Ingredients

The following ingredients have 9 Servings
  • 5 oranges
  • 250 g granulated sugar
  • 250 g butter (softened)
  • 250 g golden caster sugar
  • 4 medium eggs (separated)
  • 300 g ground almonds
  • 100 g polenta
  • 200 g Greek style yogurt

Instruction

  • Lightly grease a 26cm round cake tin. Thinly slice two of the oranges, discarding the end slices. Squeeze the juice from a further two of the oranges, then peel and coarsely chop the remaining orange.
  • Place the granulated sugar in a large saucepan with 300ml of water. Heat gently stirring until the sugar has dissolved into a syrup and bring to a simmer. Add the orange slices, return to simmering, and simmer gently for 20 minutes.
  • Once the orange slices are tender, remove with a draining spoon and place in the bottom of the lined cake tin. When cold enough to handle, arrange over the base of the tin and set aside.
  • Add the orange juice to the pan and bring to the boil. Boil for 10 minutes to reduce slightly, then set aside.
  • Meanwhile, preheat the oven to 180℃/170℃ fan/gas mark 4. Beat together the butter and caster sugar until light and fluffy, then beat in the egg yolks.
  • Add the almonds, polenta, yogurt and chopped orange flesh and beat to combine.
  • Whisk the egg whites until standing in soft peak, then fold into the cake mixture a third at a time. Spoon into the tin and spread level. Bake in the centre the oven for 1 hour until golden and springy to the touch.
  • While still warm, prick all over with a skewer, then spoon the orange syrup over the cake and allow to soak in. When the cake is cold, transfer to a serving plate and chill until required.