Orange Polenta Cake with Cardamom Syrup (Gluten Free)
I've always been a big fan of ground almond-based sponges as I love the flavour and they work really well when drenched in a flavourful syrup. This week I've taken the concept one step further by reducing the amount of almonds and swapping in some polenta instead.
Polenta is actually ground corn and works great in cakes as it's naturally sweet and, like the ground almonds, is made for soaking stuff up. In terms of the flavour, I have gone for the gorgeous combination of orange and cardamom. If you've never tried them together before, prepare to have your mind blown! I've also added a couple of splashes of booze here and there because that's how I like my cakes but feel free to skip that if it's not your thing...
Orange Polenta Cake with Cardamom Syrup (Gluten Free)
200g soft unsalted butter, plus extra for greasing
200g sugar
3 large free-range eggs
1 teaspoon vanilla essence
100g ground almonds
200g polenta
1 tsp baking powder
4 oranges, zest only
1 tsp orange liqueur (optional)
1 tsp almond liqueur (optional)
1 tsp vanilla extract
pinch salt
For the syrup:
5-7 cardamom pods
250ml orange juice, squeezed 3-4 oranges
30ml almond liqueur (or water)
125g golden caster sugar
Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin and line the bottom with greaseproof paper. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, and continue to whisk until nice and airy.
In a small bowl, combine the ground almonds, polenta and baking powder, then stir this into the cake mix together with the orange zest, liqueurs (if using), vanilla and a pinch of salt. Pour the mixture into the prepared tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
Meanwhile, to make the syrup, crush the cardamom pods in a pestle and mortar or using a rolling pin and then discard the skins. Put into a small saucepan with all of the other ingredients. Simmer over a medium-low heat for about 15 minutes, or until reduced and thickened slightly. Set aside to cool.
When the cake is cooked, prick it all over with a skewer or a fork, then carefully pour over the syrup. You may need to do this in batches allowing the cake to soak up the syrup in between. Leave to cool completely then serve with a dollop of crème fraîche or yoghurt.
Polenta is actually ground corn and works great in cakes as it's naturally sweet and, like the ground almonds, is made for soaking stuff up. In terms of the flavour, I have gone for the gorgeous combination of orange and cardamom. If you've never tried them together before, prepare to have your mind blown! I've also added a couple of splashes of booze here and there because that's how I like my cakes but feel free to skip that if it's not your thing...
Orange Polenta Cake with Cardamom Syrup (Gluten Free)
200g sugar
3 large free-range eggs
1 teaspoon vanilla essence
100g ground almonds
200g polenta
1 tsp baking powder
4 oranges, zest only
1 tsp orange liqueur (optional)
1 tsp almond liqueur (optional)
1 tsp vanilla extract
pinch salt
For the syrup:
5-7 cardamom pods
250ml orange juice, squeezed 3-4 oranges
30ml almond liqueur (or water)
125g golden caster sugar
Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin and line the bottom with greaseproof paper. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, and continue to whisk until nice and airy.
In a small bowl, combine the ground almonds, polenta and baking powder, then stir this into the cake mix together with the orange zest, liqueurs (if using), vanilla and a pinch of salt. Pour the mixture into the prepared tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
Meanwhile, to make the syrup, crush the cardamom pods in a pestle and mortar or using a rolling pin and then discard the skins. Put into a small saucepan with all of the other ingredients. Simmer over a medium-low heat for about 15 minutes, or until reduced and thickened slightly. Set aside to cool.
When the cake is cooked, prick it all over with a skewer or a fork, then carefully pour over the syrup. You may need to do this in batches allowing the cake to soak up the syrup in between. Leave to cool completely then serve with a dollop of crème fraîche or yoghurt.
Looks Yummy. Cardamom is always superb. It will add extra taste and flavor.
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