One of our favourite desserts with a twist - a gluten free polenta cake flavoured with fresh orange and served with a sweet Jack Daniel's sauce.
Preheat oven to 180°C.
Scrape the seeds from the vanilla pod. Zest 1 orange and then juice the remaining oranges until you have 50 millilitres of orange juice.
Beat the butter and sugar together until pale and light.
Stir in the ground almonds and vanilla seeds. Beat in the eggs, one by one. Fold in the orange juice and zest, the polenta and the baking powder.
Pour the mixture into individual silicon moulds and bake for 20 minutes until golden.
For the cream:
De-seed the vanilla a fold into the mascarpone with the icing sugar
For the drizzle:
Split the vanilla pod in half and scrape out the seeds. Place in a saucepan with the sugar and the Jack Daniel's. Bring to the boil and reduce by two thirds to give a thick syrup.
Place the cake in the centre of the plate, drizzle with the syrup and make a neat quenelle of mascarpone on top.
«Taste the syrup before serving and add more sugar if required.»