Orange polenta cake
With honey & orange syrup
Orange polenta cake
With honey & orange syrup
Serves 8 to 10
Cooks In1 hour (10 minutes fast prep, 50 minutes cook + cool)
DifficultyNot too tricky
Nutrition per serving
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Calories 490 25%
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Fat 33.4g 48%
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Saturates 4.4g 22%
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Sugars 32.8g 36%
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Salt 0.1g 2%
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Protein 8.4g 17%
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Carbs 41.2g 16%
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Fibre 2g -
Of an adult's reference intake
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Ingredients
- 10 regular or blood oranges
- 250 g runny honey
- 3 large free-range eggs
- 200 g ground almonds
- 100 g fine polenta
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Method
- Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too.
- Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.
- Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine.
- Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges.
- Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml).
- Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.
- To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited