Gluten free orange blossom and almond polenta cake
- Preparation and cooking time
- Prep:
- Cook:
- Makes 1 cake
Ingredients
For the cake
- 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
To decorate
- 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.
