I have a fondness for cakes that are a bit different – my pistachio and walnut crumbly cake and gingerbread cake paired with blood orange syrup are perfect examples of my preference for cakes that aren’t overly sweet, infused with spices, and devoid of icing, making them more appealing to adults than young children in your family. This cake falls into that same category. It has a delightful texture from the polenta, features a splash of spice thanks to the star anise in the syrup, and a lovely fragrance from a careful drizzle of orange blossom water. Yet, it remains uncomplicated to prepare and would make a fantastic dessert for a gathering with friends, especially when accompanied by some Greek yoghurt or a scoop 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 garnish
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
Start by preheating the oven to 165 C. Grease a 22 cm springform pan and line the base with silicone paper. In a medium bowl, beat together the butter and sugar until light and fluffy. The sugar will remain somewhat grainy due to the size of the crystals. Incorporate the eggs one at a time, mixing well after each addition. Stir in the almonds, polenta, and orange zest, blending for 1 minute. Lastly, add the orange blossom water and baking powder, beating for an additional minute to ensure everything is well mixed. Pour the batter into the prepared mold and smooth the surface evenly with a spatula. Bake for 40 – 45 minutes, or until the cake gently springs back when touched. The cake should have a golden color and a uniform rise. Carefully release from the mold and place it on a serving plate. Allow to cool to room temperature.
For the syrup, combine the orange and lemon juices in a small saucepan with the sugar, orange blossom water, and star anise. Bring to a boil and let simmer for 20 minutes. Remove from heat and allow to cool to room temperature.
When ready to serve, sprinkle half of the cake with icing sugar. You have two options: either serve the cake and provide the syrup for guests to pour over their own slices, or pour the syrup dramatically over the entire cake at the table before serving individual portions…. Personally, I prefer the method of pouring the syrup over the cake then serving.
The cake remains fresh for 2 – 3 days when stored in an airtight container. Avoid refrigerating it, and if it’s particularly humid, it’s best to indulge on the day it’s made.
*Orange blossom water is a traditional ingredient frequently found in North African and Middle Eastern cuisines. It can be acquired from quality delicatessens or Middle Eastern markets. If it is not available, you can skip it, but it definitely enhances the essence of the cake. Exercise caution with the quantity, as it is potent and mainly serves the purpose of fragrance rather than flavor.
**Gluten-Free Orange, Almond, and Polenta Cake: A Tasty and Wholesome Indulgence**
In recent times, gluten-free baking has surged in popularity, appealing not only to those with gluten sensitivities or celiac disease but also to anyone seeking healthier options compared to conventional wheat-based desserts. One particularly delightful gluten-free treat that has won over many is the **Gluten-Free Orange, Almond, and Polenta Cake**. This cake harmoniously blends zesty citrus, nutty almonds, and the hearty texture of polenta, presenting a delicious and health-conscious choice for those wishing to enjoy a gluten-free dessert.
### The Ingredients: A Fusion of Flavors and Textures
The charm of this cake lies in its straightforwardness and the incorporation of wholesome, naturally gluten-free components. Let’s examine the essential elements that make this cake exceptional:
1. **Oranges**: As the highlights of the recipe, oranges introduce a bright, tangy flavor that infuses the cake. Whole oranges, including zest and pulp, are commonly utilized, imparting a rich citrus fragrance and moist texture. Additionally, oranges are bursting with vitamin C, antioxidants, and fiber, making them a beneficial addition to any dessert.
2. **Almond Flour**: Almond flour, derived from finely ground almonds, serves as a favored gluten-free alternative to wheat flour. It contributes a delicate nutty flavor and a tender crumb to the cake. Almonds are abundant in healthy fats, protein, and vitamin E, rendering them a nutritious substitute for regular flours.
3. **Polenta (Cornmeal)**: Polenta, or coarse cornmeal, provides a rustic texture that adds a subtle graininess, creating a wonderful contrast with the soft, moist crumb. Polenta is gluten-free and serves as a good source of carbohydrates and fiber.
4. **Eggs**: Eggs function as a binding agent in this cake, aiding in combining the ingredients and yielding a light, airy structure. Moreover, they enhance the cake’s rich, golden hue and moist texture.
5. **Sugar**: While sugar sweetens the cake, it’s important to highlight that the natural sweetness from the oranges minimizes the need for excessive sugar. Some recipe variations might incorporate honey or maple syrup as natural sweeteners.
6. **Baking Powder**: A small amount of gluten-free baking powder is used to provide the cake with a slight lift and ensure a light, fluffy consistency.
### The Recipe: Crafting Gluten-Free Orange, Almond, and Polenta Cake
Here’s a straightforward recipe to whip up this delightful cake at home:
#### Ingredients:
– 2 large oranges (preferably organic, as zest will be utilized)
– 200g almond flour (ground almonds)
– 100g polenta (coarse cornmeal)
– 200g sugar (or a natural sweetener like honey or maple syrup)
– 1 tsp gluten-free baking powder
– 4 large eggs
– A pinch of salt
– Optional: A handful of slivered almonds for decoration
#### Instructions:
1. **Prepare the Oranges**: Start by thoroughly cleaning the oranges. Place them in a pot of water and bring to a boil. Simmer for about 1 hour until soft. Drain and allow to cool. Once cooled, slice the oranges in half, discard any seeds, and blend the entire fruit (including the peel) into a smooth puree.
2. **Preheat the Oven**: Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
3. **Mix the Dry Ingredients**: In a large bowl, mix together the almond flour, polenta, baking powder, and a pinch of salt. Stir well to combine evenly.
4. **Beat the Eggs and Sugar**: In a different bowl, whisk together the eggs and sugar until light and frothy. This step is crucial as it helps to introduce air into the mixture, resulting in a lighter texture.
5. **Combine Wet and Dry Ingredients**: Carefully fold the orange puree into the egg mixture, followed by the dry ingredients. Mix until just combined, being cautious not to overmix.
6. **Bake the Cake**: Pour the batter into the prepared cake pan and smooth out the top with a spatula. Optionally, sprinkle some slivered almonds on top for extra texture and appeal. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
7. **Cool and Serve**: Let the cake cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a light orange glaze for an added touch of sweetness.
### Variations