Orange & Polenta Cake

Hi all, did you have a nice Easter Sunday?

A great meal accompanied by chocolate eggs and delicious cakes?

In our house, chocolate eggs and bunnies were literally everywhere and to make the day more colourful and tasty I’ve prepared this Orange & Polenta Cake which has a rich orange flavour and it’s so soft and moist! A dream!

It’s completely dairy-free, so adapt for those of you that have a milk allergy or intolerance and it can easily be made gluten-free by substituting the wheat flour with ground almonds. The gluten-free version is softer and moister! I would say even nicer. If it weren’t for my boyfriend that has a nut allergy I would have prepared the almonds one (but I’m biased as I love nuts and would put them everywhere!!)

 

 

 

Total Time50 minsPrep Time15 minsCook Time35 minsDifficultyBeginnerYields1 Serving

 
Ingredients (1 loaf)

 110 g polenta (corn flour)
 110 g all purpose flour*
 150 g sugar
 150 g seed oil
 zest of 1 orange (or 2 if you want a stronger flavour)
 200 ml freshly pressed orange juice (juice of 2 + 1/2 big oranges)
 1 tsp vanilla extract
 3 eggs
 1 tsp baking powder
Orange Syrup
 80 g sugar
 120 ml freshly pressed orange juice (juice of 1+ 1/2 big oranges)
 juice of 1/2 lemon

 * For a gluten-free option you can substitute the wheat flour with ground almonds or additional corn flour

Instructions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the eggs, sugar and orange zest.

3

Slowly add the oil and the vanilla extract.

4

Add the wheat flour, the polenta, the baking soda and mix until combined.

5

Slowly add the orange juice (2+1/2 oranges) and mix until combined.

6

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

7

Remove the tin from the oven, leave it to cool down for 10 minutes, then turn it out onto a plate.

8

To make the syrup, put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved. Set aside to cool.

9

Prick the cake all over with a toothpick then drizzle the syrup over so that it soaks into the cake.

Ingredients

 110 g polenta (corn flour)
 110 g all purpose flour*
 150 g sugar
 150 g seed oil
 zest of 1 orange (or 2 if you want a stronger flavour)
 200 ml freshly pressed orange juice (juice of 2 + 1/2 big oranges)
 1 tsp vanilla extract
 3 eggs
 1 tsp baking powder
Orange Syrup
 80 g sugar
 120 ml freshly pressed orange juice (juice of 1+ 1/2 big oranges)
 juice of 1/2 lemon

Directions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the eggs, sugar and orange zest.

3

Slowly add the oil and the vanilla extract.

4

Add the wheat flour, the polenta, the baking soda and mix until combined.

5

Slowly add the orange juice (2+1/2 oranges) and mix until combined.

6

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

7

Remove the tin from the oven, leave it to cool down for 10 minutes, then turn it out onto a plate.

8

To make the syrup, put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved. Set aside to cool.

9

Prick the cake all over with a toothpick then drizzle the syrup over so that it soaks into the cake.

Orange & Polenta Cake

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