I have a fondness for slightly offbeat cakes – examples being my crumbly cake made with pistachio and walnut, as well as my gingerbread cake accompanied by blood orange syrup. These creations lean towards a less sweet, spice-infused, icing-less style that tends to resonate more with adults than the younger crowd in your home. This cake falls into that same category. It features texture from polenta, a hint of spice from star anise in the syrup, and a lovely fragrance from a careful splash of orange blossom water. Yet, it is straightforward to prepare and makes for a delightful end to a dinner gathering with friends, especially when served alongside some Greek yogurt or a scoop 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 garnish
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 the oven to 165 C. Subtly grease a 22 cm springform tin and line the base with silicone paper. In a medium bowl, cream together the butter and sugar until light and fluffy. While the sugar will not dissolve completely due to the size of its crystals, add the eggs one by one, beating well after each addition. Incorporate the almonds, polenta, and orange zest, beating for one minute. Finally, mix in the orange blossom water and baking powder, ensuring even distribution, and beat for an additional minute. Pour the batter into the tin and gently spread it evenly using a flat knife. Bake for 40 – 45 minutes, or until the cake springs back lightly to the touch. It should appear golden and rise uniformly. Carefully take it out of the tin and invert it onto a serving plate. Let it cool to room temperature.
For 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, then simmer gently for 20 minutes. Let it cool to room temperature.
When it’s time to serve, lightly dust one half of the cake with icing sugar. You have two options now – either serve the cake with the syrup on the side for guests to pour over their slice, or boldly drizzle the syrup over the whole cake at the table before slicing…. Personally, I prefer the pour-it-over method.
The cake will remain fresh for 2 – 3 days when kept in an airtight container. Avoid refrigerating it, and if the weather is especially humid, it’s best to indulge and enjoy it on the day it’s made.
*Orange blossom water is a traditional ingredient frequently utilized in North African and Middle Eastern cooking. It can be found at good delicatessens or in Middle Eastern supermarkets. If it’s not available, you could skip it, but it does add a distinct touch to the cake. Just be cautious not to use too much, as its fragrance is potent and serves more for aroma than flavor.
**Gluten-Free Orange, Almond, and Polenta Cake Recipe: A Delightfully Zesty Dessert**
If you’re seeking a dessert that’s both luxurious and gluten-free, the Orange, Almond, and Polenta Cake is your answer. This Mediterranean-inspired delicacy blends the nutty depth of almonds, the zesty brightness of oranges, and the rustic consistency of polenta, resulting in a cake that is moist, flavorful, and fitting for any event. Whether accommodating dietary preferences or simply trying out new tastes, this cake is bound to impress.
### Why Opt for Gluten-Free Orange, Almond, and Polenta Cake?
1. **Naturally Gluten-Free**: Utilizing almond flour and polenta (cornmeal) in place of wheat flour makes this cake a fantastic choice for individuals with gluten sensitivity or celiac disease.
2. **Nutrient-Dense**: Almond flour is rich in beneficial fats, protein, and vitamin E, while polenta contributes fiber and a robust texture.
3. **Flavor-Packed**: The delightful combination of fresh oranges and almonds produces a fragrant dessert that is as sweet as it is tangy.
4. **Multi-Purpose**: This cake can grace your table as a dessert, as a sweet afternoon treat, or even as an indulgent breakfast option.
### Ingredients
For this delightful recipe, gather the following ingredients:
#### Cake:
– 2 medium oranges (preferably organic, since you’ll use the zest and peel)
– 200 g (2 cups) almond flour (ground almonds)
– 100 g (1/2 cup) fine polenta (cornmeal)
– 1 tsp baking powder (ensure it’s gluten-free)
– 200 g (1 cup) granulated sugar (or a natural sweetener such as coconut sugar)
– 4 large eggs
– 1 tsp vanilla extract
– A pinch of salt
#### Optional Orange Syrup (for added moisture and flavor):
– Juice of 1 orange
– 2 tbsp honey or sugar
#### Garnish:
– Slivered almonds
– Powdered sugar (optional)
– Orange zest or candied orange slices
### Instructions
#### Step 1: Prepare the Oranges
1. Thoroughly wash the oranges to eliminate any wax or contaminants.
2. Place the whole oranges (with peel) in a pot of water and bring to a boil. Lower the heat and simmer for approximately 1 hour or until the oranges soften. This process helps reduce the bitterness of the peel.
3. Afterward, drain the oranges and let them cool. Cut them into quarters, remove any seeds, and blend the oranges (peel included) until smooth. Set the puree aside.
#### Step 2: Preheat the Oven
1. Set your oven to 180°C (350°F).
2. Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
#### Step 3: Mix the Dry Ingredients
1. In a bowl, mix together the almond flour, polenta, baking powder, and a pinch of salt. Stir well to ensure even distribution.
#### Step 4: Whisk the Wet Ingredients
1. In another large bowl, beat together the eggs and sugar until light and fluffy. This step introduces air into the mixture, yielding a lighter cake.
2. Add the orange puree and vanilla extract to the egg mixture and combine thoroughly.
#### Step 5: Combine and Bake
1. Gradually fold the dry ingredients into the wet mixture, stirring gently until completely blended.
2. Pour the batter into the prepared cake pan and smooth the top with a spatula.
3. Bake in the preheated oven for about 40-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden and slightly springy.
#### Step 6: Optional Orange Syrup
1. While the cake bakes, prepare the orange syrup by gently heating the orange juice and honey (or sugar) in a small saucepan over low heat until the sugar fully dissolves.
2. Once the cake has finished baking, poke several small holes across its surface with a skewer and generously drizzle the syrup on top. This step adds moisture and enhances the orange flavor.
#### Step 7: Cool and Serve
1. Allow the cake to cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
2. Decorate with slivered almonds, a dusting of powdered sugar, or orange zest for an elegant finish.
### Tips for Success
– **Select Fine Polenta**: Choosing coarse polenta can result in a gritty texture, so opt for a fine or medium grind for a smoother consistency.
– **Utilize Fresh, Juicy Oranges**: The quality of the oranges will greatly affect the cake’s flavor. Look for sweet and juicy oranges with