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1
Preheat the oven to 180C/350F/Gas Mark 4.
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2
Line a 9 inch cake tin with baking paper.
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3
Using an electric mixer on medium speed, beat the butter and sugar until pale, light and fluffy.
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4
Combine the ground almonds to the mixture.
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5
Add the eggs one at a time to the mixture until combined.
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6
Combine the polenta baking powder, orange zest and juice of 1 orange to the mixture and fold through by hand.
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7
Crush the cardamom pods, take out the black seeds and grind to a fine powder. Add this to the cake mixture until well combined.
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8
Pour the cake mixture into the cake tin and bake for 45 mins or until the cake is firm to the touch.
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9
Meanwhile, make the syrup by adding the juice of 2 oranges and 2 lemons to a saucepan. Bring to the boil and add the honey and cinnamon sticks.
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10
Simmer the liquid for about 5 mins until a thin syrup has formed.
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11
Whilst the cake is warm and still in the cake tin, spike holes into the top layer of the cake and pour the hot syrup over the cake.
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12
Allow the cake to cool before taking it out of the cake tin.
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13
Garnish with candied orange slices (recipe below) and serve with yoghurt.
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14
Add the water and sugar to a large pan and bring to a boil. Continue to stir until the sugar dissolves.
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15
Add the thin orange slices to the pan on a single layer.
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16
Reduce the heat to low and simmer the orange slices until the white piths of the orange turn translucent. Occasionally turn the slices and simmer for about 40 mins.
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17
Allow the orange slices to cool in the syrup before decorating it onto the cake.
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18
This can be made in advance and can be stored in an airtight container in the dark for up to a year.
