Oil and baseline an 27 x 18cm (approx) pan.
Preheat oven to 180 degrees Celsius.
Have your baking paper reach up from two sides so that you can pull the cake out easily when cool. Or use a loose-bottomed tin.
Wash and zest one of the oranges; set aside or zest straight into a food mixer or bowl. Juice the zested orange and one other; add in the lemon juice and set it aside.
Now peel the remaining oranges and slice no thinner than ½ cm. Keep the peel if it looks juicy – this is to help make the optional glaze.
Lay the best slices over the bottom of the prepared tin, and eat the rest! Beat together the oil and sugar. I use a stand-mixer and let it go for about 3-4 minutes.
Pour in the polenta, baking powder, turmeric (if using), almonds, orange zest and juice, vanilla and eggs. Mix well and pour into the prepared tin.
Bake in the middle of the oven for 25-30 min, checking at 20 minutes and perhaps covering with foil to prevent burning. You can also make this in a well-greased muffin tin. The top of the cake or muffins should be lightly golden brown in patches and just starting to pull away from the sides of the tin.
While the cake is baking, put the 2 Tbsp of sugar in a small pan, squeeze the orange peels of their juice and enough water, or water and lemon juice, to make a light syrup; heat just enough to melt the sugar.
After the cake has cooled for about 20 minutes, lift it from the pan, peel away the paper, carefully upend it onto a plate and brush the orange syrup over the cake.
Ingredients
Directions
Oil and baseline an 27 x 18cm (approx) pan.
Preheat oven to 180 degrees Celsius.
Have your baking paper reach up from two sides so that you can pull the cake out easily when cool. Or use a loose-bottomed tin.
Wash and zest one of the oranges; set aside or zest straight into a food mixer or bowl. Juice the zested orange and one other; add in the lemon juice and set it aside.
Now peel the remaining oranges and slice no thinner than ½ cm. Keep the peel if it looks juicy – this is to help make the optional glaze.
Lay the best slices over the bottom of the prepared tin, and eat the rest! Beat together the oil and sugar. I use a stand-mixer and let it go for about 3-4 minutes.
Pour in the polenta, baking powder, turmeric (if using), almonds, orange zest and juice, vanilla and eggs. Mix well and pour into the prepared tin.
Bake in the middle of the oven for 25-30 min, checking at 20 minutes and perhaps covering with foil to prevent burning. You can also make this in a well-greased muffin tin. The top of the cake or muffins should be lightly golden brown in patches and just starting to pull away from the sides of the tin.
While the cake is baking, put the 2 Tbsp of sugar in a small pan, squeeze the orange peels of their juice and enough water, or water and lemon juice, to make a light syrup; heat just enough to melt the sugar.
After the cake has cooled for about 20 minutes, lift it from the pan, peel away the paper, carefully upend it onto a plate and brush the orange syrup over the cake.
