Polenta Orange Cake

Preheat the oven to 325 degrees. Sift the flour into a bowl with the baking powder and salt, and add the polenta and sugar, tossing lightly to mix. Make a dip in the middle of the flour and pour in the oil. Drop in eggs and using your had at first, then a wodden spoon, mix thoroughly until there are no lumps left. Add the orange zest and juice (save a little for the pan) to give a mixture which drops softly from the spoon. You made need a little water if the mixture is too stiff. Lightly grease a cake pan about 7 inches square and line the bottom with grease-proof paper. Brush the paper and the sides of the pan with orange juice. Drop the mixture into the pan, smoothing it into the corners and flattening the top. Bake for about 1 1/4 hours (check after an hour) until the cake is well risen, has shrunk from the sides and is firm to the finger. Let it rest for 10 minutes before gently transferring it onto a wire rack peeling off the paper. Slice and serve with coffee.