Clementine Saffron Drizzle Polenta Cake

I had some saffron and clementines left over so adapted a basic orange polenta cake recipe. Orange can be used instead!

1. 1

   Heat oven to gas 3 /170 C
   Zest the clementines
   Juice them as well, separate the juice into 1/3 and 2/3rds (approx) - the 2/3rds is for the syrup so put to one side.
   
   CAKE
   
   Line and grease 22cm round cake tin
   Allow the melted butter to cool for a few mins.
   Meanwhile whisk the sugar with the eggs until foamy and mousse-like.
   Add the cooled melted butter and juice (the 1/3 portion) and beat to combine.
   Then add the polenta, baking powder, zest, salt and vanilla - beat well.
   Pour into prepared tin and bake for c35 mins (or until golden). An inserted skewer should come out clean.
   
   Meanwhile make the syrup
   Steep the saffron in the juice for a few mins then strain into a small pan.
   Add the rest of the ingredients then heat gently to simmer for 5 mins.
   
   Remove cake from oven and leave in tin. Make holes all over it with skewer, pour on hot syrup and leave to cool.
   
   Turn out when cool and serve with creme fraiche.
   
   NOTE - the first time I made it , I didn't think it had quite enough syrup , it does depend on how juicy your clementines are so if in doubt make a bit extra - using orange juice to pad out if necessary! You want a decent cupful of syrup to make it really oozalicious :)