Moist Orange and Polenta Cake
A deliciously moist orange & polenta cake with olive oil
This orange, polenta & olive oil cake is light and moist with a zingy tang from the citrus. The olive oil has a subtle taste behind the sweetness and you could probably make this with vegetable oil if you preferred, although I haven’t tried that yet. The polenta adds a slight grainy texture to the soft sponge and it’s delicious served while it’s still warm with some yoghurt, coconut cream or vanilla ice cream. It will keep in an airtight container for up to five days.
For another sweet baking idea check out this Lemon Cake with Blueberries and Coconut Topping. Or take a look at my Instagram for other recipes!
Moist Orange and Polenta Cake
A light and moist cake with a zingy tang from the citrus. The olive oil has a subtle taste behind the sweetness and is delicious served while it’s still warm.
Servings: 8 People
Ingredients
- 120 g Polenta
- 90 g Ground almonds
- 140 g Self raising flour
- 120 ml Plain soya yoghurt
- 120 ml Olive oil
- 120 ml Maple syrup
- 60 ml Freshly squeezed orange juice
- 60 ml Oat milk At room temperature
- The zest from 2 large oranges
- ½ tsp Baking powder
- 50 g Pistachios Lightly blitzed in the food processor
Orange drizzle
- 85 g Maple syrup
- 2 tbsp Freshly squeezed orange juice
Instructions
- Grease and line a 7″ springform cake tin. Pre heat the oven to 160c.
- Whisk the liquids (yoghurt, olive oil, milk, maple syrup and orange juice) into a jug, then leave to one side.
- Stir all of the dry ingredients (flour, polenta, ground almonds, baking powder and orange zest) into a large bowl then pour in the liquid mixture and stir until everything’s well combined.
- Pour your cake mix into the tin and place in the centre of your pre-heated oven and bake for 35-40 minutes, until a skewer comes out clean.
- Once it’s cooked through, place on a wire rack and allow your cake to cool slightly in the tin. Whisk together the maple syrup and orange juice then poke holes into the top of the cake with a cocktail stick and pour the syrup over the cake evenly and generously.
- When the orange syrup has soaked into your cake you can take it out of the tin. Decorate with the pistachios, then serve it with a spoon of yoghurt or coconut cream.