Recipes
Gluten-free orange polenta cake
The polenta and ground almonds give this zingy treat a moist texture
The polenta and ground almonds give this zingy treat a moist texture
(25 votes)
Cook: 1 Hour
Serves: 16
Price: 49p per serving
Nutritional Information
Each 90g serving contains
Energy
1262kj
302kcal
1262kj
302kcal
15%
Fat
17.8g
17.8g
Med
25%
25%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
22.5g
22.5g
High
25%
25%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1402kj/335kcal
Typical energy values per 100g:
1402kj/335kcal
Ingredients
200g unsalted butter, plus extra for greasing
200g caster sugar
150g Tropical Sun Fin e Cornmeal Polenta
150g ground almonds
1tsp Dr. Oetker Baking Powder (gluten-free )
3 large eggs, beaten
3 oranges, 2 zested, peeled and thinly sliced, 1 juiced
125g icing sugar
30g pistachios, chopped
Fresh raspberries, to serve
Whipped cream, to serve
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23cm spring-form cake tin.
2
In a large bowl, beat the butter and caster sugar until pale and fluffy. In a separate bowl, mix together the polenta, ground almonds and baking powder.
3
Stir a little of the dry polenta mixture into the butter, then add some of the eggs. Repeat, alternating the dry mixture and the eggs, until it’s all combined.
4
Stir most of the orange zest through the mixture and spoon into the tin. Smooth the top.
5
Bake for 40-45 mins, until the edges start to shrink away from the sides of the tin. The centre may still be a little soft. Set aside to cool slightly in the tin.
6
In a small pan, bring the orange juice and icing sugar to a simmer, then take off the heat.
7
Prick holes in the top of the cake with a skewer and spoon over some of the orange syrup. When the cake is fully cool, remove from the tin.
8
Top with the sliced oranges and the remaining syrup. Sprinkle with the pistachios and remaining orange zest. Serve with the raspberries and whipped cream on the side.