This stunning cake packed flavour and spice.
Pre heat the oven to 160c/ gas mark 2 ½ / 320f. Grease and line a square or round 20cm spring form tin with melted butter. Once lined brush with a little more butter. In a bowl mix together the ground almonds, polenta, orange zest and baking powder. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Whisk in the eggs one at a time. Fold the dry ingredients in to the butter mix until just combined. Pour the mixture into the prepared tin and bake in the oven for 45 - 50 minutes or until the top is golden brown and the sides have come away from the edge of the tin.
Remove the cake from the oven and allow to cool for a few minutes. Gently turn the cake out of the tin and on to a plate.
Make the syrup by adding the juice of the 2 zested oranges and the rest of the ingredients to a small saucepan. Bring to the boil and reduce the heat to low, allow to bubble for a few minutes then leave to cool. Remove the cinnamon stick and pods.
Poke a few holes in the cake with a cocktail stick and brush the syrup over the cake. Peel the rest of the oranges and slice into rounds, arrange them on top of the cake. Scatter with chopped nuts and serve with a scoop of vanilla ice cream.
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