This cake is an Italian style cake packed full flavor & by default it's also gluten free. We usually serve this bad boy with hot chocolate sauce.
Ingredients for the cake
2 whole oranges
5 eggs
250 g caster sugar
100g polenta
175g almond meal
1 tsp baking powder
Butter for greasing
Ingredients for the syrup
5 cardamom pods
250 ml orange juice (from 3-4 oranges)
125 g golden caster sugar
First things first, wash two oranges, then place them in a small saucepan and cover with water & bring to the boil and simmer for about 1 hour (They should feel soft). Remove from the water and set aside to cool slightly.
Preheat the oven to 180°C
Take your cooled cooked oranges & cut them half to remove the pips. Place the oranges in a blender and blitz until pureed.
Grease a springform tin, line the bottom and sides with greaseproof paper and grease again.
Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale in colour.
Fold in the orange puree, polenta, almond meal, and baking powder then pour the mixture into the tin and bake for 30 to 40 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
Remove the tin from the oven, leave to cool for 20 minutes, then turn it out. This cake will be delicate, so be careful when you remove it.
To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium heat for about 10 minutes, or until reduced and thickened slightly.
Prick the cake all over with a skewer, then generously pour the syrup.
If I were you, I would totally treat yourself to some ice cream & warm chocolate sauce to go with this one.
Enjoy.
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