Seville orange & polenta cake

Name: Seville orange & polenta cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 175 ml light olive oil, plus extra for greasing; 3 British Blacktail Medium Free Range Eggs; 250 g caster sugar; 1 Cooks’ Ingredients Organic Seville Marmalade Orange, scrubbed, zest and 75ml juice (top up with any other orange juice if needed); 200 g ground almonds; 100 g polenta; 1½ tsp baking powder

When Seville oranges are around, we say make the most of every last one. This vibrant orange and polenta cake is beautifully squidgy and the polenta gives it a lovely crumbly texture. If you enjoyed this citrusy treat, try our raspberry & orange polenta cake or Seville orange & honey cake for more delicious orange cake recipes. Then discover even more ways to make the most of citrus season with our collection of orange recipes.

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Serves10
CourseDessert
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins
Pluscooling

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175ml light olive oil, plus extra for greasing
3 British Blacktail Medium Free Range Eggs
250g caster sugar
1 Cooks’ Ingredients Organic Seville Marmalade Orange, scrubbed, zest and 75ml juice (top up with any other orange juice if needed)
200g ground almonds
100g polenta
1½ tsp baking powder

Preheat the oven to 170ºC, gas mark 3. Lightly grease a 23cm round springform cake tin and line the base and sides with baking parchment. In a large mixing bowl, use an electric hand-held mixer to beat the eggs and 175g caster sugar for 2-3 minutes until light and fluffy. Whisk in the oil, then most of the orange zest. Add the almonds, polenta, baking powder and a pinch of salt, and whisk together until combined. Tip into the tin; bake for 45-50 minutes.
As soon as the cake goes into the oven, make a syrup. Put the orange juice and remaining 75g sugar in a small saucepan and warm, swirling occasionally until the sugar melts. Turn up the heat and simmer briskly for 2-3 minutes until syrupy; set aside to cool.
When the cake is golden, risen and a skewer inserted into the centre comes out clean, remove from the oven. Pierce all over with a toothpick and spoon over the cooled syrup. Leave in the tin to cool. Serve slightly warm, topped with the remaining orange zest and a little Greek yogurt, if liked.