Our Orange, Almond Polenta cake with panforte syrup is packed full of flavours and spice. A traditional recipe from Italy, this cake is also gluten free.
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.