ORANGE & 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, but 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.
50ml agave syrup
65g organic gluten free flour
5g gluten free baking powder
5g gluten free baking powder
40g coconut sugar
60ml oil of choice
2 large oranges
Optional - 2 eggs if you prefer a non plant based cake you can swap out the flax.
Round 15cm diameter silicone cake mould
Ingredients you will need to add
Making the sponge
Preheat the oven to 175 ºC (350 ºF).
Make your flax eggs up with the two sachets of flax/linseed and 30ml water (2 tbsp). Leave to soak.
Line the bottom of a 15cm diameter cake tin with baking/greaseproof paper. Or take one of our silicone cake moulds.
Empty the gluten free flour, baking powder, polenta in a bowl and break up any obvious lumps with your fingertips.
Add in the eggs/flax eggs with the agave and 60ml oil. Grate in the zest of one of your oranges. 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 (350 ºF) 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 110ml orange juice and coconut 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!
One cool and the syrup as been absorbed, turn out the cake.
Pour the remainder of the syrup onto the underside of the cake to ensure that both sides are thoroughly moist and sticky.
Decorate with orange slices and chopped pistachios.
This cake is delicious warm, but it is better chilled and served the day after so the flavours can really seep through.
*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 contained in kit:
Agave Syrup, Polenta (29.4%), Gluten-Free Flour, Coconut Sugar, Pistachios (Nuts), Gluten Free Baking Powder, Ground Linseed
*Risk of trace particles from manufacturing of- Sesame, Soy, Peanuts, Milk, Gluten
Calories 250, Fat 50 grams, Saturated Fat 1.5 grams, Carbs 33.5 grams, Sugar 20.7 grams, Protein 2.1 grams