Blood Orange Cake with Polenta and Rosemary

I've had many a chance to try orange and polenta cake at various different restaurants but have never been interested in trying any, so why this recipe caught my eye, I  have no idea, perhaps its was the blood orange factor as I have never made anything with blood orange or perhaps it was the addition of rosemary as I wanted to try this in a cake. I love the fresh taste of rosemary and was curious to find out what it tastes like in a sweet dish.

It was a bit of a mission to make this cake with all of the juicing and other steps, but resulted in a beautifully moist and fresh flavoured cake. the only thing I wasn't sure on was the syrup which you top the cake with as I think I reduced mine a little too much, as it didn't sink into the cake, rather sat on the top as a kind of glaze.

The Recipe - Blood Orange Cake with Polenta and Rosemary from the KitchenAid cookbook
2 blood oranges
6 eggs
250g sugar
125g polenta
125g ground almonds
2 tbsp finely chopped rosemary
1 tbsp baking powder
fromage frais to serve

Honey Syrup
8-12 blood oranges
200ml acacia honey

The Method
Was the 2 oranges and place in a pan, cover with water and cook gently for 1 hour, or until the oranges are tender. Drain the oranges well, then halve them and remove any pips, Put the oranges in a blender and process at puree speed.

Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin. Whisk the sugar and eggs in the mixer with the wire whisk on speed 6 until pale and thick. Change to the flat beater and mix in the orange puree on speed 2. Then mix in the polenta,  almonds, rosemary and baking powder. Spoon the batter into the prepared tin and bake for 45 minutes to 1 hour until well-risen and firm to the touch. Leave to cool in the tin.

Meanwhile, make the honey syrup. Squeeze the blood oranges with the juicer on speed 6 until you obtain 400ml. Place in a pan with the honey and bring to the boil, then reduce to a syrup. Prick holes all over the surface of the cake with a skewer. Slowly pour over the syrup and leave to soak. Turn out the cake once all the syrup has been absorbed. Serve with fromage frais.

The cakes unusual flavour made you want to go back for more.