ASDA part of the Wal-Mart family

• 275ml olive oil
• 375g caster sugar
• 4 large eggs
• Finely grated zest and juice of 1 small orange
• 190g ground almonds
• 190g polenta
• 1.5tsp baking powder
• 6 tbsp fresh orange juice
• 2 small oranges, thinly sliced
• Fresh mint, to decorate

1 Preheat the oven to 180C/Gas 4. Line the base of a 22cm springform cake tin with baking parchment and grease the sides.

2 Whisk the oil, 275g sugar, eggs, orange zest and juice together. Fold in the almonds, polenta and baking powder. Spoon into the cake tin and bake for 1 hour, 5 minutes, until a knife in the centre comes out clean.

3 Meanwhile, put the remaining sugar in a pan with the orange juice and 100ml water and heat until the sugar dissolves. Simmer for 3 minutes to form a syrup, then add the orange slices and cook over a low heat for about 5 minutes, until the oranges have softened.

4 Once the cake is cooked, run a knife around it to loosen it from the tin; make small holes all over it with a skewer, arrange the orange slices on top and drizzle over the syrup while still warm. Leave to cool, remove from the tin and decorate with mint.