Ingredients
Blood orange topping
Method
1.Grease a 26cm cake pan; line the base and side with baking paper.
2.Make blood orange topping: Stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves; add blood orange slices and simmer for 10-12 minutes or until tender.
3.Set aside to cool, then drain, reserving syrup, and arrange orange slices in cake pan. Pour 100ml of the syrup over and set aside.
4.Preheat oven to 180°C (160°C fan-forced).
5.Beat the butter, sugar and rinds in an electric mixer for 2-3 minutes or until pale.
6.Combine hazelnut meal and polenta in a bowl; add half to the butter mixture and mix on low speed to combine. Add eggs, one at a time, mixing to combine and scraping down sides of the bowl between each addition.
7.Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine.
8.Carefully spoon the mixture into the cake pan over the oranges and syrup. Spread gently to cover evenly; smooth top.
9.Bake for approximately 50 minutes or until a skewer inserted comes out clean. Cover the cake loosely with foil if over-browning. Cool for 10 minutes before turning onto wire rack. Serve with remaining syrup.
Not suitable to freeze or microwave. For a more subtle flavour, use almond meal in place of the hazelnut meal.
Note
