# What You Need:
→ Cake
01 - 14 tablespoons unsalted butter, softened
02 - 1 cup caster (superfine) sugar
03 - 3 large eggs, room temperature
04 - Zest of 2 blood oranges
05 - 2/3 cup fine polenta (cornmeal)
06 - 1 1/3 cups ground almonds (almond flour)
07 - 1 1/2 teaspoons gluten-free baking powder
08 - Pinch of fine salt
09 - 1/4 cup blood orange juice (about 1–2 oranges)
10 - 1 teaspoon vanilla extract
→ Glaze
11 - 1 cup powdered (confectioners') sugar, sifted
12 - 2 to 3 tablespoons blood orange juice, strained, for a pink glaze
→ Decoration (optional)
13 - Blood orange slices
14 - Edible flowers
# Directions:
01 - Preheat the oven to 340°F. Grease an 8-inch round cake pan and line the base with parchment paper.
02 - In a large bowl, beat the softened butter and caster sugar together until the mixture is pale and light in texture.
03 - Add the eggs one at a time, beating well after each addition to maintain an airy batter.
04 - Fold in the blood orange zest and vanilla extract until evenly distributed.
05 - Whisk the fine polenta, ground almonds, baking powder and salt together in a separate bowl to ensure even leavening.
06 - Gently fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.
07 - Stir in the blood orange juice until incorporated and the batter is uniform in texture.
08 - Pour the batter into the prepared pan and smooth the surface with a spatula.
09 - Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
10 - Allow the cake to rest in the pan for 10 minutes to set, then invert onto a wire rack and cool completely.
11 - Sift the powdered sugar into a bowl and whisk in 2 to 3 tablespoons blood orange juice gradually until you achieve a thick, pourable pink glaze.
12 - When the cake is fully cool, pour the glaze over the top, letting it drip down the sides. Finish with blood orange slices and edible flowers if desired.
