Seasonal Recipes - Cakes and Bakes
Orange Polenta Cake
Ingredients
- 175g instant polenta
- 75g gf flour (we used doves farm)
- 1 tbspn baking powder
- 3 large eggs
- 125g caster sugar
- Grated zest and juice of 1 large orange
- 120ml light olive oil
- For Syrup:-
- 300ml orange juice
- 175g caster sugar
Preparation
- Preheat oven to 180C/ 350F/ Gas 4.
- Grease and line a large loaf tin (approx 2lb).
- Sift flour into bowl and stir in polenta and baking powder.
- Separate eggs into 2 bowls, and whisk whites until stiff.
- Add sugar, orange rind and olive oil to the yolks and beat until light and creamy. Add orange juice and stir to combine.
- Fold in the dry ingredients.
- Stir one spoon of egg white into mixture, then fold in the remainder of the white.
- Turn mixture into tin and bake for 45 mins – skewer should come out clean.
- Meanwhile, put orange juice and sugar into a pan until sugar dissolves. Then boil for 2 mins – pour into jug.
- Allow cake to cool for 2 mins then drizzle over up to half the syrup. Then leave to cool completely (the polenta will absorb the syrup). Cake is better if then left for 24 hours.
- Cut into slices and serve – you can drizzle extra syrup over slices.
Key:
Orange Polenta Cake
Ingredients
- 175g instant polenta
- 75g gf flour (we used doves farm)
- 1 tbspn baking powder
- 3 large eggs
- 125g caster sugar
- Grated zest and juice of 1 large orange
- 120ml light olive oil
- For Syrup:-
- 300ml orange juice
- 175g caster sugar
Preparation
- Preheat oven to 180C/ 350F/ Gas 4.
- Grease and line a large loaf tin (approx 2lb).
- Sift flour into bowl and stir in polenta and baking powder.
- Separate eggs into 2 bowls, and whisk whites until stiff.
- Add sugar, orange rind and olive oil to the yolks and beat until light and creamy. Add orange juice and stir to combine.
- Fold in the dry ingredients.
- Stir one spoon of egg white into mixture, then fold in the remainder of the white.
- Turn mixture into tin and bake for 45 mins – skewer should come out clean.
- Meanwhile, put orange juice and sugar into a pan until sugar dissolves. Then boil for 2 mins – pour into jug.
- Allow cake to cool for 2 mins then drizzle over up to half the syrup. Then leave to cool completely (the polenta will absorb the syrup). Cake is better if then left for 24 hours.
- Cut into slices and serve – you can drizzle extra syrup over slices.
Key:
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