- 2 oranges
- 100g unsalted butter
- 100g golden caster sugar
- 3 eggs, at room temperature
- 100g polenta
- 150 ground almonds
- 1 tsp baking powder
For Cointreau syrup:
- 1 tblsp Cointreau
- 1 tblsp golden granulated sugar
- ½ orange, juiced
Place the oranges (whole) in a large saucepan and cover with boiling water. Simmer for 1 hour until they are completely soft.
Preheat oven to 175°C/350°C/Gas Mark 4.
Place the oranges in a food processor and whizz them to a puree.
In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time.
Add the polenta, the ground almonds and the baking powder. Now add the puree oranges and mix well.
Pour the mixture into the tin, lightly smoothing the surface.
Bake in oven for approx 40 minutes until a skewer comes out clean. Remove from the oven and prick the top with a skewer.
Combine the Cointreau, orange juice and sugar and pour over the cake while it is still in the tin and hot.
Allow to cool for 10 minutes, then transfer to wire rack to cool fully.
Download the recipe PDF here