Orange rosemary polenta cake
A super delicious gluten free orange polenta cake drizzled with an orange and rosemary syrup.
Equipment
- Large mixing bowl
- Electric mixer/stand mixer
- Rubber spatula
- Fine grater/microplane
- Small saucepan
- Square 7inch cake tin
- Small offset spatula
- Skewer or small knife
Ingredients
- 150 grams butter room temperature
- 150 grams caster sugar
- 2 whole oranges zest and juice
- 2 whole eggs
- 75 grams fine polenta (cornmeal)
- 150 grams ground almonds
- 1 tsp baking powder
Syrup
- 30 grams caster sugar
- 2 sprigs rosemary
Optional
- 3 whole oranges, sliced thin for decoration
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In the large mixing bowl, add the butter, caster sugar and orange zest.
- Beat well until soft and fluffy., 2-3 minutes using the electric mixer.
- Add in eggs, polenta and ground almonds and using the rubber spatula, mix everything until completely combined.
- Scrape cake batter into your greased and lined baking tin. Using a small offset spatula, smooth the batter so it's even.
- Pop into the preheated oven and bake for 25-35 minutes or until a skewer inserted into the middle comes out clean.
- While the cake is baking, prepare the syrup.
- Add the orange juice, sugar and rosemary sprigs to a small saucepan.
- Heat on medium until the sugar has dissolved. Allow to bubble for another 2-3 minutes on medium until it starts to thicken slightly. Take off the heat.
- When the cake is cooked, and is still hot, pierce it multiple times with a skewer or a small knife. Spoon all the syrup over the hot cake and leave to cool.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.