This delicious orange blossom and almond polenta cake is easy to make, and gluten free! Here's everything you'll need...
Gluten free orange blossom and almond polenta cake
Perfect for a summer party
Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Makes 1 cake
Published: May 25, 2022 at 10:43 am
Ingredients
- 150g Butter plus extra to grease
- 150g Caster sugar
- 4 Large eggs beaten
- 100g Greek-style yogurt
- 2tsp Orange blossom water
- 200g Ground almonds
- 200g Instant polenta
- Pinch of salt
- 2tsp Baking powder
- 1tsp Orange blossom water
- 3tbsp Caster sugar
- Fine shreds of orange zest
- A few toasted flaked almonds
Method
Step 1
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 20cm-diameter, deep, loose-based cake tin with a little butter. Or, if using a regular cake tin, line with baking paper.
Step 2
Beat the butter and caster sugar together in a large mixing bowl until light in texture, then gradually beat in the eggs. Stir in the Greek-style yogurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.
Step 3
Transfer to the cake tin and level the surface. Bake on the middle shelf of the oven for 55 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
Step 4
To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.
Recipe and image courtesy of Lakeland. For more baking inspiration, visit blog.lakeland.co.uk
