Orange and almond polenta cake

Orange and almond polenta cake

Ingredients

serves 10
  • •140g fine polenta
  • •100g plain flour
  • •120g ground almonds
  • •100g soft brown sugar
  • •90ml vegetable oil
  • •140ml soya milk
  • •1 tbsp apple cider vinegar
  • •Zest of 2 oranges
  • •Juice of 1 orange
  • •2 tsp baking powder
  • •½ tsp bicarbonate of soda
  • •½ tsp sea salt
  • •1 tsp vanilla extract

  • Orange syrup

  • •Juice of 1 orange
  • •2 tbsp caster sugar

  • Garnish

  • •1 tbsp icing sugar
  • •Candied orange peel (optional, see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 160°C. Line a 23cm cake tin.
  2. 2. In a measuring jug, add the apple cider vinegar and soya milk. Set aside for 5 minutes.
  3. 3. In a large bowl, combine the polenta, flour, ground almonds, baking powder, bicarbonate of soda and salt.
  4. 4. In a measuring jug, whisk together the oil, sugar, milk, orange zest, orange juice, and vanilla extract. Pour into the dry ingredients and mix until just combined.
  5. 5. Pour the batter into the tin and bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean.
  6. 6. To make the orange syrup, heat the orange juice and sugar in a small pan over medium heat until the sugar is dissolved. While the cake is still warm, prick all over and spoon over the syrup.
  7. 7. Leave the cake to cool for 20 minutes before removing from the tin.
  8. 8. Make the candied orange peel. When the cake has cooled completely, dust with icing sugar and top with the candied orange peel.
Baker Beanie Author

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