Serves 6-8
4 tangelos, zested(or small, sweet oranges)
450g unsalted butter, plus a little extra for greasing
550g caster sugar
6 eggs
1 vanilla bean, split
450g almond meal
225g instant polenta
1 tsp baking powder
Sea salt
PREPARATION: 20 MINUTES (plus cooling time)
COOKING TIME: 1 HOUR 25 MINUTES
Heat the oven to 165°C/329°F/gas mark 3. Lightly grease a 30cm diameter spring-form cake tin and line with baking paper.
Juice two of the zested tangelos, then slice the remaining two.
Use the paddle of an electric beater to cream the butter and 450g of the sugar for about 5 minutes or until pale. Add the eggs, one at a time, making sure each is combined before adding the next.
Scrape in the seeds of the vanilla bean, and beat in the tangelo zest and one quarter of the tangelo juice.
Lastly, add the almond meal, polenta, baking powder and a pinch of sea salt. Once combined, pour the mixture into the cake tin and bake for 1 hour 15 minutes or until a thin skewer inserted into the cake comes out clean.
Meanwhile, combine the remaining sugar with the sliced tangelos and the remaining tangelo juice in a small, non-reactive saucepan. Bring to the boil and cook for 10 minutes or until syrupy.
Pour the hot syrup over the cake while it is still in its tin, and allow to cool.
Cut into big wedges to serve.
