This is such an easy cake to make and is absolutely delicious. My favourite way to serve it is with a dollop of Greek yoghurt on the side.
250g golden caster sugar
100g ground almonds
1 tsp baking powder
1 lemon, juiced
1 orange, juiced
3 tbsp granulated sugar
Wash the oranges and place in a medium-sized saucepan. Cover completely with water and bring to the boil, then simmer for an hour. Allow to cool before removing the oranges.
Quarter the oranges and remove the pips. Blitz the oranges in a food processor or finely chop by hand until they are well chopped but not mush. Make sure not to lose any of the juice.
Preheat the oven to 170 degrees C/325 degrees F.
In a large bowl, whisk together the eggs and the sugar. Fold in the polenta and the ground almonds, baking powder and oranges. Carefully pour into a 25cm/10 inch spring-form tin, base and sides lined with greaseproof paper.
The mixture is very runny, so be careful when placing it in the oven. Cook for one hour and then test to see if the cake is ready by inserting a skewer. If the skewer comes out clean, it is ready.
While the cake is cooking, make the icing by mixing together the lemon and orange juice and the granulated sugar. As soon as the cake comes out of the oven, pour the liquid over the hot cake. Allow the cake to cool in the tin.