I have a fondness for slightly unconventional cakes – my pistachio and walnut crumbly cake and gingerbread cake infused with blood orange syrup exemplify my preference for not overly sweet, spiced, icing-free cakes that resonate more with adult palates than with kids under eight in your home. This cake also belongs to that same category. It boasts texture from the polenta, a hint of spice thanks to the star anise in the syrup, and a lovely aroma from a careful splash of orange blossom water. Yet, it’s a straightforward cake to prepare and would make a delightful conclusion to a dinner gathering with friends, especially when accompanied by some Greek yoghurt or a spoonful of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200 g 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 dusting
Orange and star anise syrup
- 250 ml orange juice
- juice of 1 lemon
- 125 g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Preheat your oven to 165 C. Lightly grease a 22 cm diameter springform pan and line the bottom with silicone paper. In a medium bowl, beat the butter and sugar together until light and fluffy. The sugar won’t completely dissolve due to its larger crystals. Add the eggs one at a time, mixing well after each addition. Incorporate the almonds, polenta, and orange zest, and blend for one minute. Finally, mix in the orange blossom water and baking powder, beating for another minute to fully combine. Pour the batter into the prepared tin, spreading it evenly with a flat knife. Bake for 40–45 minutes until the cake springs back when lightly pressed. It should be golden and risen evenly. Carefully remove from the tin and turn it out onto a serving plate. Allow 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 to a boil and let it simmer gently for 20 minutes. Allow to cool to room temperature.
When you’re ready to serve, dust half of the cake with icing sugar. You have two options now – either serve the cake and let guests pour the syrup over their slices, or pour the syrup dramatically over the whole cake at the table before serving individual pieces…. I definitely prefer pouring it over the cake first and then serving.
The cake can be stored for 2–3 days in an airtight container. Avoid refrigeration, and if it’s very humid outside, just enjoy it on the day it’s made without worrying about the diet.
*Orange blossom water is a traditional ingredient frequently used in North African and Middle Eastern cuisines. It can be found in quality delicatessens or Middle Eastern grocery stores. If unavailable, you can omit it, but it contributes a unique touch to the cake. Use sparingly, as its flavor is potent, primarily meant for fragrance, not taste.
**Gluten-Free Orange, Almond, and Polenta Cake Recipe: A Delicious and Nutritious Treat**
If you’re in search of a dessert that is both decadent and suitable for those avoiding gluten, look no further than the orange, almond, and polenta cake. This Mediterranean-inspired delight is full of vibrant citrus notes, nutty flavors, and a pleasing texture that will have everyone wanting more. Whether you are gluten-sensitive, have celiac disease, or just wish to try new baking adventures, this cake is a culinary must. In this article, we’ll guide you through the cake’s origins, advantages, and a detailed recipe for this scrumptious dessert.
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### **Why Choose an Orange, Almond, and Polenta Cake?**
This cake exemplifies how gluten-free baking can be equally delicious and fulfilling as conventional recipes. Here’s why it’s a great choice:
1. **Naturally Gluten-Free Ingredients**: Utilizing almond meal and polenta (cornmeal) instead of wheat flour makes this recipe safe for those with gluten sensitivities.
2. **Nutrient-Rich**: Almonds are loaded with healthy fats, protein, vitamin E, and magnesium, while polenta offers fiber and vital minerals. Oranges bring a boost of vitamin C and antioxidants.
3. **Moist and Flavorful**: The blend of ground almonds and citrus results in a dense, moist cake with a vibrant, zesty flavor.
4. **Versatile and Classy**: This cake suits any occasion, from informal tea gatherings to elegant dinner events and can be enhanced with glaze or served alongside whipped cream or yogurt.
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### **Ingredients for the Cake**
To make this gluten-free orange, almond, and polenta cake, gather the following ingredients:
#### **For the Cake:**
– 2 medium oranges (preferably organic, for the zest)
– 200 g (2 cups) almond meal (ground almonds)
– 100 g (1/2 cup) polenta (fine or medium grind)
– 200 g (1 cup) granulated sugar
– 1 teaspoon baking powder (ensure it’s gluten-free)
– 4 large eggs
– 1 teaspoon vanilla extract
– A pinch of salt
#### **Optional Glaze or Topping:**
– Juice of 1 orange
– 2 tablespoons honey or powdered sugar
– Slivered almonds or candied orange peel for decoration
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### **Step-by-Step Instructions**
#### **1. Prepare the Oranges**
– Wash the oranges well to eliminate any wax or residue.
– Boil the whole oranges (skin included) in a pot of water for about 1 hour, until soft. This process reduces bitterness from the peel, aiding in blending.
– After cooking, drain the oranges, cool them, quarter, remove seeds, and puree them (including the peel) in a food processor or blender.
#### **2. Preheat the Oven**
– Preheat your oven to 180°C (350°F).
– Grease and line a 9-inch (23 cm) round springform cake tin with parchment paper.
#### **3. Mix the Dry Ingredients**
– In a large mixing bowl, combine almond meal, polenta, baking powder, and a pinch of salt. Mix well for even distribution.
#### **4. Whisk the Wet Ingredients**
– In another bowl, whisk the eggs and sugar until pale and fluffy, then add the vanilla and orange puree, mixing to combine.
#### **5. Combine the Mixtures**
– Gently fold the dry ingredients into the wet mixture until a smooth batter forms, being careful not to overmix.
#### **6. Bake the Cake**
– Pour the batter into the prepared tin and smooth it out with a spatula.
– Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and slightly springy.
#### **7. Cool and Glaze**
– Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool fully.
– For an optional glaze, mix orange juice with honey or powdered sugar and drizzle it over the cooled cake. Top with slivered almonds or candied orange peel for a touch of finesse.
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### **Serving Suggestions**
This cake is highly versatile and can be enjoyed in several ways:
– **Simply Enjoyed**: Have a slice on its own with tea or coffee.
– **With Cream or Yogurt**: Add a generous dollop of whipped cream, mascarpone, or Greek yogurt for a creamy counterpart to the cake.