Ingredients

2 navel (or large) oranges

2 lemons

2 tbsp melted butter + 5 tbsp almond flour (to line Bundt)                              

180g blanched Marcona almonds

4 medium free-range eggs

1 pinch sea salt

100g caster sugar

70 g orange blossom honey

150 g polenta

10 g baking powder

Orange syrup (optional)

1 large navel orange, juice and zest

60 g caster sugar

Lemon icing

130 g icing sugar

Juice from 1 lemon

 Method

1. Preheat oven to 150°C. Grease Bundt tin and sprinkle with almond flour to coat evenly. Shake out any excess.

2. Place almonds on baking tray and bake for 15 mins until golden. Remove from oven. When cool, place in food processor and blitz until finely ground.

3. Turn oven up to 180°C.

4. Put 1 orange and 1 lemon in pan of water. Cover with greaseproof paper and simmer for 30-40 min until soft. Remove from water to cool. Cut in half and remove pips.

5. Zest and squeeze the other lemon and orange. Blitz the cooked fruits with the juice in food processor until smooth.

6. Beat eggs with pinch of salt. Add the sugar, honey, blitzed fruits and ground almonds.

7. In a separate bowl, mix the polenta and baking powder. Fold into the mixture.

8. Spoon into the Bundt tin and bake for 40-50 min, or until a skewer inserted into the centre comes out clean.

9. Syrup: place orange juice and sugar in a small pan and simmer over low heat for 3 mins to syrup consistency. Poke holes in the cake and pour over syrup while its warm. Turn cake out onto plate.

10. Icing: mix the icing sugar with lemon juice to achieve a runny consistency. Pour over the cake and sprinkle with the orange and lemon zest.

    Serves 8-10