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.