May 21, 2014

Orange Polenta Cake (Gluten-Free, Naturally)

As of late, posts have been far and few in between. Right, we are all busy, so on it goes, and lets keep it brief, shall we?

This lovely little cake is naturally gluten free. The source is here but required some calculations to translate metric to cups.

  • 8 cardamom pods, seeds extracted and bashed with a pestle (OR you could just use ground cardamom)
  • 2 cups almond flour
  • 2/3 cup polenta
  • 1 teaspoon baking powder
  • 1 cup caster sugar (translation - sugar)
  • 1 cup of butter (I used vegan substitution)
  •  3 eggs
  • zest of three oranges
  • vanilla (a bit)
  • pistachios (a hand full)
  • creme frache

lovely oranges
So from there on, easy-peasy. Preheat the oven to 350 degrees. Grease a springform and line the bottom with parchment paper.

If you are bashing your own cardamom, roll up your sleeves and bash away. Mix in almond flour, polenta, baking powder, and cardamom, and set aside.

Beat sugar and butter together. Add in eggs and keep mixing, add the dry ingredients, orange zest, and vanilla  into the mixture. Pour the mixture into the springform and bake for about 40 minutes, until toothpick comes out clean.
butter & sugar
While the cake is baking, prepare the syrup - heat up slowly juice of two oranges, 3 tablespoons of honey, and 2 tablespoons of rose water.

After the cake is ready ever-so-carefully extract it from the springform and place on a pretty cake plate. Poke itty-bitty holes in the cake and pour the syrup over it. Sprinkle crushed pistachios and orange zest over the cake, garnish with whipped cream if you are feeling decadent, and serve with tea (or Limoncello).

I am thinking this cake might work very nicely with rhubarb sauce too or perhaps lemon ginger?

Pretty little cake, totally gluten-free.


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