Cooking
Orange Polenta Cake
Tomorrow is my birthday. I don’t normally take cakes into work to celebrate, but as it’s my 40th birthday I thought I would this year. I really like polenta cake, but I find the lemon ones a bit too zingy, so I decided to make an orange one instead. I also need it to be dairy-free, so I substitute the butter for Pure Dairy-Free Baking Spread. It does make very good cakes!
Orange Polenta Cake (Dairy-Free)
Moist delicious polenta cake, but orange instead of the usual lemon.
Servings: 16 slices
Equipment
- 23cm Springform Cake Tin
Ingredients
- 200 g Margarine Dairy-Free
- 200 g Caster Sugar
- 200 g Ground Almonds
- 100 g Fine Polenta or Cornmeal
- 1 1/2 tsp Baking Powder
- 3 Medium Eggs
- 3 Oranges Zest and Juice
- 130 g Icing Sugar
Instructions
- Line the base of the cake tin and grease the sides.
- Preheat the oven to 180°c (Gas Mark 4, 350°f)
- Beat the margarine and sugar together, either in a free-standing mixer or by hand, until light and fluffy.
- Mix the ground almonds, polenta and baking powder in a separate bowl.
- Add some of the almond mixture and beat into the margarine/sugar mixture, followed by beating in 1 egg. Continue alternating until the eggs and almond mixture are all mixed in.
- Finally, beat in the orange zest.
- Put the mixture into the greased cake tin and level and best as possible.
- Bake in the middle of the oven for 40 minutes. The cake may still seem a little wobbly, but a cocktail stick should come out clean.
- Leave the cake in the tin, while you make the syrup.
- Mix the orange juice and icing sugar in a small pan. Bring to a boil (the sugar should be completely dissolved.
- Use a cocktail stick to make several small holes all over the cake. Spoon over the orange syrup Spread the syrup around, so it sinks into the cake.
- Leave the cake to completely cool in the tin. Then take out and serve.
The finished cake is moist and delicious, and not as harsh as lemon cake can be.
