Orange & cardamom tea syrup cake

Name: Orange & cardamom tea syrup cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 175 ml olive oil, plus extra for greasing; 200 g g La Vieja Fábrica Seville Orange No Peel Marmalade; 100 g Valsugana Polenta; 150 g ground almonds; 125 g caster sugar; 2 tsp baking powder (gluten free if needed); 4 British Blacktail Free Range Medium Eggs, beaten; 2 Yorkshire Gold Tea Bags; 10 cardamom pods, bashed and seeds ground (reserving the husks)

Using a great quality marmalade in the cake and the syrup saves you from zesting and squeezing oranges and adding extra sugar.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling

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175ml olive oil, plus extra for greasing
200g g La Vieja Fábrica Seville Orange No Peel Marmalade
100g Valsugana Polenta
150g ground almonds
125g caster sugar
2 tsp baking powder (gluten free if needed)
4 British Blacktail Free Range Medium Eggs, beaten
2 Yorkshire Gold Tea Bags
10 cardamom pods, bashed and seeds ground (reserving the husks)

Preheat the oven to 180ºC, gas mark 4. Grease a 23cm springform tin and line the base with baking parchment. Melt 75g marmalade. Put the polenta, ground almonds, sugar and baking powder into a large bowl. Combine with a balloon whisk. Add 175ml oil, the eggs and melted marmalade, then whisk together.
Pour into the tin and bake for 30 minutes, then lower the oven temperature to 160ºC, gas mark 3 and cook for 10 minutes more until dark golden, with no wobble in the centre.
Boil 200ml water in a pan and add the tea to brew for 10 minutes. Remove the bags, then add the cardamom and husks and remaining 125g marmalade. Simmer for 8-10 minutes until a little more syrupy. Set aside.
Using a skewer, prod holes all over the cake, still in its tin. Strain the syrup, then slowly spoon 5 tbsp over. Decorate with a few cardamom husks, if liked. Slice and serve warm, with more syrup.

Typical values per serving when made using specific products in recipe