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Orange & polenta cake
Orange & polenta cake
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Zesty cake with a special syrup for an extra burst of flavor - a true treat!
Ingredients:
  • 200 g unsalted butter (at room temperature), plus extra for greasing
  • 200 g demerara sugar
  • 3 large free-range eggs
  • 1 teaspoon vanilla essence
  • 200 g ground almonds
  • 100 g coarse polenta
  • 2 oranges
  • 1 teaspoon orange blossom water
  • 1 teaspoon gluten-free baking powder
  • 5 cardamom pods
  • 250 ml orange juice (from 3-4 oranges)
  • 30 ml orange blossom water
  • 125 g golden caster sugar
Instructions:
  • 1. Preheat the oven to 160°C/320°F/gas 2½. 2. Prepare a 20cm springform tin by greasing it, lining the bottom and sides with greaseproof paper, and greasing it again. 3. In a large bowl, beat the butter and sugar until light and creamy. 4. Add the eggs one by one, then stir in the vanilla essence. 5. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water, and baking powder. Stir this into the cake mix. 6. Pour the mixture into the tin and bake for 40 to 50 minutes, or until light brown on the surface and slightly coming away from the sides. 7. Allow the cake to cool for 10 minutes before turning it out onto a plate. 8. Crush the cardamom pods and combine all the syrup ingredients in a saucepan. Simmer over medium-low heat for about 10 minutes until slightly thickened. Set aside to cool. 9. Using a skewer, prick the cake all over and generously brush with the syrup. 10. Serve with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup. Enjoy!

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