INGREDIENTS:

Cake Batter:

160g coconut sugar

2 medium free range eggs

100g ground almonds

200g fine polenta

2 tsp baking powder

1/4 tsp salt

2 pinches of saffron

zest of 2 oranges

200g if finely grated carrot

( Harry suggest the cuispro hand grater which is brilliant for making the veggies almost dissappear!)

Syrup:

juice from the 2 oranges (300ml)

150g clear honey

pinch of saffron

 

METHOD:

Preheat oven to 180 deg c

Grease a 22cm square x 5cm deep rectangle tin

Beat sugar and eggs for 3 mins till fluffy and pale ( while these are whipping up a storm I grate the carrots)

Add ground almonds, polenta baking powder, salt saffron orange zest and grated carrot mix well.

Pour batter into tin and bake for 1 hour and 15 mins.

Make the syrup by popping everything into a small saucepan and bringing to the boil then allowing to cool and steep for 10 mins to infuse flavours.

Once baked make tiny holes in the sponge cake with a skewer all the way to the bottom of the cake then pour the syrup over and allow to sink in for at least 15 mins

Either serve from the tin or be very v careful lifting it out as it is v delicate”

Enjoy the crumbly yumminess x x x x

 

 

 

---