RecipesGluten-free orange polenta cake
The polenta and ground almonds give this zingy treat a moist texture
The polenta and ground almonds give this zingy treat a moist texture
By Asda Good Living,4th March 2020
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 1 Hour
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Serves: 16
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Price: 49p per serving
Nutritional Information
Each 90g serving contains
of your reference intake.
Typical energy values per 100g:
1402kj/335kcal
Ingredients
200g unsalted butter, plus extra for greasing
200g caster sugar
150g Tropical Sun Fin e Cornmeal Polenta
150g ground almonds
1tsp Dr. Oetker Baking Powder (gluten-free )
3 large eggs, beaten
3 oranges, 2 zested, peeled and thinly sliced, 1 juiced
125g icing sugar
30g pistachios, chopped
Fresh raspberries, to serve
Whipped cream, to serve
Method
1Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23cm spring-form cake tin.
2In a large bowl, beat the butter and caster sugar until pale and fluffy. In a separate bowl, mix together the polenta, ground almonds and baking powder.
3Stir a little of the dry polenta mixture into the butter, then add some of the eggs. Repeat, alternating the dry mixture and the eggs, until it’s all combined.
4Stir most of the orange zest through the mixture and spoon into the tin. Smooth the top.
5Bake for 40-45 mins, until the edges start to shrink away from the sides of the tin. The centre may still be a little soft. Set aside to cool slightly in the tin.
6In a small pan, bring the orange juice and icing sugar to a simmer, then take off the heat.
7Prick holes in the top of the cake with a skewer and spoon over some of the orange syrup. When the cake is fully cool, remove from the tin.
8Top with the sliced oranges and the remaining syrup. Sprinkle with the pistachios and remaining orange zest. Serve with the raspberries and whipped cream on the side.