Preheat the oven to 325ºF Rub a 20cm springform
cake tin with olive oil, then line the base with
parchment paper and rub the paper with oil, too.
Squeeze the juice of 3 oranges (roughly 100ml)
into a pan, add 100g of honey and simmer until
thickened and reduced, then remove from the heat.
Meanwhile, in a free-standing mixer on a high
speed, whisk 200ml of olive oil with the remaining
150g of honey for 2 minutes to combine. Beat in
the eggs for 2 minutes, while you finely grate and
add the zest of 3 oranges. Stop the mixer, then
fold in the ground almonds, polenta, and the juice
of 1 or 2 oranges (roughly 50ml).
Pour into the prepared tin and bake for 40 to 50
minutes, or until golden and cooked through. Leave
to cool for 10 minutes in the tin, loosening with
a palette knife before releasing – be gentle with
To serve, quickly peel and slice the remaining
oranges and dish up alongside the cake, drizzling
the pretty syrup over everything.
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