Ingredients

1. 10 juicing oranges (or 5 regular oranges)
2. 9 oz. honey (approx. ¾ cup) can sub sugar (brown or cane sugar preferable) but will need to compensate for the moisture lost in the cake (see notes below)
3. 1 cup olive oil
4. 3 large eggs
5. 2 cups almond meal * (ground almonds)
6. ½ cup cornmeal ** aka polenta

Instructions

1. Preheat oven to 325°F
2. Line an 8” springform cake pan with parchment paper and grease everything with olive oil
3. ~SYRUP~
4. Juice 1.5 - 3 oranges (~ ½ cup) into a pan and add ¼ cup of honey (or ≤ ½ cup sugar)
5. Simmer stirring occasionally, until thickened, then set aside
6. While syrup is reducing …make the ~CAKE~

7. Whisk olive oil with remaining ½ cup honey (or ≤ ¾ cup sugar + extra 2 tbsp oil) on high for 2 min.
8. Zest 1.5 - 3 oranges
9. Beat in eggs for 2 min. adding zest throughout process
10. Fold in almonds, cornmeal, and juice of 1/2 - 1 orange (~¼ cup)
11. Pour into prepared pan and bake for 40-50 min.--ready when golden brown and toothpick comes out clean
12. Cool for 10 min. before gently loosening with a knife from the pan
13. Serve with thin slices of remaining oranges and a drizzle of syrup

Notes