- 2 oranges, scrubbed
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- seeds of 6 green cardamom pods, crushed
- 225g pack xylitol (we used Total Sweet)
Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g pack ground almonds
- 50g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 25g self-raising flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tbsp flaked almonds
- Greek yogurt or cream, to serve
Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Microwave the orangesIf you are short of time, you can cook the oranges in the microwave – simply pierce them all the way through with a sharp knife, then microwave in a covered bowl with a dash of water on High for 6 minutes.