Method Preheat the oven to 190C/180C fan/gas mark 5. To make the topping, melt the butter in an ovenproof 25cm sauté pan and add the sugar. Cook over a medium heat until dark and almost ...

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat.

These cookies are light and delicate. Do not skimp on the orange zest, which should ripple throughout the cookie.