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. Â Blood oranges were in season and plentiful in the winter months in Spain. Â We’d juice and cook with them daily. Â 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 orangeÂ
- Juice 4  blood orange and 1 lemon
- Combine this with 450 ml olive oilÂ
- Mix wellÂ
- 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 mixtureÂ
- 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 Â for 45 minutesÂ
- 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.Â
- 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
