Orange, Almond & Polenta Cake

Ingredients

• 10 small or 8 large oranges
• 250g runny honey
• 3 large eggs
• 200g almond meal
• 100g fine polenta
• 200ml extra virgin olive oil

Instructions

1. Preheat oven to 160 degrees C.
2. Grease a 20cm springform cake tin with ghee or olive oil, then line the base with greaseproof paper, and grease that too.
3. Whisk 200ml extra virgin olive oil and 150g of the honey together until well combined, approximately 2 minutes. Add eggs, and whisk for another approximately 2 minutes. Grate the zest of 3 oranges, and then gently whisk these in. Fold in almond meal and polenta and the juice of 1-2 oranges (50ml).
4. Pour mixture into prepared tin and bake for 40-50 minutes or until the top is golden and the cake is cooked through (test with a toothpick or thin skewer if unsure).
5. Meanwhile squeeze approximately 3 oranges (you'll need 100ml of juice) and place into a pot, then add the remaining 100g of honey. Place on the stove on low-medium heat, and simmer until the syrup thickens, then remove from heat.
6. Once the cake is cooked, let cool for 10 minutes in the tin. Loosen it gently with a butter knife around the edges before releasing the tin. This cake is fragile, so please be gentle with it when cutting it or transferring it to a plate or container.
7. To finish, peel and slice remaining oranges and serve some with each piece of cake, ensuring you also drizzle each piece with some syrup. Enjoy!

Serves 8-10