Blood Orange, Almond & Polenta Cake Recipe

Ingredients

3 blood oranges
6 large eggs
275g caster sugar
125g ground almonds
125g polenta
1 tsp baking powder

Prep: 20 mins | Cook: 1 hr 45 mins-2 hrs 15 mins

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Method

1. Place 2 blood oranges in a pan and cover with cold water. Set on a high heat and bring to the boil, then turn the heat down, pop on a lid and simmer for 1 hr-1½ hrs till the oranges are very soft. Drain and set aside to cool

2. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm round cake tin, then line the base with baking paper. When the oranges are cool enough to handle, slice them into quarters and flick out any pips. Pop them in a food processor and blend till smooth.

3. Crack the eggs into a large mixing bowl. Add 200g sugar and use electric beaters to beat them together till they're thick and foamy. Tip in the ground almonds, polenta, baking powder and add a pinch of salt. Use a flexible spatula to stir them together. Scrape in the puréed oranges and fold them through the cake batter.

4. Scrape the cake batter into the prepared tin. Bang it a few times on the work surface to burst any air bubbles, then slide into the oven and bake for 45 mins till risen, firm and a skewer inserted in the middle comes out clean.

5. While the cake bakes, juice 1 blood orange into a small pan. Add 125g caster sugar and set over a medium-low heat. Warm till the sugar dissolves, simmer for 2 mins and then take off the heat.

6. Whe the cake is baked, take it out of the oven and poke a couple of holes in the top with a skewer. Pour over the blood orange syrup. Set aside to cool completely, letting the syurp soak into the cake.

7. Serve in slices. It's delicious by itself or with a spoonful of crème fraîche or soured cream on the side. It will keep for up to 1 week in an airtight tin.