Orange and Saffron Syrup Cake
|Skinned hazelnuts||4 Ounce, ground in a food processor (100 Gram)|
|Quick cook polenta||2 Ounce (50 Gram)|
|Golden caster sugar||6 Ounce (175 Gram)|
|Baking powder||1 1⁄2 Teaspoon|
|Light olive oil||7 Fluid Ounce (200 Milliliter)|
|Saffron threads||1 1⁄4 Pinch|
|Icing sugar||3 Ounce (85 Gram)|
1. Heat oven to 180C / 160C fan / gas 4. Oil the base of a 23cm ring tin. (If you don't have a ring tin, use a 20cm round tin instead.) Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave nuts to cool, then mix with the polenta, caster sugar and baking powder.
2. Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour mixture into the prepared tin, then bake for 30-40 mins, until risen and firm to the touch.
3. Meanwhile, pare zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then gently simmer for 5 mins.
4. When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper, while the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or creme fraiche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.