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Tokara’s Orange Polenta Cake

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Ingredients
  

  • Cake:
  • 2 oranges skin on and washed
  • 270 g caster sugar
  • 5 eggs
  • 1 tsp vanilla extract
  • 170 g ground almonds
  • 50 g polenta
  • 1 tsp baking powder
  • half a tsp salt
  • grated zest of an orange
  • 100 ml olive oil
  • Syrup:
  • 1 vanilla bean
  • 230 g caster sugar
  • 250 ml water
  • 4 cardamon pods
  • 2 star anise
  • good pinch of salt
  • 50 ml brandy

Instructions
 

  • Make the syrup by splitting the vanilla bean in half and placing in a small pot with the sugar, water, spices and salt
  • Bring to a gentle simmer and simmer for 5 minutes and remove from the heat
  • Add the brandy and let the syrup infuse for 30 minutes
  • Strain the syrup and set aside
  • Preheat the oven to 190 degrees C
  • Grease a 24cm springform cake tin and line the base with baking paper
  • Place the oranges in a small pot and and cover with water and gently simmer for 75 minutes
  • Remove the oranges and cool for 30 minutes
  • Roughly chop the oranges with the peel on, remove the pips and blend in a food processor to a smooth puree
  • Whisk the eggs and sugar, add the extract and beat well
  • Add the almonds, polenta, baking powder, orange puree, zest and olive oil and mix well
  • Pour the mixture into the baking tin and bake for about 45 minutes until light golden and firm to the touch
  • Leave to cool in the tin for 10 minutes, turn out on a wire rack and let the cake cool completely
  • Transfer the cake to a plate and use a toothpick to prick the cake all over
  • Spoon spoonfuls of the syrup over the cake, allowing it to soak through the cake before adding more
  • Continue until all the syrup is finished