Upside down almond, polenta and citrus cake

• 200g unsalted butter (room temperature)
• 200g golden caster sugar
• 3 large free range eggs
• 1tsp almond extract
• 200g ground almonds
• 100g polenta
• 2 tsp baking powder
• x1 blood orange sliced thinly
• x1 orange sliced thinly
• x1 lime sliced thinly

Method

You will need: a springform cake tin, greaseproof paper.

 Preheat the oven to 180°C.

1. Grease and line a 23cm (9in) springform cake tin with greaseproof paper.
2. Cream the butter and sugar with Multipurpose blade and mix for 2 minutes or until light and fluffy. Add the eggs one at a time, mixing well between additions. Then add the almond extract and whisk for 2 minutes until fully incorporated.
3. Place the ground almonds, polenta, and baking powder in a separate bowl and mix well. Lightly fold the dry mixture into the butter, sugar, and egg mixture until just smooth.
4. Line the bottom of the cake tin with the prepared citrus fruits.
5. Spoon the batter into the prepared tin, smooth over the surface
6. Bake the cake for 45 minutes or until golden brown and a skewer inserted into the centre comes out with only a few crumbs. Leave the cake in the tin to cool slightly. Then transfer to a wire rack to cool completely before serving.