Emma Citrusy orange and polenta cake
When there isn’t any flour to be found, polenta is an excellent alternative, and this gluten-free orange and polenta cake makes a delicious after-dinner dessert or afternoon tea snack.
Ingredients
200 g unsalted butter
200 g demerara sugar
3 large eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g polenta
2 oranges
1 teaspoon baking powder
Syrup
5 cardamom pods
250 ml orange juice
125 g golden caster sugar
Method
Preheat the oven to 160°C
Grease a 20cm springform tin, line the bottom and sides with greaseproof paper.
Beat the butter and sugar until light and creamy.
Beat in the egg then stir in the vanilla essence.
In a small bowl, mix the ground almonds, polenta, orange zest and baking powder.
Stir this into the cake mix.
Pour the mixture into the tin and bake for 40 to 50 minutes.
Remove the tin from the oven, leave to cool.
Crush the cardamom pods, then put all of the ingredients in a saucepan.
Simmer over a medium-low heat for about 10 minutes.
Set aside to cool.
Prick the cake all over with a skewer.
Brush generously with the syrup.
Recipe : Gluten Free Orange and Polenta Cake
Ingredients
- 200 g unsalted butter
- 200 g demerara sugar
- 3 large eggs
- 1 teaspoon vanilla essence
- 200 g ground almonds
- 100 g polenta
- 2 oranges
- 1 teaspoon baking powder
- Syrup
- 5 cardamom pods
- 250 ml orange juice
- 125 g golden caster sugar
Instructions
- Preheat the oven to 160°C
- Grease a 20cm springform tin, line the bottom and sides with greaseproof paper.
- Beat the butter and sugar until light and creamy.
- Beat in the egg then stir in the vanilla essence.
- In a small bowl, mix the ground almonds, polenta, orange zest and baking powder.
- Stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes.
- Remove the tin from the oven, leave to cool.
- Crush the cardamom pods, then put all of the ingredients in a saucepan.
- Simmer over a medium-low heat for about 10 minutes.
- Set aside to cool.
- Prick the cake all over with a skewer.
- Brush generously with the syrup.
Items used:
Kitchen Scales
Measuring Jug
Springform tin
Zester
Knife
Bowls
Chopping Board
Please take a look at some of our other recipes:
Carrot, Cardomom and Clementine Cake
Vegan Chocolate and Avocado Cake
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This sounds perfect for a weekend morning – I’m going to have to make this ASAP!
I love this kind of cake, polenta always makes for such moist and tasty cakes and I’m a sucker for orange flavoured ones!
Ooh I love the combination of flavours – I’m a sucker for cardamom!