Ingredients
| 225g unsalted butter, room temperature plus a little extra for greasing the baking tin | |
| 200g caster sugar finely grated rind | |
| 2 oranges and juice of 1 | |
| 2 teaspoons orange flower water (optional) | |
| 3 eggs, room temperature | |
| 200g finely ground almonds | |
| 50g plain flour pinch salt | |
| 100g instant polenta, plus extra for dusting the baking tin | |
| 1½ teaspoons baking powder | |
| icing sugar for dusting |
You could make an orange syrup for this if serving as a standalone cake. But as this is intended to be served with the oranges and their syrup, I didn’t think it was necessary here.
Instructions
| 1. | Preheat the oven to 180°C. Grease a 20cm round springform tin with butter (or a 23cm loaf tin), line the base with baking paper and grease the baking paper. |
| 2. | Dust with a little polenta. |
| 3. | In a standing mixer beat the butter, sugar and orange zest until light and fluffy. |
| 4. | Add the orange flower water if using and the eggs, one at time, beating well between additions. |
| 5. | In a separate bowl combine the almonds, flour, salt, instant polenta and baking powder. |
| 6. | Fold through the egg mix, then add the orange juice. |
| 7. | Spoon into the baking tin and smooth the top. |
| 8. | Bake for 45-60 minutes, covering the top loosely with baking paper if it starts to brown too much. |
| 9. | A skewer should come out clean when inserted into the cake. |
| 10. | Remove from the oven and allow to cool in the tin for a least 15 minutes before removing from the tin. |
| 11. | Dust with icing sugar before serving. |
Recipe and Food Styling Ginny Grant / Photography Aaron McLean / Concept and Art Direction Fiona Lascelles / Image Retouching Jason Creaghan / Embroidery EmbroidMe
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