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Ingredients

  • ⢠2 small oranges
  • ⢠5 large eggs
  • ⢠175g (6oz) caster sugar
  • ⢠175g (6oz) ground almonds
  • ⢠50g (2oz) polenta (cornmeal)
  • ⢠5ml (1tsp) baking powder

For the orange syrup:

  • ⢠50g (2oz) caster sugar
  • ⢠Juice of 1 large orange

Method

  • STEP 1
    1. Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 mins.
  • STEP 2
    2. Preheat the oven to 190°C (375°F, gas mark 5). Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper.
  • STEP 3
    3. Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée. Whisk together the eggs and sugar for 1-2 mins then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges.
  • STEP 4
    4. Pour into the tin and bake for 40-45 mins until light golden and just firm to the touch. Leave to cool in the tin for 10 mins then turn out and cool completely.
  • STEP 5
    5. To make the syrup, place the sugar and 60ml (4tbsp) water in a small pan and heat until the sugar dissolves. Boil, without stirring,
  • STEP 6
    6. until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelise so reheat gently until dissolved.
  • STEP 7
    7. Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.
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