Orange & cardamom tea syrup cake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 23cm springform tin and line the base with baking parchment. Melt 75g marmalade. Put the polenta, ground almonds, sugar and baking powder into a large bowl. Combine with a balloon whisk. Add 175ml oil, the eggs and melted marmalade, then whisk together.

Step 2

Pour into the tin and bake for 30 minutes, then lower the oven temperature to 160ºC, gas mark 3 and cook for 10 minutes more until dark golden, with no wobble in the centre.

Step 3

Boil 200ml water in a pan and add the tea to brew for 10 minutes. Remove the bags, then add the cardamom and husks and remaining 125g marmalade. Simmer for 8-10 minutes until a little more syrupy. Set aside.

Step 4

Using a skewer, prod holes all over the cake, still in its tin. Strain the syrup, then slowly spoon 5 tbsp over. Decorate with a few cardamom husks, if liked. Slice and serve warm, with more syrup.