Description
A delightful citrus cake with a lovely polenta texture. Easy to make and even easier to devour!
Ingredients
Units
Scale
- 10 Blood oranges (10 Blood oranges) Blood oranges
- 3 large Eggs (3 large Eggs) large Eggs
- 3/4 cups (178 ml) Honey
- 2 cups (473 ml) Almond flour
- 1 cup (237 ml) Polenta
- 1 cup (237 ml) Olive oil
- 2 sprigs Mint (2 sprigs) Mint
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch baking pan with olive oil.
- Squeeze the juice of 3 oranges into a small saucepan, add ¼ cup of honey, and whisk to combine. Simmer over medium-low heat until thickened, then remove from heat. Add mint sprigs and let cool.
- In a large mixing bowl, whisk together olive oil and the remaining ½ cup of honey for 2 minutes with an electric mixer on low speed. Increase speed to high and beat in eggs for 2 minutes. Stop the mixer, add zest of 3 oranges, ground almonds, polenta, and the juice of 2 oranges.
- Pour the mixture into the prepared baking pan and bake for 40-50 minutes, or until cooked through. Let cool for 10 minutes before removing from the pan.
- Poke the cake with a skewer. Remove mint sprigs from the honey/orange syrup and pour the syrup over the cake.
- Decorate with sliced oranges and fresh mint leaves. Serve immediately or let cool to room temperature.
Notes
- For a more intense blood orange flavor, use the zest of all 10 oranges.
- If you don’t have almond flour, you can substitute with an equal amount of finely ground blanched almonds.
- Store leftover cake, tightly covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 100