Ingredients

• 200g/7oz unsalted butter
• softened
• plus extra for greasing tins
• 150g/5½oz ground almonds
• 70g/2½oz polenta
• 80g/3oz plain flour
• 1 tsp bicarbonate of soda
• 140g/5oz honey
• 1 large red grapefruit
• finely grated zest only
• 2 large free-range eggs
• 200g/7oz red grapefruit juice
• 200g/7oz blood orange juice
• 160g/5¾oz clear honey
• 1 red grapefruit
• 1 orange
• 100g/3½oz maple syrup
• 250g/9oz mascarpone

Directions

• For the cake
• preheat the oven to 170C/150C Fan/Gas 3.
• Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter.
• Combine the almonds
• polenta
• flour and bicarbonate of soda in a bowl and set aside.
• In a free-standing mixer
• beat the butter until smooth
• then add the honey and grapefruit zest.
• Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes.
• For the citrus syrup
• mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat.
• Once the cake is baked
• set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup.
• For the candied peel
• boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin.
• Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes
• then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel.
• Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool.
• For the maple cream
• heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth
• then add the reduced maple syrup.
• To assemble the cake
• cover with the maple cream and arrange the candied peel on top.