• Cooks in: 30 - 35 minutes
  • Difficulty: Easy


  • 2 large oranges
  • 140g polenta
  • 200g ground almonds
  • 1 tbsp gluten free baking powder
  • 7 whole eggs
  • 2 egg yolks
  • 350g caster sugar
  • 3 Tbsp Apricot jam, heated with a tbsp of water
  • 50g chopped pistachios
  • 10g candied rose petals


Place the oranges whole into a saucepan and cover with water, bring this to the boil and Β simmer for 2 hours, topping up the water if needed to keep them covered.

Put the oranges into a blender and blend till smooth, adding a little of the cooking water if needed to help it blend and allow to cool to about room temperature.

To this puree, mix in the polenta, almonds, baking powder, eggs and sugar, stir well to combine.

Tip into a greased tin and bake at 150 for 30-35 mins or until a skewer can be inserted and comes away clean

Remove from the oven and brush lightly with the warmed apricot jam and then top with the chopped pistachios and lightly crushed rose petals

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