Gluten Free Polenta Orange Syrup Cake

Preheat the oven to 170°C (150°C, gas mark 3). Line a 20cm (8 in) round cake tin with non-stick baking paper.

Whisk the eggs and sugar until thick and mousse-like. Beat in the melted butter and orange juice.

Add the polenta and baking powder, followed by the orange zest, salt, poppy seeds and vanilla, beating well.

Pour into the prepared tin. Bake for 30-40 minutes until golden.

While the cake is cooking make the syrup - put all the syrup ingredients into a pan and heat gently until the sugar has dissolved completely. Bring to the boil and simmer for 5 minutes.

Remove the cake from the oven and make holes in it with a skewer. Pour over the hot syrup and leave to cool. Serve as it is or top with icing and orange and lemon slices.