You will need
For the sponge:
- Finely grated zest and juice of 1 Jaffa orange
- 250g unsalted butter, softened
- 225g golden caster sugar
- 4 medium free range eggs at room temperature, beaten
- 250g ground almonds
- 60g polenta
- 2 teaspoons baking powder (gluten free)
For the orange soaking syrup:
- 3 tablespoons golden caster sugar
- 1 tablespoon toasted flaked almonds, to finish
- 1 x 20.5cm spring clip tin, greased with butter and base lined