The most perfect way with the citrus that abound at this time of year, has always been a sticky, damp cake for me and I've made so many different versions year on year, from blending whole fruit to whipping egg whites, but I think that this one has all the flavour and texture of the classic Moro one, but involves fewer bowls and I love the blood orange tartness and marmalade extra of layering them across the bottom.
Combine the dry ingredients in a medium mixing bowl, add in the whisked eggs with the coconut oil, honey, juice and zests. Fold together carefully and until just coming together, or it can become tough.
Line or grease an 8” springform cake tin, place the orange pieces into the base until covered and scrape the batter in on top.
Bake at 180 for 25-30 minutes, until golden brown on top but still springs back when pressed.
In a small pan warm through the citrus juices, star anise and coconut sugar. When the cake is out of the oven, leave it to cool for 5 minutes then pierce several holes all the way into it with a fine skewer and drizzle the warm liquid all over so that it soaks through and makes a delicious syrup within the cake.
Serve with whipped crème fraiche and a scattering of flaked almonds.
- 1 Cup almond flour
- 1/2 cup polenta
- ½ cup honey or maple syrup
- 2 tsp baking powder
- ¾ cup butter or coconut oil
- 4 eggs, whisked
- 4 blood oranges zest, 3 peeled, sliced into rounds, 2 juiced
- ¼ cup coconut or light brown sugar
- 2 blood oranges, zest and juice
- 1 star anise