Apricot cake with blood oranges

• blood oranges↗2

  grated

• butter↗200g g

  softened, plus extra for the pan

• soft light brown sugar↗200g g
• eggs↗4
• plain flour↗125g g
• polenta↗75g g

  or cornmeal

• baking powder↗2 tsp tsp
• natural yogurt↗100g g
• milk tbsp

  (optional)

Step-by-step instructions

1. 1

   Carefully remove the white pith (mesocarp) from the grated oranges, trying to keep them whole. Slice them into thin rounds, remove and discard the seeds. Set aside.

2. 2

   Preheat the oven to 180°C/160°C convection/gas 4. Grease with butter and line the bottom of a 23 cm removable-bottom cake tin with parchment paper. Place the tin on a baking sheet, then arrange the orange rounds on the bottom, overlapping slightly to cover as much area as possible.

3. 3

   Beat the butter, sugar and zest until pale and fluffy. Add the eggs one at a time, folding in a few spoonfuls of flour between each addition to prevent the mixture from curdling. Add the remaining flour, polenta and baking powder, then the yogurt. If the mixture seems a bit dry, add 2‑3 tbsp milk. Bake for 35‑40 minutes, until a skewer comes out clean. Serve in portions. The cake will keep in the refrigerator for up to three days.