2 medium oranges, 400g total, scrubbed, each orange cut into 8 pieces.
2 Tbsp orange juice
3 large eggs, size 7
180g brown sugar
200g ground almonds
30g instant polenta
¾ tsp baking powder
2 Tbsp orange flower water
To decorate, Jaffas and small camellia leaves
Method
Preheat the oven to 170°C
Line the base of a 20.5cm round cake tin with non-stick baking paper and lightly oil the sides.
Place the orange segments in a medium-sized heat-proof bowl, add the orange juice, and microwave on full power for 9 minutes, stirring every three minutes. Cool until comfortable to handle.
Puree the cooked segmented oranges in a food processor until smoothly pulped. Set aside. Beat the eggs and sugar together with an electric mixer for 4-5 minutes, until really thick and creamy. Carefully fold in the ground almonds, polenta, baking powder, orange flower water and orange puree. Pour the mixture into the prepared tin. Bake for 45-50 minutes until golden and a skewer inserted in the centre comes out clean.
Cover with baking paper after about 30 minutes if the top is browning too quickly.
Remove from the oven and leave the cake to cool in the tin. Invert the cooled cake on to a serving platter.
Remove from the fridge 30 minutes before serving to come to room temperature. Decorate with Jaffas and small camellia leaves.
Serve just as it is or with cream or yoghurt.
Cuts into 12-16 slices.
