Blood orange, almond polenta cake

I think it's fairly obvious to see where the blood orange gets its name
infused with rich scarlet.

Slightly smaller than your average orange and generally sweeter,

easy to segment and few pips make it a winner.

In season post Christmas, but grab them while you can, it's short lived.

🔶

I've been making a gluten free citrus cake for many years in various forms.

This final version came about last Summer, the orange slices added at the last minute.

Although I should have made sure all the pith had been removed and poached them first.

The cake is light, moist and crumbly without falling into crumbs ...

It was so delicious I wanted to make another straight away 

but didn't get round to it for over six months.

When I spotted some blood oranges last week I had an urge to bake and hey presto.

The variation in colour and a pink juicy glaze really make the cake sing.

I think it might become a January staple.

🔶

The flavour of the cake begins with the zest. 

This is forked through the dry ingredients.

Two of the oranges are finely sliced for the top of the cake.
Although topping the cake is optional. Fruit on the side is just as delicious.
I have had it with and without.

To add extra juicy yumminess and a hint of Aperol, two are juiced (or one large navel)
and reduced with honey for the glaze after baking.

Blood orange, almond and polenta cake

Grease and line a 23cm spring form cake tin *if you do not have a springform tin allow the cake to cool completely before turning out*

Pre-heat the oven 150 C fan assisted

225g ground almonds

100g polenta

1 tsp baking powder

zest of 4 blood oranges or 2 large navel

225g softened unsalted butter

225g caster sugar

3 large eggs at room temperature 

60 ml of orange juice and the remainder sliced or segmented (see above) 

honey 

• Begin by combining the dry ingredients
• Zest the oranges (no white, it is bitter) and fork through until well distributed

• Next in a separate bowl whisk the butter until light and creamy
• Add the sugar and repeat until thoroughly combined
• Now whisk in each egg with a spoonful of the almond mix to prevent curdling
• Finally add the remaining dry mix and fold through carefully, don't lose all that trapped air

• Carefully spoon the mixture into the prepared tin and smooth the surface
• Add the orange segments and brush with warm honey (no segments, no honey)
• Bake for 50-55 minutes. The cake won't rise and dome very much, so don't be alarmed
• Test in the usual ways ... clean skewer, when lightly pressed it springs back, slight shrinking from the sides of the tin
• While the cake is firming up put approx 60ml of orange juice in a pan with 2 tbsp of honey and simmer until reduced by half and slightly syrupy

• After 15 minutes remove the sides of the cake tin carefully and brush with the syrup until it is all absorbed (do not pour)
• Serve warm or cold. The cake does not need to be chilled. It will keep well for a few days wrapped in a tin

My preference is to serve it with thick yoghurt or creme fraiche.

If you have the patience segment some extra oranges 

and cook them for a few minutes with some honey.

Your dessert will give you a taste of that Aperol spritzer you relished last Summer.

🔶

I'm planning on baking another for friends this weekend.

I'm thinking of adding Cointreau to the glaze ... just because.

🔶

If you like the flavour of orange you might still find some Seville oranges for marmalade.

 Or check out my recipe for Orange Squash cupcakes substitute carrot for squash.

And talking of orange and honey is it rhubarb season yet. Yum!

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