1 LARGE BLOOD ORANGE SLICED VERY THINLY, 1 TBSP FINE CUT MARMALADE, A SECOND LARGE ORANGE, PLUS JUICE AND ZEST OF A THIRD ORANGE, 225ML OLIVE OIL, 200G GROUND ALMONDS, 120G POLENTA, 1TSP BAKING POWDER, 3 LARGE EGGS, 225G GOLDEN CASTER SUGAR
SLICE THE BLOOD ORANGE VERY THINLY AND ARRANGE SLICES IN A LAYER IN THE BASE OF A 9 INCH CAKE TIN. HEAT 1 TBSP FINE CUT MARMALADE AND DRIZZLE OVER THE ORANGE SLICES.
BRING A PAN OF WATER TO THE BOIL. LOWER THE SECOND ORANGE IN AND COVER WITH A LID. BOIL GENTLY FOR 30 MINS THEN REMOVE FROM THE WATER AND ALLOW TO COOL. QUARTER THE ORANGE, REMOVE ANY PIPS, THEN TRANSFER TO A BLENDER ALONG WITH THE ADDITIONAL JUICE AND ZEST, AND BLITZ TO A SMOOTH PUREE.
HEAT OVEN TO 180C. OIL THE SIDES OF A 9 INCH CAKE TIN.
SEIVE THE ALMONDS, POLENTA, BAKING POWDER AND ½ TSP SALT INTO A LARGE BOWL AND MIX TOGETHER THOROUGHLY. USING A MIXER WHISK THE EGGS AND SUGAR UNTIL REALLY PALE AND FLUFFY. THEN WITH THE MIXER STILL WHISKING SLOWLY POUR IN THE OLIVE OIL IN A STEADY STREAM. ONCE IT IS ALL BLENDED ADD IN THE ORANGE PUREE AND THEN THE DRY INGREDIENTS, COMBINING UNTIL YOU HAVE A SMOOTH BATTER. POUR INTO THE CAKE TIN AND BAKE FOR 1 HOUR (OR UNTIL A SKEWER INSERTED INTO THE MIDDLE COMES OUT CLEAN). LEAVE THE CAKE TO COOL, THEN TURN UPSIDE DOWN ONTO A PLATE SO THE SLICED ORANGES ARE AT THE TOP.
ENJOY WHILST WARM WITH NATURAL YOGURT OR CRÈME FRAICHE.