Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.

Grease a 20 cm round tin using unsalted butter

Place the margarine and golden caster sugar into an electric mixer, and beat together until light and fluffy

Add the eggs, and lightly stir through. The mixture may look a little bit strange or ‘curdled’, but this will fix as soon as the dry ingredients are added.

Add both the polenta and gluten free self-raising flour to the mixture and mix until thoroughly combined

Place the orange zest and the juice of one orange into the mixture and give everything a good stir. I would recommend using an electric whisk and blend on high for a few minutes. As polenta is being used, this can sometimes be a little bit tough. Leave the mixture to sit for about 20 minutes. This helps to soften the polenta and makes it easier to cook which results in a softer bake

Add the batter to your pre-greased tin and place in the centre of the oven for 30 - 35 minutes checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready

Once ready, remove from the oven.

Whilst you're waiting for the cake to cool, make the orange syrup.

Place the remaining orange juice, golden caster sugar and fresh thyme into a saucepan and simmer on a low heat. Once the sugar is dissolved the mixture is done. Don’t bring it to boil

Using a sharp knife, pierce multiple holes into the top of the cake, ensuring you go all the way down to the bottom

Pour the orange drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister cake. But feel free to add less if desired

Allow it to cool completely in the tin before turning out.

Once cool, it's all ready to enjoy

Wrap in foil, and keep in a cool, dry place for up to 2 days