Blood Orange & Saffron Polenta Cake
Making a seasonal pudding is a tough brief in February. Seasonal fruit is scarce and there’s only so many times I can raid the freezer for gluts of gooseberries, blackcurrants and plums squirrelled away last summer. But I’m happy to venture further afield and glad of some imported sunshine from the Sicilian blood oranges that are in season, briefly, right now.
This cake sounds fancy, but it’s a doddle. I urge you to try it with the burnt oranges, the charred smoky flavours are terrific with the saffron. You could also try the cake (though not the burning) with forced rhubarb which is in season here in the UK. Not a fruit, I know, but pretty much the only native seasonal pudding option at the moment. Obviously, regular oranges are perfectly adequate, though less romantic, here too.
