Orange and almond polenta cake

cakestreats
Orange and almond polenta cake

Ingredients

serves 10
  • 140g fine polenta
  • 100g plain flour
  • 120g ground almonds
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 150ml soya milk
  • 1 tbsp apple cider vinegar
  • 80ml vegetable oil
  • 100g soft brown sugar
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tsp vanilla extract

  • Drizzle

  • Juice of ½ orange
  • 1 tbsp caster sugar

  • Toppings

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

Directions

Cooking mode
  1. Preheat the oven to 160°C. Line a 20cm cake tin.
  2. In a measuring jug, add the apple cider vinegar and soya milk. Set aside for 5 minutes.
  3. In a large bowl, combine the polenta, flour, ground almonds, baking powder, bicarbonate of soda and salt.
  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. 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. While the cake is cooling, prepare the drizzle. To make the drizzle, mix the sugar and orange juice together in a bowl. Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
  7. Leave the cake to cool for 20 minutes before removing from the tin.
  8. When the cake has cooled completely, dust with icing sugar and top with candied orange peel.
Baker Beanie Author

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