1 LARGE ORANGE, ½ LEMON JUICED AND ZESTED, 225ML OLIVE OIL, 200G GROUND ALMONDS, 120G POLENTA, 1TSP BAKING POWDER, 3 LARGE EGGS, 225G GOLDEN CASTER SUGAR
FOR THE DRIZZLE – 100G GOLDEN CASTER SUGAR, ½ ORANGE JUICED, ½ LEMON JUICED,
BRING A PAN OF WATER TO THE BOIL. LOWER THE 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 LEMON JUICE AND ZEST. BLITZ TO A SMOOTH PUREE.
HEAT OVEN TO 180C. OIL THE SIDES OF A 9 INCHCAKE 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.
MAKE THE DRIZZLE BY COMBINING THE SUGAR, ORANGE JUICE, LEMON JUICE AND 30ML WATER IN A PAN. BRING TO THE BOIL STIRRING UNTIL THE SUGAR IS DISSOLVED. USE A SKEWER TO POKE SOME HOLES IN THE TOP OF THE CAKE THEN POUR OVER THE SYRUP AND ALLOW TO SETTLE FOR A FEW MINS. SERVE WARM WITH NATURAL YOGURT OR CRÈME FRAICHE.