Hazelnut blood orange cake


Naughty, nice and nutty for happy health.

Shopping list:

  • 2 blood oranges, sliced thinly
  • 125 ml blood orange juice
  • 220 grams caster sugar
  • 300 grams unsalted butter
  • 400 grams coconut sugar
  • Zest and juice of 2 lemons and 2 blood oranges
  • 250 grams hazelnuts, toasted and blitzed
  • 165 grams fine polenta
  • 6 eggs
  • 125 grams Indian style yoghurt
  • 150 grams plain flour

  • Step 1

    Bring to the boil the caster sugar and blood orange juice until the sugar dissolves ,then set aside to cool..

  • Step 2

    Slice the oranges thinly and layer them into a cake tin, pour the sugar mixture over the oranges. Set aside.

  • Step 3

    Preheat oven to 190C. Beat the butter and sugar and rind until pale. Toast the hazelnuts, remove the skins and pulse until a fine powder. Combine the hazelnut meal and polenta in a bowl, add half the butter mixture and mix on low speed.

  • Step 4

    Add the eggs one at a time, waiting until they are incorporated before adding the next. Add remaining hazelnut meal mixture, juices, yoghurt and flour to the mixture and stir to combine gently.

  • Step 5

    Carefully spoon the mixture onto the sliced oranges and bake for 50 minutes to 1 hour, until a skewer comes out clean..

  • Step 6

    Serve with a little yoghurt. This will keep fresh in an airtight container for around 4 days.


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