Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square cake tin with baking parchment.
Step 2
Put the orange into a pan and cover with water. Put a piece of greaseproof paper on top to keep the orange down, then cover and simmer gently for 1hr. Alternatively, put into a microwaveable bowl, cover with water and cook on Low for 15-20min. When orange is completely soft, lift out of the water with a slotted spoon and cool in a bowl.
Step 3
Halve the orange; discard seeds. Roughly chop the peel and flesh, then whiz in a food processor or blender until smooth.
Step 4
Spoon orange into a large mixing bowl and use a wooden spoon to beat in eggs, sugar, sultanas, polenta, flour, oil and most of the coconut. Pour into prepared tin and scatter over remaining coconut.
Step 5
Bake for 30-35min until golden and a skewer inserted into the centre comes out clean. Cool in the tin until just warm, then remove, cut into squares and serve. If you're serving the cake as a pudding, top with Maple Syrup Oranges (see below) and a dollop of low-fat crème fraîche.
Step 6
Maple Syrup Oranges: Take two oranges. Squeeze one and mix the juice with 1tbsp maple syrup. Set aside. Remove the segments of the other orange, following the instructions in step one of Summer Fruit Parcels. Add to the orange juice and maple syrup mixture. This makes enough to serve with six pieces of cake.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
