CornflourDessertsFlourOrange

Orange Polenta Cake

Polenta is usually cooked and served with savoury dishes but it can be used to give a wonderful crunch to sweet recipes such as biscuits or – in this instance – a cake. Made from cornflour Polenta is a delicious Gluten Free alternative to wheat flour.

Prep Time: 15 mins
Cooking Time: 40-45 mins
8 people

Used in this recipe

Ingredients

120ml Filippo Berio Mild & Light Olive Oil
250g caster sugar
3 large free-range eggs
150g fine polenta
150g ground almonds
2 teaspoons baking powder
Zest and juice of 2 oranges (reserving some juice for the glaze)

Syrup

100ml orange juice
100g sugar

Method

Preheat the oven to 180ºC/350ºF/Gas mark 4.
Combine the Olive Oil and sugar together.
Add the eggs one at a time and mix thoroughly.
Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off the amounts for the glaze and icing.
Line the base and sides of a 27cm cake tin with baking parchment. Transfer the mixture to the tin, spread evenly and cook for about 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 minutes and then remove from the heat and allow to cool.
Drizzle the orange glaze over the top. Serve with ice-cream, crème fraîche or mascarpone.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.