Cardamom Cherry, Orange & Almond Cake

This cardamom cherry, orange, and almond cake is bursting with flavour despite requiring few ingredients. As the oranges simmer, the entire house will be filled with an incredible aroma, giving the recipe a festive feel that I know you'll love!

This cardamom cherry, orange, and almond cake

Ingredients:

For the Cake

- 2 oranges

- 6 eggs

- 170ml maple syrup

- 150g ground almonds

- 100g polenta

- 1 tsp baking powder

For the Topping:

- 300g packet of frozen cherries

- Seeds, crushed from 2 cardamom pods

Method:

1. Boil the oranges in water for 45 minutes, ensuring the water covers the oranges entirely.

2. While the oranges are boiling, stew the cherries. Add the frozen cherries to a pan with the crushed cardamom seeds and a splash of water, and cook over low heat until they become soft and squishy. Once cooked, remove from heat and let cool.

3. Prepare the cake batter by adding the 6 eggs to a bowl and beating them until you achieve a runny yellow liquid. Mix in the maple syrup, ground almonds, polenta, and baking powder until well combined. Set the mixture aside until the oranges are fully cooked.

4. After boiling, cut off the ends of the oranges and discard them. Chop the oranges into four pieces and puree them in a food processor until you achieve a lumpy-smooth consistency.

5. Combine the orange puree with the cake batter, mixing well.

6. Add the mixture to a 20cm cake tin and cook at 170 degrees for 60 mins (I would check on it at 45 minutes and put I know through it to see if it is done).

7. Once cooked, allow it to cool before adding the cherries on the top and serving.

8. Enjoy with yoghurt, ice cream or cream, or on its own!

I used the entire packet of cherries, and any leftovers were stored in a glass jar in the fridge for the boys' porridge that week. They loved it!