Tuesday, 11 June 2019
4 eggs beaten with 1 tbs milk
215g SR flour
2 tsp baking powder
greased tin 7x10 in or round 9 in
Juice of 2 oranges plus (2 tsp lemon juice optional) 100 ml
golden castor sugar 100 g
cardamom seeds (optional) 1/2 tsp ( it wasn't enough to notice so will try more another time)
A piece of orange rind (about 2in) and one of lemon rind
2 tbs water
Put these ingredients in a pan and boil and stir for 5 min. Strain before pouring over the cake. Chop the zest finely and put on the middle of the cake for decoration.
Cut the 2 oranges into quarters, put into a lidded dish with 2 tbs water and microwave for 7 min (power 800 )
Blitz the cooked oranges in a Thermomix or food processor
Add the butter and sugar and blitz again then the beaten eggs and another blitz.
Fold in the flour, polenta and baking powder. The mixture should look quite loose but don't be tempted to add more flour.
Cook at gas 3. Check after 45 min. Mine needed another 10 min.
Remove from the tin after about 15 min. Carefully as its a bit fragile.
Place on a plate. Prick some holes in the top of the cake and pour the syrup over.
My recipe is based on this one from BBC Food
I made some changes. In the comments section a couple of people thought the cake was a bit dry and one of them suggested boiling the oranges and using the whole fruits.
I added the lemon juice, zests and cardamom to the syrup. The cardamom idea came from a Jamie Oliver recipe.
The cake came out lovely and moist.