I made this cake for the Christmas issue of the Gluten Free Baking and Living Magazine and it was delicious. So when Ian bought 2 kilos of Seville oranges to make marmalade with, I wondered what the cake would taste like made with them. I purloined a couple from him and set about making it. It was even better than before. I also swapped the Cointreau for a marmalade glaze to make it less of a dessert and more of a cake. The only thing that I would recommend is to remove the pips from the Seville oranges after cooking (otherwise you’ll be picking them out of your teeth). It is gorgeous served with coffee.
2 Seville oranges
100g unsalted butter
100g golden caster sugar
3 eggs, at room temperature
150g ground almonds
1tsp baking powder
For the marmalade glaze:
1 tblsp marmalade
1 tblsp hot water
Grease and line an 20cm deep sandwich tin or springform tin
Place the oranges (whole) in a large saucepan and cover with boiling water. Simmer for 1 hour until they are completely soft.
Preheat oven to 175°C/350°F/Gas Mark 4.
Cut the oranges in quarters and remove the pips. Place the oranges in a food processor and whizz them to a purée.
In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time.
Add the polenta, the ground almonds and the baking powder. Now add the puréed oranges and mix well.
Pour the mixture into the tin, lightly smoothing the surface.
Bake in oven for approx 40 minutes until a skewer comes out clean.
Remove from the oven and prick the top with a skewer.
Stir the marmalade and hot water in a small saucepan until the marmalade melts. Pour over the cake while it is still in the tin and hot.
Allow to cool for 10 minutes, then transfer to wire rack to cool fully.