Polenta Cake with Citrus Syrup

Preheat oven to 160°C. Grease and line a 20cm spring-form pan.

Sift flour, baking powder and polenta into a bowl. In a separate large bowl, use an electric beater to beat together egg yolks and 1/2 cup sugar until pale. Beat in the vanilla and lemon and orange rind.

In a separate bowl, beat the egg whites until just foamy, then add the remaining sugar and continue beating until soft peaks form. Gently fold into the egg yolk mixture until just combined, then fold in dry ingredients, being careful not to over mix. Pour into pan and bake for 30 minutes or until golden brown.

Meanwhile, to make the syrup, add sugar, citrus zest, juices and enough water to make 1 cup liquid to a small saucepan. Stir to combine, then bring to the boil. Reduce by half. Set aside to cool.

Remove cake from oven and set aside to cool slightly before turning onto a cake rack sitting over a tray (to catch syrup). Carefully prick cake all over with a cake skewer and pour over syrup.