Gluten-free orange polenta cake
(19 votes)
Nutritional Info
-
Energy
1261KJ
302KCAL
15% -
Fat
17.8g
high
25% -
Saturates
7.4g
high
37% -
Sugars
22.5g
high
25% -
Salt
0.14g
low
2%
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
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23cm spring-form cake tin.
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.
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.
Stir most of the orange zest through the mixture and spoon into the tin. Smooth the top.
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.
In a small pan, bring the orange juice and icing sugar to a simmer, then take off the heat.
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.
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.