I have a fondness for cakes that are a bit out of the ordinary – my pistachio and walnut crumbly cake and the gingerbread cake topped with blood orange syrup exemplify my preference for not overly sweet, spiced, unfrosted cakes that appeal more to adults than to the little ones in your home. This cake also falls into that category. It features texture from the polenta, warmth from star anise in the syrup, and a lovely fragrance from a careful dash of orange blossom water. Yet, this cake is straightforward to prepare, making it an ideal conclusion to an evening meal with friends, accompanied by some Greek yogurt or a spoonful of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200g ground almonds
- 100 g fine polenta
- zest of 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for decoration
Orange and star anise syrup
- 250 ml orange juice
- juice of 1 lemon
- 125g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Begin by preheating the oven to 165 C. Lightly grease a 22 cm diameter springform pan and line the bottom with silicone paper. In a medium bowl, mix the butter and sugar until light and fluffy. The sugar won’t completely dissolve due to the larger crystals. Incorporate the eggs one at a time, ensuring to mix well after each addition. Combine the ground almonds, polenta, and orange zest, and beat for 1 minute. Finally, mix in the orange blossom water and baking powder, beating for an additional minute to ensure everything is well blended. Pour the batter into the pan and spread it evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when pressed with your fingertips, and is a nice golden color with an even rise. Carefully take it out of the pan and place it on a serving platter. Allow it to cool to room temperature.
To prepare the syrup, combine the orange and lemon juice in a small saucepan with the sugar, orange blossom water, and star anise. Bring the mixture to a boil and then simmer gently for 20 minutes. Allow it to cool to room temperature.
When it’s time to serve, sprinkle icing sugar on one half of the cake. You have two options now – either serve the cake and let guests pour the syrup on their own slices, or pour the syrup over the entire cake dramatically at the table and then cut individual servings…. Personally, I prefer the latter approach, pouring the syrup over the cake before serving.
The cake can be kept for 2 – 3 days in an airtight container. Avoid refrigeration, and if it’s very humid outside, just forget the diet and enjoy it on the day it’s made.
*Orange blossom water has long been a common ingredient in North African and Middle Eastern cuisine. You can find orange blossom water at quality delicatessens or Middle Eastern grocery stores. If it isn’t available, you can omit it, but it adds a unique touch to the cake. Use it sparingly, as it has a strong scent and is used for fragrance rather than flavor.
**Gluten-Free Orange, Almond, and Polenta Cake Recipe: A Delightful and Wholesome Indulgence**
If you’re in search of a gluten-free dessert that is both delightful and wholesome, this Orange, Almond, and Polenta Cake is an ideal selection. Blending the zesty essence of oranges, the nutty depth of almonds, and the hearty texture of polenta, this cake is a charming treat for any occasion. Additionally, it is naturally gluten-free, making it a fantastic choice for those with gluten sensitivities or celiac disease.
### Why Opt for a Gluten-Free Cake?
Gluten-free diets have gained widespread popularity, catering not only to those with celiac disease but also for individuals who have gluten intolerance or simply wish to decrease their gluten consumption. Gluten is a protein found in wheat, barley, and rye, and for some, its consumption can result in digestive discomfort or various health concerns. This cake recipe offers a wonderful opportunity to enjoy a sweet treat without relying on wheat flour or other gluten-containing components.
### Essential Ingredients
1. **Oranges**: The highlight of this recipe, oranges impart a vibrant, citrusy flavor that complements the other ingredients perfectly. Both the juice and zest are utilized to infuse the cake with a fresh, zesty profile.
2. **Ground Almonds (Almond Meal)**: Almonds contribute a rich, nutty taste and a moist texture to the cake. They’re also an excellent source of healthy fats, protein, and vitamin E. Almond meal is inherently gluten-free, making it an exceptional foundation for this cake.
3. **Polenta (Cornmeal)**: Polenta lends a slightly coarse texture to the cake, offering a rustic quality. It assists in holding the ingredients together while ensuring the cake remains gluten-free. Polenta is derived from ground corn, which is naturally gluten-free.
4. **Eggs**: Eggs serve as the binding element in this recipe, helping maintain the cake’s structure and providing a light, airy consistency.
5. **Sugar**: A bit of sugar adds sweetness to counteract the tartness of the oranges, though the amount can be adjusted to suit your taste, or you may substitute with a natural sweetener like honey or maple syrup.
6. **Baking Powder**: Make sure to use gluten-free baking powder to assist the cake in rising and attaining a light, fluffy texture.
### Recipe: Gluten-Free Orange, Almond, and Polenta Cake
**Ingredients:**
– 2 large oranges (preferably organic, as you’ll be using the zest)
– 200g (7 oz) ground almonds (almond meal)
– 100g (3.5 oz) polenta (fine cornmeal)
– 200g (7 oz) caster sugar (or substitute with coconut sugar or another sweetener)
– 1 tsp gluten-free baking powder
– 4 large eggs
– 1 tsp vanilla extract (optional)
– A pinch of salt
– Powdered sugar or orange glaze for decoration (optional)
**Instructions:**
1. **Prepare the Oranges**:
– Rinse the oranges thoroughly. Place the whole oranges (skin included) into a saucepan and cover with water. Bring to a boil, then lower the heat and let it simmer for about 1 hour, or until the oranges are tender. Drain and let them cool.
– After cooling, quarter the oranges, discard any seeds, and blend the whole oranges (peel included) in a food processor until smooth. This will yield a fragrant orange puree.
2. **Preheat the Oven**:
– Set your oven to 160°C (320°F) and grease a 9-inch (23 cm) round cake tin. You can also line the tin with parchment paper for easy removal.
3. **Mix the Dry Ingredients**:
– In a large mixing bowl, merge the ground almonds, polenta, gluten-free baking powder, and a pinch of salt. Mix well to ensure even distribution.
4. **Beat the Eggs and Sugar**:
– In a different bowl, whisk the eggs and sugar together using an electric mixer or a whisk until the mixture turns pale and airy. This should take around 3-4 minutes. If you’re adding vanilla extract, include it now.
5. **Combine the Ingredients**:
– Gently fold the orange puree into the egg mixture, followed by the dry ingredients (almond, polenta, and baking powder mix). Stir until all elements are well mixed, but take care not to overmix.
6. **Bake the Cake**:
– Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until the cake is golden and a skewer inserted in the middle comes out clean.