- 175g of butter, softened and cubed, plus extra for greasing
- 175g of caster sugar
- 3 medium free-range eggs
- 200g ground almonds
- 100g fine polenta
- 50g greek-style yoghurt
- 1 heaped tsp of gluten free baking powder
- 4 green cardamom pods, seeds only, lightly crushed
- 1 tsp fennel seeds
- 1 lemon, finely grated zest only
- 1 medium orange, finely grated zest and juice only (around 40ml) + 1 orange for decoration – if you can get your hands on a blood orange, use this
- 20g flaked almonds
- Preheat the oven to 180C.
- Butter and line a 900g loaf tin with baking paper (or the baking tray).
- Put the butter and sugar in a mixer and whisk until very pale and creamy (alternatively use an electric whisk).
- Add two of the eggs, one at a time, whisking well between each addition.
- Add the final egg and half the almonds and whisk until well combined, light and fluffy.
- Add the remaining ingredients, except the flaked almonds, and whisk until well combined.
- Don’t worry if the cake looks a little curdled, but add a couple of tablespoons of gluten free self-raising flour if the mixture is looking very curdled – this can happen if the ingredients are added too quickly.
- Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown.
- Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done.
- Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm with a drizzle of honey and a fresh wedge of orange (you could caramelise these in a pan!).