South Africa is the world’s third-largest producer of citrus fruits. These refreshing, juicy fruits are full of flavour and are an excellent source of vitamin C. These zesty juicy oranges, together with polenta and ground almonds make an absolutely delicious, gluten-free moist cake.

CITRUS POLENTA CAKE

GLUTEN FREE CITRUS POLENTA CAKE
Author: 
Recipe type: Dessert
 
South Africa is the world’s third-largest producer of citrus fruits. These refreshing, juicy fruits are full of flavour and are an excellent source of vitamin C. These zesty juicy oranges, together with polenta and ground almonds make an absolutely delicious, gluten-free moist cake.
Ingredients
  • 2 Oranges - thinly sliced (I used navel and caracara.)
  • 1 cup Polenta
  • 100g ground almonds
  • 1 cup Castor Sugar
  • 1½ tsps Baking Powder (gluten free)
  • Pinch of Salt
  • ¼ tsp Cardamom ground
  • ¾ cup Vegetable oil
  • 4 Eggs, beaten
  • Zest of an Orange
  • Zest of a Lemon
FOR THE SYRUP
  • 1 cup Orange Juice
  • ⅛ cup Sugar
  • 4 tbles Honey
Instructions
  1. Preheat your oven to 180°C and line and grease a 20cm loose bottom baking tin and set aside. Cut out a parchment paper circle to cover the bottom of the pan. Spray the base and sides well with cooking spray.
  2. Arrange the sliced oranges on the base of the cake tin.
  3. Combine the polenta, almonds, sugar, baking powder,salt and ground cardamom in a mixing bowl.
  4. Mix the oil and eggs together, then stir into the polenta mixture with a wooden spoon to make a thick, batter-like consistency. Stir in the orange and lemon zest.
  5. Pour into the prepared cake tin and bake for approx 40 -50 minutes, until a rich brown colour and a fine skewer comes out clean when poked through the centre.
  6. Meanwhile, make the syrup by combining the orange juice,sugar and honey stirring,until the sugar has dissolved and the mixture has thickened slightly.
  7. After the cake has cooled for about 15 minutes, lift it from the pan, peel away the paper and carefully place the bottom side up onto a serving plate and pour the orange syrup over the cake.
  8. Serve with freshly whipped cream or Greek yoghurt.

 

 

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