I have a fondness for cakes that are a bit different – my pistachio and walnut crumbly cake alongside my gingerbread cake topped with blood orange syrup exemplify my preference for cakes that aren’t overly sweet, spiced, and unadorned with icing, making them more suitable for adults than for the little ones in your home. This cake falls into the same delightful category. It offers texture from the polenta, a hint of spice thanks to the star anise infused in the syrup, and a lovely fragrance from a careful drizzle of orange blossom water. Yet, it’s an easy cake to whip up and would serve as a splendid conclusion to a meal with friends, especially when accompanied by Greek yogurt 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
Preheat the oven to 165 C. Lightly grease a 22 cm round springform tin and line the base with parchment paper. In a medium bowl, cream the butter and sugar together until light and fluffy. The sugar won’t entirely dissolve due to its larger crystals. Incorporate the eggs one at a time, whisking thoroughly after each addition. Stir in the almonds, polenta, and orange zest, beating for 1 minute. Lastly, add the orange blossom water and baking powder, mixing for another minute to ensure everything is well combined. Pour the batter into the tin and carefully spread it out evenly using a flat knife. Bake for 40 – 45 minutes, or until the cake lightly springs back when touched. It should be golden with an even rise. Gently remove it from the tin and flip it onto a serving plate. Let it 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 it to a boil, then reduce the heat to a gentle simmer for 20 minutes. Let it cool to room temperature.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake alongside the syrup for guests to pour over their slices, or pour the syrup over the entire cake at the table before serving individual pieces…. Personally, I prefer the dramatic option of pouring the syrup over the cake first.
The cake stays fresh for 2 – 3 days when kept in an airtight container. Avoid storing it in the fridge, and if the weather is quite humid, just set aside any diet plans and enjoy it on the day it’s baked.
*Orange blossom water is a traditional ingredient frequently utilized in North African and Middle Eastern cuisines. You can find it at good delicatessens or Middle Eastern grocery stores. If it’s not available, you can skip it, but it definitely lends a special touch to the cake. Just be cautious not to use too much, as it is potent and is more for fragrance than flavor.
**Gluten-Free Orange, Almond, and Polenta Cake Recipe: A Tasty and Healthy Delight**
If you’re seeking a treat that is pleasing to the palate while also being accommodating to dietary needs, a gluten-free orange, almond, and polenta cake is an excellent option. This Mediterranean-inspired cake is moist, aromatic, and filled with nutritious ingredients, making it a fantastic choice for individuals avoiding gluten or those wanting to explore something new. In this article, we will delve into the roots of this cake, its health advantages, and outline a comprehensive recipe for you to create it at home.
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### **The Roots of Orange, Almond, and Polenta Cake**
This cake is inspired by classic Mediterranean and Middle Eastern sweets, which often feature citrus fruits, almonds, and semolina for their rich textures and lively flavors. Polenta, a coarse cornmeal, serves here as a gluten-free substitute to semolina, imparting a slight grainy texture that harmonizes perfectly with the moistness of the oranges and the nuttiness of the almonds.
Employing whole oranges, including their zest and pulp, is a defining characteristic of this recipe. This method not only heightens the flavor but also minimizes waste by utilizing the entire fruit. The result is a cake that is naturally sweetened, aromatic, and overflowing with citrus richness.
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### **Nutritional Benefits of the Ingredients**
This cake is not only scrumptious but also comes with various health perks:
1. **Almonds**: Rich in beneficial fats, protein, vitamin E, and magnesium, almonds contribute a deep, nutty flavor while enhancing the cake’s moistness.
2. **Oranges**: High in vitamin C, fiber, and antioxidants, oranges infuse the cake with a refreshing zest. Using the whole fruit ensures you enjoy the nutrients found in the zest and pith as well.
3. **Polenta**: As a gluten-free option made from ground corn, polenta is an excellent source of complex carbohydrates, adding substance to the cake while keeping it light.
4. **Gluten-Free**: This cake is a great pick for those with celiac disease or gluten intolerance, as it uses no wheat ingredients.
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### **Recipe for Gluten-Free Orange, Almond, and Polenta Cake**
#### **Ingredients**
– 2 medium-sized oranges (preferably organic, as the peel will be used)
– 200g (2 cups) ground almonds (almond flour)
– 100g (1/2 cup) polenta (fine or medium grind)
– 200g (1 cup) granulated sugar (or a natural sweetener like coconut sugar)
– 1 teaspoon baking powder (ensure it’s gluten-free)
– 4 large eggs
– A pinch of salt
– Optional: 1 teaspoon vanilla extract or almond extract
– Optional: Powdered sugar or orange zest for garnish
#### **Instructions**
1. **Prepare the Oranges**:
– Thoroughly wash the oranges to eliminate any dirt or wax.
– Boil the whole oranges (peel and all) in water for about 1 hour until soft.
– Drain and cool the oranges. Once cooled, quarter them, remove seeds, and blend the oranges (peel included) into a smooth puree with a food processor or blender.
2. **Preheat the Oven**:
– Set your oven to 180°C (350°F) and grease a 9-inch (23cm) springform cake pan, lining the bottom with parchment paper for easy removal.
3. **Mix the Dry Ingredients**:
– In a medium bowl, combine ground almonds, polenta, baking powder, and a pinch of salt. Mix well.
4. **Prepare the Batter**:
– In a large bowl, whisk eggs and sugar together until light and fluffy, incorporating air for a light texture.
– Mix in the orange puree and vanilla or almond extract (if using).
– Gradually fold in the dry mixture until thoroughly combined.
5. **Bake the Cake**:
– Pour the batter into the prepared cake pan and level the top with a spatula.
– Bake in the oven for 40-50 minutes or until a skewer inserted into the center comes out clean. The top should exhibit a golden hue.
6. **Cool and Serve**:
– Let the cake cool in its pan for 10 minutes before transferring it to a wire rack to cool completely.
– Dust with powdered sugar or adorn with fresh orange zest before serving.
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### **Serving Ideas**
This gluten-free orange, almond, and polenta cake is delightfully adaptable. Present it as a dessert paired with a dollop of