10 blood oranges (if you can't find blood oranges, regular ones are just fine)
250g (3/4 cups) of honey
3 large eggs
200 grams (2 cups) ground almonds or almond flour
100g (1 cup) polenta
200ml (1 cup) olive oil
2 sprigs of mint, plus more for garnish
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease and flour a 9-inch baking pan with olive oil and set aside.
Squeeze the juice of 3 oranges into a small saucepan, add ¼ cup of the honey and whisk to combine. Simmer the honey over medium low heat until the mixture is thickened and remove from heat. Add the mint springs and leave to cool.
Meanwhile, in a large mixing bowl, whisk together the olive oil with the remaining ½ cup of honey for 2 minutes with an electric mixer on low speed. Switch the electric mixer on high speed and beat in the eggs for 2 minutes. Stop the mixer and zest in 3 oranges. add the ground almonds, polenta and the juice of 2 oranges.
Pour the mixture into the prepared baking tin and bake for 40-50 minutes until the cake is cooked through, then leave to cool for 10 minutes before removing from the pan.
Poke the cake all over with a skewer. Remove the springs of mint from the pour the honey/orange syrup and pour the syrup all over the cake.
Decorate with more sliced oranges and fresh mint leaves. Serve immediately or leave to continue cooling and serve at room temperature.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2019/05/blood-orange-polenta-cake-gluten-free-cake.html