200g Irish unsalted butter
200g caster sugar
3 large eggs (Bord Bia Quality Assured)
1 teaspoon vanilla essence
200g ground almonds
100g coarse polenta
1 teaspoon gluten free baking powder
Selection of citrus fruit
Zest of 1 orange
250ml Orange Juice
100g caster sugar
5 cardamom pods
Preheat your oven to 160C and line and grease a 20cm loose bottom baking tin and set aside.
Slice 2 oranges thinly and arrange on the base of the cake tin.
In a mixing bowl, beat butter and sugar until pale in colour, add the eggs one at a time and add the vanilla essence.
In another bowl, mix the polenta, almonds, gluten free baking powder and orange zest.
Fold this into the butter mix, do not over mix at this point.
Spoon this batter into the prepared tin and bake for 40-50 minutes or until golden brown on top and the cake is starting to come away from the sides of the tin.
Remove from the oven, and leave in the tin to cool.
When cooling make the syrup, simply add the crushed cardamom pods sugar and orange juice to a pot and heat until the sugar is dissolved. Strain and spoon the warm liquid over the cake.
This is a very fragile cake so please take care when removing it from the tin. I always put a plate on top and quickly turn over the cake tin as you want your beautiful sliced oranges to be on full show.
Best served with a spoon of fresh cream