NEW ORANGE AND POLENTA CAKE
Known in Italy as Amor polenta, Polenta cake is a delicious Northern Italian dessert. Light, fragrant and bursting with flavour, the first part of the name, ‘Amor’ (meaning ‘love’) is a reference to the irresistible taste of the dessert, while the word ‘Polenta’ is a clue to its humble origins.
It is best served a day later so the flavours have time to absorb, how also extremely good fresh and warm. Why not top with vanilla yoghurt for an added twist.
This kit is perfect for a gluten free and non refined sugar treat. It can be made with or without eggs if you are going plant based.
160g gluten free cake mix
Non vegan: 2 eggs and 200ml milk
Vegan: 320ml plant milk
2 large oranges- juice 110ml - zest of one and slices
Round 15cm diameter slicone cake mould
Ingredients you will need to add
Recommended equipment to add
Making the sponge
Preheat the oven to 175 ºC (350 ºF).
Line the bottom of a 15cm diameter cake tin with the parchment paper. Or take one of our silicone cake moulds.
In a bowl, whisk the eggs, milk and grate in the zest of one of your oranges.
Empty the gluten free cake mix, polenta in a bowl and break up any obvious lumps with your fingertips and fold this gently into the wet mixture being careful not to overwork.
Transfer the cake batter into the prepared cake tin and bake it in the pre-heated oven at 175 ºC for 25 minutes, or until golden brown on top and an inserted toothpick comes out clean.
While the cake is in the oven, You can get on with the orange syrup.
In a small saucepan, heat the orange juice and sugar until it is completely dissolved and the mixture is warm.
Soaking the cake
While still warm, prick the polenta cake still in the mould with a toothpick or fork all over. All the way to the bottom of the cake as this allows orange syrup to be absorbed more efficiently.
Pour 2/3 of it all over the polenta cake. It will seem like a lot of syrup, but this will eventually be absorbed and make the cake so moreish!
Remove it from the cake tin , and peel off the parchment. The cake should be syrupy and moist.
Pour the remainder of the syrup onto the underside of the cake to ensure that both sides are thoroughly moist and sticky.
Decorate with peeled orange slices. You might also like to add nuts, pomengranate seed or anything else you might have in your kitchen to elevate your creation.
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.*Wash any new equipment that is in contact with food throughly
Ingredients: Sponge mix (Sugar, Rice Flour, Potato Starch, Chickpea Flour, Tapioca Starch, Maize Flour, Oat, Linseed, Chickpea Protein, Buckwheat Flour, Raising Agents, Natural Vanilla Flavouring, Turmeric), Polenta, Sugar, Pistachios
Risk of trace particles from manufacturing of- Sesame, Soy, Peanuts, Milk, Gluten
Calories 265, Fat 13 grams, Saturated Fat 1.7 grams, Carbs 36 grams, Sugar 19.8 grams, Protein 2.1 grams