I’m not quite sure what inspired me to make this cake. Probably my love of polenta – sweet or savoury. Possibly, too, that oranges are in season here and I was craving cake? But not a heavy chocolate cake or one loaded with frosting.
This one isn’t a ‘delicate’ little cake, but it’s not a sit-in-your-stomach-like-a-boulder kind of cake either. It’s gluten free in a natural sort of way, with ground almonds and polenta livened up with fresh, bright oranges. It is simple yet sophisticated. How I envision myself on a good day!
Back to the polenta though. A very underrated ingredient in my opinion, and also a surprisingly polarising one – some people I know really hate it? If that’s you, I’m sorry to say this probably isn’t the recipe for you. But if gluten free is what brought you here, I have plenty of other recipes that might be more your thing.
For my polenta lovers – or likers, if you aren’t quite as passionate as me – read on.
This simple cake is like your favourite black dress (or suit, for that matter). It can be dressed up with ice cream, cream, fresh berries or a sharp berry sorbet, or dressed down and served completely naked. It’s equally comfortable in a fancy setting or sitting in the middle of the family table.
And if you’re good with the polenta and almonds but turn your nose up at oranges (hello, my teenage daughter), stay tuned. I’ll turn out a lemon version soon.
Worth Making?
YES – for the combination of buttery almond, fresh orange and just enough texture from the polenta.
YES – if you need to bake ahead. The orange syrup keeps it beautifully moist and it’s possibly better the next day.
SKIP IT – if you’re after a fluffy, feather-light sponge. This is a moist, slightly dense cake with substance.
SKIP IT – if you don’t like the subtle texture of polenta. It’s part of what makes this cake what it is.
Gluten Free Orange Almond Polenta Cake
Ingredients
- 200 grams almond meal
- 150 grams fine polenta
- 165 grams caster sugar
- 2 tsp gluten free baking powder
- 1/4 tsp fine salt
- 2 large oranges – finely grated zest
- 4 large eggs
- 150 grams unsalted butter, melted and cooled
- 100 grams greek yoghurt
- 160 ml fresh orange juice
- 1 tsp vanilla extract
- 30 grams flaked almonds
Orange Syrup
- 100 ml fresh orange juice
- 40 grams caster sugar
- 2 wide strips orange zest
Instructions
- Heat oven to 170°C fan. Grease and line the base and sides of a 22cm springform tin.
- Combine the almond meal, polenta, sugar, baking powder and salt. Rub the orange zest into the mixture with your fingertips to release as much of the citrus oil as possible.
- In another bowl, whisk together the eggs, melted butter, yoghurt, orange juice and vanilla.
- Fold the wet mixture through the dry ingredients until evenly combined. Transfer to the tin.
- Bake for 45-50 minutes, until golden and a skewer inserted into the centre comes out with a few moist crumbs.
Orange Syrup
- Meanwhile, combine the orange juice, sugar and strips of zest in a small saucepan.
- Simmer gently for 3–4 minutes, just until slightly reduced and syrupy. Remove the zest.
- Prick all over with a skewer and gradually spoon the warm orange syrup over the cake.Cool completely before removing from the tin.
- Cover with toasted flaked almonds and dust lightly with icing sugar.
Make it your own way
Add cardamom: Add ½ teaspoon ground cardamom with the dry ingredients for a warmer, slightly more grown-up orange cake.
Make it boozy: Replace 1–2 tablespoons of the orange juice in the syrup with Cointreau, Grand Marnier or amaretto. Add the alcohol after taking the syrup off the heat.
Go bittersweet: Use a blood orange or two in the syrup when they’re in season. You’ll get a slightly more complex citrus flavour and a beautiful colour.
Add chocolate: Fold 75–100g roughly chopped dark chocolate through the batter. Orange, almond and dark chocolate is hard to argue with, although it does turn this into a richer dessert cake.
Change the nuts: Finish with chopped pistachios instead of flaked almonds for a little more colour and crunch.
Serve it for dessert: Skip the icing sugar and serve slightly warm or at room temperature with crème fraîche, thick Greek yoghurt or mascarpone.
