Blood Orange Polenta Cake
Ingredients syrup & blood orange ●45g unsalted butter ●140g light brown sugar ●16ml lemon juice ●3 medium blood oranges ●5 cardamom pods ●1 sprig of rosemary Cake batter ●200g unsalted butter
1 Grease a springform round tin (23cm), line with baking paper and grease again. 2 In a sauce pan, over medium heat, melt 45g butter. Then add the 140g brown sugar, lemon juice, cardamom and rosemary. stir until the sugar melts, about three minutes. remove the aromatics with a spoon and scrape the syrup into the bottom of the prepared tin. 3 Grate the zest from an orange and reserve for the batter. slice off the ends of the oranges. remove the rind and pith, following the curve of the fruit from top to bottom. Then cut them into 0.5cm wheels and arrange on top of the brown ●200g light brown sugar ●3eggs ●16ml vanilla extract ●200g ground almonds ●100g coarse polenta ●1 zest of orange ●1tsp orange blossom water ●70g crème fraîche ●3g baking powder (gluten free)
sugar mixture in a single layer. 4 Beat200g butter and 200g sugar in a large bowl until light and creamy. Beat in the eggs one after the other and stir in the vanilla extract. 5the In a second bowl, combine
almonds, polenta, zest, blossom water and baking powder. stir into the cake mix. 6 pour the batter over the syrup and oranges and bake for40-50 mins, until the cake is light brown and slightly loose from the sides of the tin. 7Cool
for 10 mins, remove from the tin and turn out ontoaplate.peelawaythepaper and serve with crème fraîche and a grating of orange peel.