Cherry blossom cake

By Cassie Best Magazine subscription – 3 issues for £3

A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup

  • 300g cherries, stoned and roughly chopped
  • 250g polenta
  • 250g pack butter, softened
  • 250g golden caster sugar
  • 4 large eggs
  • 100g ground almonds
  • 2½ tsp baking powder
  • 150ml pot natural yogurt
  • 1 tsp orange blossom water
  • juice ½ orange
For the syrup
  • juice 1 orange
  • 3 tbsp golden caster sugar
  • ½ tsp orange blossom water
For the cherry icing
  • 50g cherries, stoned, plus extra cherries on stalks to serve
  • 175g icing sugar
Read HERE Ingredients and Method Cherry blossom cake