Polenta and olive oil orange cake
Instructions
- Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.
- Preheat the oven to 170C. Grease and line a 23cm loose-bottomed cake tin.
- Scatter a tablespoon of the sugar over the bottom of the tin in an even layer.
- Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds.
- Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.
- Combine the dry ingredients in a large mixing bowl.
- Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps.
- Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring on to a plate and serving
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