Orange and Cinnamon Cake

I very rarely make cakes, as I dont have a particularly sweet tooth, well not for cakes anyway .... chocolate, well thats an entirely different story! So back to my cake!!! I found this recipe in Olive magazine, and changed it very slightly, with the addition of cinnamon. I'm having a seriously cinamon day today, as you will see, in the coming few days



2 organic oranges
5 organic eggs
250 g golden castor sugar
75 g organic polenta
175 g ground almonds
1 tsp GF baking powder
1 tsp cinnamon

Wash the oranges and cover with water in a saucepan. Bring to the boil, reduce the heat to a slow simmer and cook for one hour. Cool. Cut the oranges into quarters, remove the pips and pulse in a food processor untill well chopped but not completely pureed

Heat the oven to fan 160 degrees / conventional 180 degrees or gas 4
Line the base and sides of a 23 cm springform cake tin with greeseproof paper

Whisk the eggs and sugar, fold in the oranges, polenta, ground almonds, cinnamon and baking powder

Pour into the tin and bake for about one hour or untill a skewer pushed into the middle comes out clean. Cool in the tin