A TASTY TREAT WITH A HIT OF ZINGY CITRUS
New to baking? This sweet and nutty dessert is the perfect way to start and a real crowd-pleaser.
2 small oranges (about 350g), unpeeled ½ cup (85g) instant polenta ¾ cup (90g) almond meal ½ teaspoon baking powder 3 eggs, at room temperature ½ cup (110g) caster sugar ORANGE SYRUP 2/ cup (150g) caster sugar 3 2 tablespoons water 1/ cup (80ml) orange juice 3
STEP 1 Preheat oven to 180°C. Line a lightly greased 20cm springform tin with baking paper. Place the oranges in a small saucepan over high heat, cover with water and top with a small lid or plate to submerge the oranges. Bring to the boil and cook for 1 hour or until soft. Remove from the saucepan and set aside to cool slightly. Chop the oranges, removing the seeds, and process in a food processor until pureed. Set aside. STEP 2 Place the polenta, almond meal, flour and baking powder in a bowl and mix. Place the eggs and sugar in the bowl of an electric mixer and whisk for 6–8 minutes. Fold the orange puree and almond meal mixture through the egg mixture. Pour into the tin and smooth the top. Cook for 35–40 minutes or until cooked when tested with a skewer. Set aside to cool completely in the tin. STEP 3 For the syrup, place the sugar and water in a saucepan over medium heat and stir until dissolved. Bring to the boil and cook, without stirring, for 7–8 minutes. Carefully add the juice and stir to combine. Set aside to cool slightly. STEP 4 Spoon the orange syrup over the cake to serve. Serves 8–10.