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300 gm unsalted butter, softened
400 gm caster sugar
Finely grated rind and juice of 2 lemons and 2 blood oranges
255 gm hazelnut meal
165 gm fine polenta
6 eggs
125 gm Greek-style yoghurt, plus extra to serve
150 gm (1 cup) plain flour Blood orange
topping
220 gm (1 cup) caster sugar
125 ml (½ cup) blood orange juice
2 blood oranges, unpeeled, thinly sliced, seeds discarded
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1st Keep
 jenellebaur
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