Prep time:

Cooking time: 1 hour 15 minutes

Total time:

Serves: 8

2 oranges (Seville or any smallish orange)

175g caster sugar

4 eggs

150g ground almonds

50g polenta

1tsp or 5g sachet baking powder

Icing sugar for dusting

For the orange sauce (optional)

75g caster sugar

Juice of 2 oranges

You can make this cake with any oranges, but Sevilles are just coming into the shops for their brief season right now. They’re the best orange for marmalade and for the cake too; bitter, but full of flavour. This cake is protein-rich, dairy and gluten free. Serve as cake on a plate, or as a … Continue reading "Fresh Fix: Seville Orange Almond & Polenta Cake"

You can make this cake with any oranges, but Sevilles are just coming into the shops for their brief season right now. They’re the best orange for marmalade and for the cake too; bitter, but full of flavour. This cake is protein-rich, dairy and gluten free. Serve as cake on a plate, or as a dessert with orange sauce and cream or crème fraîche.

  1. Cook the oranges in a pan of boiling water for about 1½ hours until soft, then roughly slice and blend with a stick blender/liquidiser to a thick purée. Set to one side. 
  2. Preheat the oven to 180°C, 350°F, gas 4, then grease and line a 23cm baking tin with parchment paper.
  3. Whisk sugar and eggs together until light and foamy, then carefully mix in the other ingredients and pour into prepared tin. Bake in the oven for about 45 mins until the top is golden brown and the cake is cooked all the way through. 
  4. Leave to cool, then dust with icing sugar or pour on orange sauce and serve.

For the orange sauce (optional):

Gently heat the ingredients together in a small pan for a few mins until the sugar dissolves and thickens the juice to a sauce consistency. 

You may also like

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...