Ingredients
2 blood oranges, peeled and sliced into rounds
60g honey, plus 1 tablespoon
75g butter, softened
1 blood orange, zested and juiced
3 large free-range eggs, separated
100g almond flour
90g polenta
200g fresh ricotta, drained
Salt, a pinch
110g caster sugar
Raw shelled pistachios, roughly chopped, to decorate
Crème fraîche, for serving
For the syrup:
150g caster sugar
2 blood oranges, juiced
Method
Preheat the oven to 160°C and line a 20cm round cake tin with baking paper. Layer the blood orange slices in the cake tin in two layers. Drizzle with 1 tablespoon honey and set aside.
Beat the butter, remaining honey and orange zest with an electric mixer until light and fluffy. Add the egg yolks one at a time, beating well between each addition.
Transfer…
