So many ways of making a citrus cake! Because the citrus flavour is deliciously predominant in a recipe it is used in, it is interesting how you can play around the textures by using different ingredients. I’ve already told you how much I love nuts and oranges together. This time I’ve added in some polenta for a nice bite in the cake. The texture is quite similar to coconut cake and you get a nuttiness without using too much almond meal. Nut meals are expensive so this is a cost effective option.

Blood Oranges just taste sensational with mascarpone cheese so I decided to top the cake with whipped Mascarpone which is pretty easy to make. A drizzle of blood orange syrup bursting with tangy-sweet flavour takes the cake to a new level. And finally, fresh blood oranges gives the cake a pop of colour.
Can you believe it, it’s just 4 months until Christmas" The reality is hitting hard now that my work has gone up by 3 folds. I’m working on Holiday recipes for my clients and it feels festive already!

Stay tuned, I’ll be posting the Baked Ricotta Cake this Saturday. I know many of you are waiting but this one just had to go first as the Blood Orange season will end soon. See you soon!

Blood Orange Polenta Cake

Makes a 7 inch round cake
180 g unsalted butter, room temperature

1 cup castor sugar

2 tbsp finely zested blood oranges

1 tsp vanilla extract

3 eggs

1 cup polenta

1 cup self raising flour

100 g almond meal

3/4 cup blood orange ju...