Gluten Free Orange Almond Polenta Cake
A beautifully moist orange cake made with almond meal and fine polenta, soaked with fresh orange syrup and finished with toasted flaked almonds. Naturally gluten free, simple to make and even better the next day.
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.