Chef Chris Mathias of Cafe Domestique spent many years cooking in France and often when he had vacation time, he would travel to Girona, Spain to visit Michael and Dede. Blood oranges were in season and plentiful in the winter months in Spain. We’d juice and cook with them daily. This cake is a healthy post ride snack.
Ingredients and Directions:
- Preheat Oven to 160 C
- Zest and chop the the zest fine of 1 blood orange
- Juice 4 blood orange and 1 lemon
- Combine this with 450 ml olive oil
- Mix well
- In seperate bowl:
- Crack 6 x eggs and whisk with 200g sugar
- In a seperate bowl, combine:
- 300g of almond flour
- 350g of instant polenta
- 2 tbsp baking powder
- Add sugar egg mixture to juice olive oil mixture
- Then, combine the wet ingredients to the dry and mix for 1 minute by hand
- Add the mixture to a parchment lined baking tray
- Place in oven at 160 C for 45 minutes
- While the cake is in oven, Combine juice of 4 blood oranges and 4 to 5 sprigs of fresh thyme and 180g of white sugar.
- Bring to a boil for 3 minutes once it is cooled for 5 minutes using a pastry brush brush over the warm cake .
- Let sit for 30 mins to cool down before serving
- Serve with a spoonful of creme fraiche
