Orange and polenta cake - gluten-free and gorgeous!

A fresh-tasting alternative to lemon drizzle cake - a gluten free, flour-free slice of sunshine!

Orange and polenta cake - gluten free and gorgeous!

by Angie Booth

I’ve used a few recipes for this style of cake before but this one from Natasha Corrett is my favourite. It’s from Honestly Healthy in a Hurry. Thank you Natasha!

It’s a good gluten-free option without having to buy gluten-free flour which isn’t always the healthiest (or tastiest!) I’d love to make a vegan version so if anyone has success using an egg substitute with this, please let me know!

Ingredients

  • 200g ground almonds
  • 100g polenta
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ¼ tsp salt (Himalayan pink salt if you can get it)
  • 100ml coconut oil 
  • 100g butter / vegan butter
  • 200g coconut sugar (or regular sugar if you can’t get hold of it)
  • 4 eggs, beaten
  • Zest of 2 oranges
  • 3 or 4 medium-sized oranges

For the drizzle

  • Juice of one orange
  • 1 tablespoon date syrup
  • 1 tbsp soft butter

You’ll need a 20cm cake tin, some greaseproof paper (baking parchment) and two mixing bowls.

 

How to make it

Set the oven to 180 degrees / gas mark 4. Line your tin with the baking parchment.

In one bowl mix together the almonds, polenta, cinnamon, nutmeg, baking powder and salt.

In your second bowl mix together the butter, coconut oil and sugar (you can just use 200ml oil instead of the butter here but I prefer the flavour of the mix).

Whisk in the eggs to this second bowl.

Add the dry ingredients from your first bowl into the second bowl, combine the ingredients and stir in the orange zest.

Take your oranges and remove the skin and most of the pith (white part). Cut into 5mm slices. Use these to line the bottom of your cake tin so that you cover it completely.

Pour the cake mixture over the orange slices and smooth the top with the back of a spoon or a spatula.

Bake in the pre-heated oven for 35-40 minutes. Test that it is done by inserting a skewer in the middle. If it comes out clean it is ready. Leave it to cool.

Make the drizzle by gently simmering the orange juice, date syrup and butter in a pan for 5 minutes. Leave it to cool.

When your cake is cool put a plate over the cake tin and turn it over so that the oranges are now on top, pour your drizzle over the cake and let it soak in.

Enjoy with some ice cream or thick yoghurt!

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