This has oranges and polenta in it and is therefore basically health food. 

For the cake: 

200g unsalted butter (at room temperature)

200g demerera sugar

3 large eggs

200g ground almonds

75g course polenta

25g plain gluten free flour

zest of 2 oranges

1 tsp baking powder

1 tsp vanilla essence

For the syrup:

125g golden caster sugar

250 ml orange juice

1 cinnammon stick

 

Method:

1. Preheat your oven to gas mark 180ºC/350ºF/Gas mark 4 and prepare a loaf-style baking tin with greaseproof paper.
2. Beat the butter and sugar in a large bowl. I use an electric whisk.
3. Beat in the eggs one at a time.
4. Add the vanilla, almonds, polenta, zest and baking powder and mix well.
5. Pour the cake mix into the tin, and bake for 40 – 50 minutes until golden brown on top.
6. While the cake is cooling, make the syrup.
7. In a saucepan add the sugar, orange juice and cinnamon and simmer on a medium heat for 10 minutes.
8. Remove the cinnamon stick and pour the syrup over the cake.
9. Allow to cool then slice.