This moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.
Ingredients
- Butter, for greasing
- 2 large oranges
- 6 free-range eggs
- 150g polenta
- 150g ground almonds
- 250g golden caster sugar
- 1 tsp finely chopped fresh
- rosemary leaves
- 1 tsp demerara sugar
For the orange drizzle
- 100g caster sugar
- 3 tbsp orange liqueur, such as Grand Marnier, Cointreau or Triple Sec
- 1 tsp finely chopped fresh rosemary leaves
- Grated or shredded zest of 1 orange
Method
- 1. Grease and base-line a 23cm springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
- 2. Preheat the oven to 180°C/fan160°C/ gas 4. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
- 3. Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
- 4. For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it colour. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
- 5. Cool the cake in the tin, then turn out and drizzle with the syrup.
Nutritional info
Per serving: 461kcals, 16.7g fat (2.5g saturated), 11.8g protein, 66.3g carbs, 49.5g sugar, 0.2g salt
Wine Recommendation
Try this with a small glass of sweet Malmsey Madeira.