Orange & Almond Cake With Citrus Mascarpone

Boil two of the oranges (total) in water, with the lid on the pan, for roughly 1 hour or unless squidgy. Drain and straggle away to chill.

Butter a springform cake tin, 23cm/9in broad and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around unless the tin is coated, then knock out the extra. Space aside.

Whizz the flaked almonds to a grainy powder in a meals processor, then combine in a bowl with the polenta and baking powder. Space aside.

Halve the cooked oranges and win any pips. Capture zest from the third orange. Whizz the zest and the orange halves (with skin on) to a tranquil purée within the meals processor. Space aside.

Preheat the oven to 180C/Fuel 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a appropriate 5-7 minutes unless the batter looks to be like cherish a extraordinarily thick milkshake.

Rapidly beat within the almond mixture, then the purée unless trusty blended. Pour the batter into the tin, leaving as a minimum 1.5cm/5⁄8in at the tip.

Bake the cake at some stage within the oven. After 10 minutes, decrease the temperature to 150C/ Fuel 2/fan oven 130C, bake for 30 minutes, then decrease temperature to 140C/fan oven 120C for a extra 30 minutes (if you happen to bask in a gas oven, cook dinner at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours unless carried out without lowering the temperature extra). The cake is willing when it has risen, is golden-brown and the centre is correct firm – don’t horror that it tranquil feels fragile.

Chase away the cake to chill in its tin (it would sink quite of), then toddle a palette knife around the threshold earlier than releasing the perimeters. Preferrred strive to switch it from the steel wicked to an ornamental plate or stand if you happen to bask in a appropriate cake lifter.