You Need:

4 oranges or 8 clementines, satsumas or tangerines
6 eggs (any size)
200g ground almonds
150g polenta or semolina
200g sugar
1 tsp baking powder
150g honey
Mascapone or sour cream to serve (optional)
A handful of flaked almonds to decorate the cake (optional)

Method:

Boil 2 of the oranges in a deep, covered pan of water for at least 1 hour or until thoroughly soft. Drain and leave to cool slightly, discarding the water
Preheat the oven to 170°C/gas mark 3
Cut the boiled oranges into pieces, remove as many pips as you can, then blend the orange pieces with 75ml fresh water to a smoothish, thick puree
Mix in the sugar, ground almonds, polenta, eggs, baking powder, all but a pinch of the ORANGE AND ALMOND CAKE BLEND and ¼ tsp salt to make a smooth, thick batter
Pour the batter into a greased and lined 24cm cake tin, then bake for 45 minutes or until the cake has risen slightly, is firm to the touch and a knife inserted into the centre comes out clean
Poke a series of small holes into the top of the cake while it’s still hot, then heat the honey with the juice of the remaining 2 oranges, 100ml water and the remaining ORANGE AND ALMOND CAKE BLEND for 5 minutes or until reduced slightly
Pour the hot honey syrup over the top of the cake then leave to cool and absorb the syrup
Serve with the flaked almonds sprinkled on top (if using) and a spoonful of mascarpone on the side (if using)