65g castor sugar
5 oranges – zest 2 oranges, then slice; juice 3 oranges
150g unsalted butter, softened
200g ground almonds
50g flour, sifted
50g polenta or mealie meal
1½ tsp baking powder
2 tbsp honey
4 large eggs, lightly beaten
300g sweet potatoes, mashed and cooled
- Grease and line a 22cm loose-based cake tin with baking paper. Heat the oven to 180°C.
- In a small saucepan, heat 50g of the sugar, adding the zest and juice. Bubble until syrupy, then pour half onto the base of the prepared tin. Cube 25g of the butter and dot over the syrup, then add a layer of orange slices on top.
- Mix the almonds with the flour, polenta and baking powder. In a separate bowl, cream the remaining butter with the rest of the sugar and the honey until smooth. Gradually beat the eggs into the butter mix, adding a little of the almond mixture now and again to prevent curdling. Fold in the rest of the almond mix and the sweet potato mash.
- Spoon into the tin, smooth the top and bake for 45-50 minutes. Tip the cake out of the tin and, when cool enough to handle, pierce repeatedly with a skewer before pouring over the rest of the syrup.
If you want to make this cake gluten free, just replace the flour with gluten-free flour. Easy! You can also switch 100g of ground almonds for 100g polenta, to make the cake more budget friendly.