28th
September 2017, Gumboot Girls at mine
I
used very thin skinned, deep orange mandarins, with skins so tight they were
impossible to peel. This made them perfect for slicing and juicing, for this
recipe.
300
gm butter, softened
400
gm caster sugar
Finely
grated rind and juice of 2 lemons and 2 blood oranges
255
gm hazelnut meal
165
gm fine polenta
6 eggs
125
gm yoghurt, plus extra to serve
1 cup buckwheat flour
Blood
orange topping
1
cup caster sugar
½
cup blood orange juice
2
blood oranges, unpeeled, thinly sliced, seeds discarded
- 01
- For
blood orange topping, stir sugar and blood orange juice in a saucepan over
medium heat until sugar dissolves, add blood oranges slices and simmer
until tender (10-15 minutes).
- Set
aside to cool, then drain, reserving syrup, and arrange orange slices in
the base of a buttered 23cm diameter cake tin lined with baking paper.
- Pour
100ml of the syrup over and set aside.
- 02
- Preheat
oven to 180C.
- Beat
butter, sugar in an electric mixer until pale (2-3 minutes).
- Combine
hazelnut meal and polenta and rinds in a bowl, add half to the butter mixture and
mix on low speed to combine.
- Add
eggs one at a time, mixing to combine and scraping down sides of bowl
between each addition.
- Add
remaining hazelnut meal mixture, juices, yoghurt and flour, and stir
gently to combine.
- Carefully
spoon mixture into cake tin over oranges and syrup and spread gently to
cover evenly, smooth top, then bake until golden and a skewer inserted
withdraws clean (50 minutes to 1 hour; cover with foil if cake colours too
quickly).
- Set
aside to cool briefly (10 minutes), then turn out carefully onto a plate to cool to room temperature.
- Serve
with remaining syrup, warmed, and extra yoghurt. It will keep in an
airtight container for up to 4 days.
