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APEROL SPRITZ CAKE

Serves 12, Cooking time: 2hrs 20 minutes.

Ingredients:
7 oranges
1 large handful rosemary
100g polenta
200g crushed almonds
50g flakes almonds (optional for topping)
370g caster sugar
5 eggs
1 tbsp baking powder

50ml Aperol


Method:

  1. Place three oranges in a pan of water and simmer for half an hour until completely soft.

  2. Preheat your oven to 180 degrees Celsius.

  3. Leave the fruit to cool and then slice in half and remove pips.

  4. Add the rosemary to a blender and blend until its very finely chopped. Then add the fruit to the blender and blend until you have a puree.

  5. In a bowl whip the eggs and sugar together until they are light in colour and fluffy. Then add the pureed fruit, polenta, ground almonds, baking powder and fold in. Make sure everything is equally combined.

  6. Add to a 24-26 inch cake tin that has been lined with baking paper.

  7. Bake for 45 minutes.

  8. After half an hour add 3 oranges juice, 150g caster sugar and 50ml Aperol into a pan and simmer for 15 minutes, shaking the pan occasionally, to create the glaze.

  9. Remove the cake from the oven and as it cools down gradually add the glaze.

  10. Top with flaked almonds and fresh rosemary sprigs and serve with yogurt or crème fraiche.