# Components:
→ Cake
01 - 200 g unsalted butter, softened (plus extra for greasing)
02 - 200 g caster sugar
03 - 3 large eggs
04 - Zest of 2 blood oranges
05 - 100 g fine polenta (cornmeal)
06 - 130 g ground almonds
07 - 1 ½ tsp baking powder (gluten-free)
08 - Pinch of salt
09 - 60 ml blood orange juice (about 1–2 oranges)
10 - 1 tsp vanilla extract
→ Glaze
11 - 120 g powdered sugar
12 - 2–3 tbsp blood orange juice (strained, for a pink glaze)
→ Decoration (optional)
13 - Slices of blood orange
14 - Edible flowers
# Directions:
01 - Preheat the oven to 170°C (340°F). Grease a 20 cm (8-inch) round cake tin and line the base with parchment paper.
02 - In a large bowl, cream the butter and sugar together until light and fluffy.
03 - Beat in the eggs one at a time, mixing well after each addition.
04 - Stir in the blood orange zest and vanilla extract.
05 - In a separate bowl, combine polenta, ground almonds, baking powder, and salt.
06 - Add the dry ingredients to the wet mixture, mixing gently to combine.
07 - Stir in the blood orange juice until just incorporated.
08 - Pour the batter into the prepared tin. Smooth the top with a spatula.
09 - Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden.
10 - Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
11 - For the glaze, sift the powdered sugar into a bowl. Gradually add blood orange juice, stirring until you have a thick, pourable glaze with a rosy pink hue.
12 - Once the cake is cool, drizzle the glaze over the top, letting it drip down the sides. Decorate with blood orange slices and edible flowers if desired.
