The combination of polenta and almond in this cake gives it an interesting coarse texture which complements the citrus flavour. I used a Brioche cake mould, but the cake can be done in a 25 cm cake pan or spring form cake pan if preferred.
800 g oranges (about 4 medium)
210 g/250 ml castor sugar
140 g/250 ml self-raising flour
2.5 ml salt
125 g butter at room temperature
4 large eggs at room temperature
100 g ground almonds
100 g polenta
Juice of 2 – 3 medium oranges (± 300 ml orange juice)
Zest of 1 orange or lemon, finely chopped
105 g/125 ml castor sugar
2,5 ml Pimiento Spice
- Line the bottom and sides of a 20 cm loose-bottomed cake tin with baking paper.
- In a medium-sized pot, cover the whole oranges with water and boil for 10 minutes. The oranges should be soft and tender but not mushy.
- Drain the water and cut the oranges in quarters. Place the oranges and 100 g of the castor sugar in a food processor and process until quite fine. Allow the orange pulp to cool slightly.
- Pre-heat the oven to 160 C.
- Sift the flour and salt together 3 times.
- Cream the butter and remaining castor sugar in a large bowl with an electric beater.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the dry ingredients, orange pulp, almonds and polenta and mix well.
- Spoon the batter into the tin and bake for 1 hour. Test with a skewer inserted into the centre of the cake. It should come out clean. If not, bake for another 10 minutes.
- To make the syrup, combine the juice, zest and castor sugar in a heavy-based saucepan.
- Stir over a low heat to melt the sugar.
- Boil the syrup for 5 minutes and pour some of the syrup over the cake the minute it comes out of the oven.
- Reserve the rest of the syrup to pour over the cake when serving.