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.

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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.