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

Here’s a great way to make the most of these oranges before they’re gone for another year. This cake is beautifully squidgy and the polenta gives it a lovely crumbly texture.

4.5 out of 5 stars(14) Rate this recipe

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.