Orange, Almond & Polenta Cake

¾ cup The Good Oil extra virgin sunflower oil

3 large oranges

3 cardamom pods

200g caster sugar, plus 2 tbsp

3 eggs

1 tsp vanilla paste

200g ground almonds

125g fine polenta

1 tsp baking powder

½ tsp cinnamon

½ tsp salt

Start by dividing up the oranges – add one and a half oranges, cut into quarters, to a small pot with the cardamom pods and fill with cold water until the orange pieces are just covered. Cover with a lid and begin heating gently. When it comes to the boil, turn it down to a simmer and leave to cook for 30 minutes.

When the oranges are done, strain the water off, reserving half a cup. Add two tablespoons of caster sugar to the hot orange water and stir until dissolved, set the syrup aside. When the strained fruit is cool enough to handle, blitz it in a food processor until you have a completely smooth puree with no lumps.

Heat oven to 175c, and line the base of a 9in springform cake tin with baking paper, greasing the sides with oil. Carefully slice off the skin and pith from the remaining oranges, then thinly slice and arrange on the cake tin base until you’ve covered the bottom completely. Brush a little of the orange syrup over the slices.

In a large bowl, beat the eggs, sugar and vanilla paste with a whisk until smooth. Add the oil and whisk well.

In a separate bowl mix the ground almonds, polenta, baking powder, cinnamon and salt until well combined. Add to the egg mix with the pureed orange and use a spatula to fold through until fully mixed in. Spread the cake batter over the sliced oranges and bake for 50 minutes, or until a skewer comes out clean.

When the cake is baked, leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to finish cooling, removing the baking paper from the orange-covered top. Slice and enjoy.