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.


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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