For those who don’t like their cakes too sweet, but still love them full of flavour, then this one is definitely for you!  As it contains corn meal/polenta instead of flour, it’s also gluten free (ensure you use gluten free baking powder in this instance).  I glazed mine with an orange and Amaretto syrup.

This is an incredibly easy cake to make and can be prepared quickly and easily using a food processor.  I have a Kenwood MultiPro Sense food processor which also has a weighing scale built in, so this really is an easy, one bowl wonder of a cake to make!

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Ingredients:
2 large oranges
250g demerara sugar
200g ground almonds
100g fine ground corn meal / dried polenta
6 large eggs
2tsp baking powder (see note above re: gluten free)
2tsp ground ginger
1tsp ground cinnamon

Orange & Amaretto Syrup:
75g caster sugar
60ml water
1 large orange, juice and zest
30ml Amaretto

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Method:

1. Wash any wax coating off the oranges.
2. Place the oranges into a large saucepan and cover with cold water.
3. Bring to the boil, cover and reduce to a simmer.
4. Simmer for 1 hour until the oranges have softened.
5. Remove the oranges from the water and set aside to cool.
6. Preheat the oven to 170°C.
7. Grease and line a 23cm/9″ springform cake tin.
8. Cut the oranges into ¼ and remove the pips.

9. Place the oranges (skin, pith and pulp) into a food processor with the sugar and blitz into a smooth paste.

10. Add the almonds, corn meal/polenta, eggs, baking powder, ginger and cinnamon.

11. Blitz together until combined.
12. Pour the cake batter into your prepared tin.

13. Bake for 60 minutes, until cooked in the centre.

14. Cool the cake in the tin.
15. Remove the cake from the tin when cold and place it on to a plate.
16. For the glaze, add the sugar and water into a saucepan and heat gently, bringing it to the boil without stirring until the sugar has dissolved and the syrup has turned a golden brown.
17. Add the orange juice, orange zest and amaretto and stir to fully combine.
18. Bring back to the boil and boil gently until the syrup has reduced and become thickened.
19. Poke small holes in the top of the cake to allow the syrup to soak through.
20. Pour the syrup over the cake evenly and gently, allowing it to soak in.
21. Serve the cake warm or cold with some clotted cream, ice cream, or cream.

For my cornmeal, I used Gaya Foods Authentic Brazilian corn meal which I bought in my local Tesco

This recipe was neither sponsored, or endorsed by Kenwood, Gaya Foods or by Tesco.