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orange polenta cake; gluten free cake
Orange polenta cake
Chef
Easy
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This gluten free cake can be kept in the fridge for up to 5 days.

PREP IN
90 MIN
COOK IN
60 MIN
SERVE
6-8
SHARE &COMMENT
orange polenta cake; gluten free cake
Orange polenta cake
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT

Introduction

This gluten free cake can be kept in the fridge for up to 5 days.

Ingredients

  • Butter, for greasing
  • 2 large oranges
  • 6 eggs
  • 150g polenta
  • 150g ground almonds
  • 250g caster sugar
  • 1 tsp demerara sugar
  • FOR THE DRIZZLE:
  • 100g caster sugar
  • 3 tbsp Grand Marnier
  • Zest of 1 lemon

Method

  • 1. Grease and line a 23cm round spring form cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, halve and remove the pips.
  • 2. Preheat the oven to 180C/350F/gas mark 4.
  • 3. Whizz the oranges to a puree in a food processor. Beat in the eggs, polenta, almonds and sugar.
  • 4. Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
  • 5. For the drizzle, dissolve the sugar in 100ml hot water in a ban. Boil for 5 minutes without colouring. Remove from the heat and cool briefly before adding the Grand Marnier and zest.
  • 6. Cool the cake in the tin, then turn out and drizzle with the syrup.

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