Guaranteed to produce a "wow" when trying the first slice
Simmer orange in boiling water for 1 hr (until easily pierced with a knife).
Drain, cool, and cut orange into pieces, removing pips. Put in pot with 75g of the sugar and add 100ml water. Heat over a low/medium heat until the sugar has dissolved, then bring to a simmer for 10 mins. Allow to cool slightly, then use a stick blender to create a pulp. Add crushed coriander seeds and polenta and stir to combine. Set aside.
Preheat the oven to 190C/170C fan/gas 5
Line a spring form tin.
Place the remaining cake ingredients in a bowl with the orange pulp and combine with your hands.
Transfer into tin and bake for 35-45 mins.
It's done when the cake is just starting to pull away from the sides of the tin, is springy to the touch, and a skewer comes out clean - so, ready when the cake is a cake.
Transfer out of the tin and allow to cool.
Slice the peeled zest into thin strips.
Warm the water and caster sugar over a low heat until the sugar has dissolved, then add the orange shreds, bring to the boil, and simmer for 8-10 mins. Remove and place on baking paper to cool.
Decorate the cake by either creating a runny icing with the powdered sugar, or simply dusting the cake with it. Sprinkle on the orange peel, and serve.
Ingredients
Directions
Simmer orange in boiling water for 1 hr (until easily pierced with a knife).
Drain, cool, and cut orange into pieces, removing pips. Put in pot with 75g of the sugar and add 100ml water. Heat over a low/medium heat until the sugar has dissolved, then bring to a simmer for 10 mins. Allow to cool slightly, then use a stick blender to create a pulp. Add crushed coriander seeds and polenta and stir to combine. Set aside.
Preheat the oven to 190C/170C fan/gas 5
Line a spring form tin.
Place the remaining cake ingredients in a bowl with the orange pulp and combine with your hands.
Transfer into tin and bake for 35-45 mins.
It's done when the cake is just starting to pull away from the sides of the tin, is springy to the touch, and a skewer comes out clean - so, ready when the cake is a cake.
Transfer out of the tin and allow to cool.
Slice the peeled zest into thin strips.
Warm the water and caster sugar over a low heat until the sugar has dissolved, then add the orange shreds, bring to the boil, and simmer for 8-10 mins. Remove and place on baking paper to cool.
Decorate the cake by either creating a runny icing with the powdered sugar, or simply dusting the cake with it. Sprinkle on the orange peel, and serve.