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Orange Polenta Cake

I’m excited to take part in this season’s #eatcaptureshare food photography challenge hosted by @thelittleplantation. This first week, the theme is At the Farmer’s Market, and today is citrus fruit day. (Why not switch Tuesday for Citrusday permanently? Sounds a lot more fun.)

My contribution is this orange polenta cake with an orange and thyme glaze on top. It’s a rich and moist cake with hints of olive oil and almonds. I highly recommend that you try it!

1 orange (or blood orange, which this was meant to be but it had no red colour!)
5 sprigs of thyme
0,5 dl caster sugar

2,5 dl almonds, blanched and peel removed
150 g vegan butter
2 dl caster sugar
1,5 dl aquafaba
0,5 dl plain flour (swap for GF if needed)
1 tsp baking powder
a pinch of vanilla powder
a pinch of salt
2 dl polenta
1 dl olive oil
3 tbsp orange juice and orange zest

First, zest the orange and cut off the end bits and squeeze out about 2 tsp orange juice. Thinly slice the middle section of the orange. This will make the topping of the cake. Add zest, orange juice and caster sugar to a small pot. Heat it up and simmer for five minutes while stirring When it starts to reduce and thicken, add the thyme. Strain and pour into a round baking tray lined with parchment paper. Place the thin orange slices in the syrup.

Now, make the batter for the cake. Mix the peeled almonds in a food processor to a soft, moist flour. Add vegan butter, caster sugar and aquafaba and blend well.
In a separate bowl, combine flour, baking powder, vanilla and salt. Add it to the food processor, and add polenta, olive oil and orange juice and zest. Blend well until the batter is smooth.
Pour the batter in the baking tray and smooth it out. Bake at 175 C for about 40 minutes. Let the cake cool for half an hour before serving.

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