I really enjoy the blood orange season and have a very vivid memory of eating blood oranges for the first time when I was five years old and we were in France at Easter. Excited to be using my new orange juicer for this recipe. Very sticky, very moreish; the glaze almost has a taste of strawberries.

200g unsalted butter
200g golden caster sugar, plus 100g for the glaze
3 large eggs (or 4 small)
115g polenta
130g plain flour
30g ground almonds
1½tsp baking powder
Zest of 2 organic blood oranges and orange juice from these and more to give 150ml of juice

Oven at 160°C. Line the base and sides of a round 20-21cm cake tin with parchment.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat the eggs and add these together with all the dry ingredients and zested blood orange peel. Add 50ml of orange juice and mix the cake ingredients together without over beating.

Transfer the mixture to the tin and spread evenly. Cook for about 45-50 minutes or until the cake is done. As it is a wet mixture, it is worth testing the centre of the cake with a skewer to be sure it is cooked through.

Leave to cool for a few minutes before removing form the tin and allowing to cool further on a wire rack.

Make the glaze by putting the remaining sugar and orange juice in a medium saucepan and bringing to the boil. Let it simmer for five minutes, then remove from the heat and allow to cool a little. Pour the glaze over the top of the cake.

Serve with crème fraîche or ice cream.