It is that time of year again when my neighbour Ros kindly arrives with a bag of fresh walnuts from the tree in her garden - they are delicious and I immediately had to cook with them! Sadly we ate it all before remembering to take a photo!

Orange and Walnut Polenta Cake
Preparation time 30 minutes Cooking time 50 - 60 minutes

Serves 8

55g/2oz/heaped ¼ cup light brown sugar

250g/9oz/1 cup and 1 tbsp/2 sticks plus 1 tbsp butter, plus extra for greasing

2 large oranges

225g/8oz/1 scant cup caster sugar

3 large eggs, lightly beaten

115g/4oz/1 cup ground walnuts

1tsp ground cinnamon

115g/4oz pre cooked grain polenta, cooked according to packet instructions

Grease and line a 23cm/9inch round cake tin. Grate the zest from the oranges and set aside. In a small saucepan, heat the brown sugar and 30g/1oz of the butter and simmer until the sugar has dissolved. Pour the caramel syrup over the base of your pie dish. Remove the peel from the oranges and cut the fruit into thick round slices, removing any pips. Place the slices in rings on top of the caramel sauce in the dish and allow the caramel to cool. Preheat the oven to Gas Mark 4/180°C/350°F. Using a mixer, mix together remaining 225g/8oz butter and caster sugar until light and creamy. Add the eggs and whisk again. Add the ground walnuts, cinnamon and polenta and whisk again. Spoon the cake batter over the fruit and bake for about 50 - 60 minutes until the cake is firm to touch and a knife comes out clean with no cake batter on it. Allow the cake to cool, then invert onto a serving plate. Serve with cream.