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.