3 x #7 eggs (large)
½ cup rice bran oil
¾ cup caster sugar
finely grated zest 1 orange
1⅓ cups plain flour
⅔ cup ground almonds
⅔ cup instant polenta*
2 teaspoons baking powder
pinch sea salt
juice 1 orange
2½ cups frozen raspberries (use fresh when in season)
¼ cup pinenuts, optional
juice 1 large orange
⅓ cup caster sugar
Grease a 5-6 cup capacity loaf tin and fully line with baking paper.
Preheat the oven to 150°C fan bake.
Whisk the eggs, oil, caster sugar and the orange zest together for 5 minutes. Combine the flour, almonds, polenta, baking powder and the salt together.
Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the batter.
Spoon a third of the batter in the tin and top with a third of the raspberries. Repeat to make two more layers, ending with berries. Scatter over the pinenuts if using.
Bake for 65-70 minutes or until a skewer inserted in the centre comes out with a few damp crumbs attached.
Topping: Stir the orange juice and sugar together, then while the cake is still hot, spoon it evenly over the top. It will set into a lovely crisp sugary topping.
Leave the cake to cool completely in the tin. Makes 1 cake and it will keep in an airtight container for 3-4 days.
*Pantry note: Use the polenta in its dry form, not mixed with any liquid.