blood orange use navel or seville oranges if blood oranges are out of season

225g caster sugar

300g unsalted butter softened

free range eggs

1/3 cup Seville Marmalade

300g almond meal

150g polenta

1 tspn baking powder

1/4 cup almond flakes roasted

for dusting icing sugar

400g mascarpone to serve


200ml blood orange juice

200ml Verjuice

200g caster sugar


Place the whole blood orange into a small pot and cover with water. Place pot over a high heat and bring to the boil, then turn down to a gentle simmer and cook for 30 minutes or until the blood orange is soft.

Remove the blood orange from the water and allow to cool for 10 minutes.

Cut into eight even pieces, remove any seeds and place into a blender. Puree the blood orange, then set aside.

Preheat a fan forced oven to 160C.

Place the sugar and butter into the bowl of an electric mixer and cream the mixture on high until light and fluffy. Reduce the speed to medium and slowly add the eggs, one at a time.

Add the marmalade and mix together well before adding the almond meal, polenta and baking powder. Continue to mix until well combined.

Grease a 23cm round spring form cake tin.

Pour in the cake mixture and place into the preheated oven to bake for 50 minutes or until cooked through.

Note: You can test this by inserting a skewer into the middle of the cake and if comes out clean, it is cooked, it comes out wet, it will require further cooking time.

Once cooked, remove from the oven, remove from the spring form tin and place on a cooling rack.

To make the syrup, place the blood orange juice, Verjuice and sugar into a small pot and place over a high heat, bring to the boil and reduce by half. Remove from the heat and set aside to cool for 10 minutes.

Evenly pour the syrup over the cake and allow it to soak through.

Sprinkle the top with roasted almond flakes and dust with icing sugar, serve with mascarpone.