Gluten-free orange polenta cake

Gluten-free orange polenta cake

The polenta and ground almonds give this zingy treat a moist texture

, 04 March 2020

(25 votes)

Gluten-free orange polenta cake

  • Cook: 1 Hour
    plus cooling

  • Serves: 16

  • Price: 49p per serving

Nutritional Info
Each 90g serving contains

  • Energy

    1261KJ

    302KCAL

    15%

  • Fat

    17.8g

    high

    25%

  • Saturates

    7.4g

    high

    37%

  • Sugars

    22.5g

    high

    25%

  • Salt

    0.14g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1402kJ/335kcal.
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.