Ingredients

175g/6oz unsalted butter (softened)

250g/8oz caster sugar

125g/4oz ground almonds

2 eggs (beaten)

Finely grated ring & juice of 3 oranges

75g/3oz polenta flour

50g/2oz Odlum’s trytamil flour

½ teaspoon gluten free baking powder

2 tablespoons flaked almonds

Method

1. Grease and line 15cm/6 inch spring form tin with greaseproof.
2. Beat together the butter and 175g/6oz sugar until pale and creamy.
3. Stir in the almonds, eggs and rind and juice of one orange.
4. Add the flours & baking powder and stir in gently until combined. Turn into the tin, level the surface and sprinkle with the flaked almonds.
5. Bake in the preheated oven, 180 degrees c(350 degrees f), Gas Mark 4, for about 30 mins until risen and just firm.
6. Put the remaining orange rind and juice in a small pan with the remaining sugar and heat gently until the sugar dissolves.
7. Spoon over the cake and serve warm.
8. Serve with whipped cream