Finely ground almonds, 225 g 

Polenta, 100 g 

Cardamom, 1 tsp

Baking powder, 1 tsp

 Sugar, 200 g

Butter, 225 g

Eggs, 3

Vanilla essence, 1 tsp

Zest from 2 medium oranges (plus zest from a 3rd orange for garnish)

Garnish - chopped pistachios, additional zest  

Syrup

Honey, 2 Tbsp

Black Cow & English Strawberries vodka, 4 Tbsp

Step by step

Preheat Oven to 180˚C. Grease an 8 inch (20 cm) round tin with a little butter. Line the tin with baking paper.

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Combine first 4 ingredients. Mix together ground almonds, polenta, cardamom and baking powder in a bowl.

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Prepare batter. In a separate mixing bowl, beat together sugar and butter until fluffy using an electric beater. Add one egg at a time, beating well after each egg. Add half the dry ingredients and beat just until mixed. Repeat with other half. Fold in vanilla and zest of 2 oranges.

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Bake. Pour batter (it will be very thick) into prepared pan. Bake for 60 minutes or until cake test/toothpick comes out clean. Remove pan and let cool for 10 minutes.

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Make Syrup. While cake is baking, briskly mix the honey and vodka together.

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  Poke holes all over the top of the cake with a skewer. Pour about half of the syrup onto the cake, allowing it to absorb. Sprinkle chopped pistachios and zest an orange over the top of the cake  –  Serve with a drizzle of remaining syrup and a glass of Sgroppino.