Ingredients

For the cake

3 (about 200g)

large clementines

large eggs

large orange, zest only

150g

coconut sugar

100ml

olive oil

150g

ground almonds

20g

polenta

2 tsp

baking powder

a good dusting

icing sugar

For the syrup

3 tbsp

honey

large orange, juice only

2 tbsp

water

1 tsp

ground cardamom

This cake is so sensual and soft. Honestly, there is just no other way to explain the texture, the taste and the smell...oh the sweet smell when it comes out of the oven and the honey and aromatic cardamom syrup hits the warm cake...nothing else like it. It's gluten-free and very easy to whip up! Recipe from Niki Bakes

Method

Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle.Cut the clementines in half and discard the pips.
Put the clementines, including the skin, into a food processor and blend to a paste, it’s okay if they’re still warm but not piping hot.
Preheat the oven to 180C/160C Fan/Gas 4, grease spring-form cake tin and line the bottom with greaseproof paper.
Whisk together the eggs, orange zest and coconut sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be a bit springy to the touch, set aside to cool down.
Meanwhile, to make the syrup, warm the honey, water and orange juice and ground cardamom in a small pan over a low heat until it all starts to bubble over. Make lots of small holes all over the cake with a toothpick and drizzle over the orange syrup.
Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar/stevia and serve right away!