Almond and orange polenta cake is a gluten-free and flourless cake that is fragrant, aromatic and delicious.
Ingredients for Polenta Cake:
200 g Cornflour
200 g Almond flour
120 g Seed oil
100 g Greek yoghurt
150 g Sugar
1 Orange peel
1/2 Orange juice
8 g Powdered baking powder for gluten-free desserts
Ingredients for decoration:
50 g Water
1 teaspoon Orange blossom water
q.b.Flaked almonds (optional)
Prepare the Almond and Orange Polenta Cake by first combining the oil and sugar in a bowl and mixing with a spatula until creamy.
Add one egg at a time to the mixture, mixing and adding each egg only when the previous one is well incorporated into the butter mixture.
Add the room temperature yoghurt and stir in the grated orange zest and juice.
Sift the cornflour, almond flour and baking powder together and gradually add the flour to the mixture, stirring constantly with a spatula.
Grease a hinged baking tin and pour in the mixture. Level the surface.
Bake in the central part of the oven at 350° for about 55 minutes, always testing the dough with a toothpick to make sure it is cooked, which must be dry and clean.
Let the cake cool down for at least 20 minutes, then remove it from the oven onto a tray.
In the meantime, heat the water with the sugar, orange flower water and grated orange zest in a small saucepan.
Stir until the sugar dissolves and boil for 1 minute.
Pour over the cake and decorate with almond and orange slices.
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