Serves 8 - 10
Ingredients
- 200g unsalted butter, softened
- 225g caster sugar
- 225g ground almonds
- 3 large eggs
- Finely grated zest and juice of 1 large orange
- 1 tbsp toasted, coarsely crushed coriander seeds
- 125g fine polenta
- 1 tsp baking powder
- A good pinch of sea salt
- 75g honey
Method
Preheat oven to 150°C fan.
Grease and line a 23cm springform cake tin.
Beat the soft butter, caster sugar, half the crushed coriander and the orange zest until pale and light. You can do this by hand, but it’s somewhat easier in a stand mixer or with an electric whisk.
Beat in the eggs one at a time. Once the eggs are in, continue to mix for 2–3 minutes.
Combine the ground almonds with the fine polenta, baking powder and salt and fold this mixture into the creamed butter and sugar nice and gently.
Spoon the batter into the prepared tin and level it off roughly. Scatter over the remaining crushed coriander seeds and bake in the preheated oven for 45–50 minutes or until set.
While the cake is still hot, place the juice from the orange and the honey in a small pan, pop it on the heat, and reduce by half. Prick the surface of the cake with a toothpick or small skewer, then trickle over the syrup. Let it soak into the cake as it cools.
This cake will keep for several days in a tin.
