orange, almond and polenta cake

serves 10–12

900 g (2 lb) oranges, scrubbed

9 free-range eggs

200 g (7 oz/2 cups) ground almonds

175 g (6 oz) polenta

300 g (10½ oz) xylitol (see note)

3 teaspoons baking powder

25 g (1 oz/¼ cup) flaked almonds

Put the oranges into a large saucepan and cover with water. Bring to the boil over medium heat and cook the oranges, changing the water every 30 minutes or so, for 3 hours, or until the oranges are very tender (changing the water reduces the bitterness of the peel). Refresh the oranges under cold running water and drain well. Coarsely chop the oranges, discarding any seeds and the cores.

Preheat the oven to 180°C (350°F/Gas 4). Line the base of a round 23 cm (9 inch) spring-form cake tin with baking paper.

Put the orange flesh in a food processor and process until finely chopped. Add the eggs and process until well combined. Transfer to a large bowl and stir in the ground almonds, polenta, xylitol and baking powder until combined.

Pour the mixture into the prepared tin and sprinkle the flaked almonds over the top. Bake for 1 hour–1 hour 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.