Orange, Almond Polenta Cake with Panforte Syrup

Prep: 20 mins

Cooking: 45-50 mins

Difficulty: medium

Serves: 12

Ingredients

To buy:

For The Cake:

150g coarse polenta

4 oranges

200g golden caster sugar

For the Syrup:

1 tablespoon orange blossom water

cinnamon stick

whole nutmeg, a few fine gratings

3 cardomom pods, crushed

2 fresh bay leaves

To Decorate:

2 oranges

2 tablespoons mixed nuts like pistachios and almonds, chopped

Store-cupboard essentials:

For The Cake:

200g unsalted butter, softened (plus extra melted for greasing)

150g ground almonds

1 ½ teaspoons gluten free baking powder

3 free range eggs (large)

For the Syrup:

150g golden caster sugar

HEAT the over to 160c / gas mark 2.5  320f.

GREASE and line a square or round 20cm spring form tin with melted butter. Once lined brush with a little more butter.

MIX the ground almonds, polenta, orange zest and baking powder in a bowl.

BEAT the butter and sugar together in another bowl until light and fluffy.

WHISK the eggs into the butter and sugar mixture one at a time.

FOLD the dry ingredients into the butter mix until just combined.

POUR the mixture into the prepared tin

BAKE the cake in the oven for 45-50 minutes or until the top is golden brown and the sides have begun to come away from the edge of the tin.

REMOVE the cake from the oven and allow to cool for a few minutes.

TURN the cake out of the tin and onto your serving plate.

HEAT the juice of the 2 zested oranges, the golden caster sugar (150g), orange blossom water, cinnamon stick, whole nutmeg, 3 cardamon pods and fresh bay leaves in a small saucepan. Bring the syrup to the boil and then reduce to a low heat.

REMOVE the cinnamon stick, pods, and bay leaves.

POKE a few holes in the cake.

BRUSH the syrup over the cake.

PEEL the remaining 2 oranges, and slice into rounds. Arrange them on top of the cake.

SCATTER the chopped nuts over the orange slices to finish.