Ingredients

The following ingredients have 4 Servings
  • 20g unsalted butter, melted
  • 65g polenta, plus 2 tbs extra to dust
  • 2 oranges
  • 3/4 tsp baking powder
  • 6 eggs
  • 250g demerara sugar
  • 1 cup (180g) fine semolina
  • 3/4 cup (75g) almond meal
  • Icing sugar, store-bought lemon curd & mascarpone, to serve

Instruction

  • Preheat oven to 180°C. Brush a 25cm round cake pan with melted butter and dust with an even layer of extra polenta, shaking out excess.
  • Place oranges in a saucepan and cover with water. Place over high heat and bring to the boil. Cover surface with a round of baking paper, then a small plate topped with a weight, such as a food can, to keep the oranges submerged. Reduce heat to low and simmer for 1 hour 30 minutes or until oranges are very tender when pierced with a sharp knife. Drain oranges and cut in half, discarding any seeds.
  • Place orange and baking powder in a food processor and whiz until smooth. Set aside.
  • Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk for 4 minutes or until tripled in volume. Gently fold through orange puree, polenta, semolina and almond meal. Pour into prepared pan and bake for 15 minutes. Reduce oven to 160°C and bake for a further 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes, then carefully turn out onto a wire rack to cool slightly.
  • Dust warm cake with icing sugar, cut into pieces and serve with lemon curd and mascarpone.