1 Put the two blood oranges in a saucepan and cover them with water. Place the saucepan over a high heat and bring to a boil. Reduce the heat and keep the water at a simmer, cover slightly with a lid and continue to cook for about two hours until the oranges are completely soft. Keep an eye on the water and top up as necessary with hot water.

2 Turn off the heat and leave the oranges to cool completely. This step can be done two or three days in advance if preferred, storing the oranges in a sealed container in the fridge.

3 When ready to bake the cake, preheat the oven to 180 degrees, or 160 if using a fan oven. Grease and line a 23cm springform tin with parchment paper.

4 Cut the oranges in half and remove the pips. Blend the oranges to a smooth puree in a processor, add the fresh orange zest and juice and set aside.

5 In a large bowl whisk the eggs and sugar together until pale, for about five minutes. Add the olive oil and the cooled blood orange puree.

6 In a separate bowl mix the ground almonds, polenta and baking powder together. Gently fold this into the wet mix until just combined.

7 Spoon the mix into the prepared tin and bake in the preheated oven for 45-50 minutes, until puffed up slightly and golden. Remove from the oven and leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate.

8 Whisk the drizzle ingredients together and pour half over the warm cake. Reserve the rest to spoon over the cake when ready to serve.