Ingredients

2 large oranges

6 eggs

150g polenta

150g ground almonds

250g caster sugar

Handful of flaked almonds

For the glaze

Juice of 1 large orange

75g caster sugar

Method:

Cook the oranges

Place the whole oranges in a saucepan, cover with water, and bring to the boil.

Lower to a gentle simmer and cook for about 2 hours, until the oranges are very soft.

Drain and allow to cool, then cut open and remove any pips.

Blend the oranges (skin and all) into a smooth purée.

Prepare the oven and tin

Preheat oven to 170°C fan (190°C conventional).

Grease and line a 23cm springform cake tin.

Make the batter

In a large bowl, whisk the eggs and sugar until pale and thick.

Gently fold in the orange purée, polenta, and ground almonds until combined.

Bake

Pour the mixture into the prepared tin.

Scatter flaked almonds evenly over the top.

Bake for 45–60 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.

Make the glaze

While the cake bakes, place the orange juice and sugar in a small pan.

Heat gently until the sugar dissolves, then simmer for 2–3 minutes to thicken slightly.

Glaze the cake

As soon as the cake comes out of the oven, pierce the top with a skewer several times.

Slowly spoon or brush the warm glaze over the cake so it soaks in.

Cool and serve

Leave to cool in the tin before removing.

Serve warm or at room temperature.