Serves 10-12
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For the sponge:

For the orange syrup:

  1. First, make the candied oranges. Heat the water and sugar in a wide pot until the sugar dissolves. Bring to a simmer over a medium- high heat and add the orange slices. Simmer for 15 minutes, then reduce the heat to medium-low.
  2. Flip the slices and continue to cook for 15-20 minutes, until the slices become translucent and the syrup thickens. Remove the slices from the pot, place on a lined baking tray and allow them to cool.
  3. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a deep 20cm cake tin with non-stick parchment paper.
  4. In a large bowl, beat together the butter and the sugar until light and fluffy.
  5. In a separate bowl, combine the ground almonds, polenta and baking powder.
  6. Alternate adding one egg and a third of the dry mixture at a time to the butter mixture, beating between each addition.
  7. Fold in the orange zest, then pour the batter into the prepared tin.
  8. Bake for 40-45 minutes or until a skewer inserted in the centre comes out almost clean. The cake can be slightly wobbly when baked, but is ready when the sponge shrinks away from the sides of the tin.
  9. To make the syrup, combine the orange juice and sugar in a pot and bring to a simmer. Once the sugar has dissolved, remove from the heat.
  10. Use a toothpick to pierce the cake all over. Brush the orange syrup over the whole cake.
  11. Allow the cake to cool slightly in the tin before removing from the tin and allow it to cool fully on a wire rack.
  12. Arrange the candied orange slices around the edges of the cake and serve.

Nutrition Facts

Per serving: 397kcals, 23.2g fat (9.6g saturated), 46.1g carbs (35.4g sugars), 5.9g protein, 2.4g fibre, 0.116g sodium

Gluten-freeCakesSweet thingsSpecial OccasionsFree-from treatsAfternoon teaBakingFruit dessertsMake it Healthy

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