I think this is one of the best cake recipes I have ever found. Run, don't walk to the Ottolenghi cookbook to make this orange and polenta cake with a caramel topping and a marmalade glaze. The polenta gives it a wonderful consistency and the addition of orange blossom water (from any good Lebanese store) gives it a lovely perfumed feel. It looks absolutely beautiful too. Making the caramel was hard at first but once you've cracked it it should be easy to do again and again. I paired it with a strawberry and elderflower sorbet which brought out the flavours and colours really well.
Recipe courtesy of Aaron, my Ottolenghi loving friend.