Portokalopita (syrupy Soaked Orange Cake)

Moist,scrumptious orange cake soaked in orange and rum syrup. Rum is optional but it will make your syrup beyond this world awesome! The subtle yet noticeable spices of cloves and cinnamon give a depth in your cake.

• 4.4 oz butter,room temperature
• 1 cup granulated sugar
• 2 eggs,room temperature
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup polenta (gluten free)
• 1 cup gluten free flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon cinnamon,powder
• 1/4 teaspoon cloves,powder
• 1/2 cup milk

For the syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup fresh squeezed orange juice
• 1/4 cup dark rum (optional)
• 1 small cinnamon stick1 orange,thin sliced

1. Preheat oven at 350 F. In a 8×8 inch baking pan,(or a loaf pan)line parchment paper and set aside.
2. In a medium bowl add polenta,flour,baking powder and spices. Set aside.
3. In a medium bowl,with your hand mixer beat butter and sugar until creamy and pale.
4. Add orange zest,vanilla extract and eggs. Beat until well incorporated.Gradually,add dry ingredients and beat until well incorporated.
5. Pour mixture into the paper lined pan and bake for 40-45 minutes. To make sure cake is done,do the toothpick test: insert a toothpick and when it comes out is clean,with just few to none cake crumbs.Let it cool for ten minutes.

In the meanwhile make the syrup:

1. In a small sauce pan, add all the ingredients and let it simmer on a low-medium heat,for 4-5 minutes.Remove orange slices and cinnamon stick.
2. Pour syrup over cake and let it soaked for at least 15 minutes! The more it sits,the tastier it gets!