For those who don’t like their cakes too sweet, but still love them full of flavour, then this one is definitely for you! As it contains corn meal/polenta instead of flour, it’s also gluten free (ensure you use gluten free baking powder in this instance). I glazed mine with an orange and Amaretto syrup.
This is an incredibly easy cake to make and can be prepared quickly and easily using a food processor. I have a Kenwood MultiPro Sense food processor which also has a weighing scale built in, so this really is an easy, one bowl wonder of a cake to make!
Ingredients:
2 large oranges
250g demerara sugar
200g ground almonds
100g fine ground corn meal / dried polenta
6 large eggs
2tsp baking powder (see note above re: gluten free)
2tsp ground ginger
1tsp ground cinnamon
Orange & Amaretto Syrup:
75g caster sugar
60ml water
1 large orange, juice and zest
30ml Amaretto
Method:
- Wash any wax coating off the oranges.
- Place the oranges into a large saucepan and cover with cold water.
- Bring to the boil, cover and reduce to a simmer.
- Simmer for 1 hour until the oranges have softened.
- Remove the oranges from the water and set aside to cool.
- Preheat the oven to 170°C.
- Grease and line a 23cm/9″ springform cake tin.
- Cut the oranges into ¼ and remove the pips.
- Place the oranges (skin, pith and pulp) into a food processor with the sugar and blitz into a smooth paste.
- Add the almonds, corn meal/polenta, eggs, baking powder, ginger and cinnamon.
- Blitz together until combined.
- Pour the cake batter into your prepared tin.
- Bake for 60 minutes, until cooked in the centre.
- Cool the cake in the tin.
- Remove the cake from the tin when cold and place it on to a plate.
- For the glaze, add the sugar and water into a saucepan and heat gently, bringing it to the boil without stirring until the sugar has dissolved and the syrup has turned a golden brown.
- Add the orange juice, orange zest and amaretto and stir to fully combine.
- Bring back to the boil and boil gently until the syrup has reduced and become thickened.
- Poke small holes in the top of the cake to allow the syrup to soak through.
- Pour the syrup over the cake evenly and gently, allowing it to soak in.
- Serve the cake warm or cold with some clotted cream, ice cream, or cream.
For my cornmeal, I used Gaya Foods Authentic Brazilian corn meal which I bought in my local Tesco
This recipe was neither sponsored, or endorsed by Kenwood, Gaya Foods or by Tesco.
