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I have done this cake over and over again and it´s always a success and so simple to make!
It was the first time I replaced the plain flour by polenta and used unrefined sugar instead of caster sugar. I knew T would be crazy and would want to have more than one slice so I tried to make it as healthier as possible.
The taste is still amazing, a crumbly texture with a blend of zesty flavour from the cooked and blended orange and the moisture of the almonds. I have also drizzled some reduced orange juice on top and I had mine with a spoon of Greek yogurt! Spot on!
- 2 large oranges (1 to cook and 1 to juice)
- 3 eggs
- 200 g of sugar (I used raw coconut sugar which is darker and gives a darker colour to the cake, but you can use caster sugar)
- 1 tsp baking powder
- 200 g ground almonds
- 50 g polenta
- 1 tsp vanilla bean paste or flavour
- Greek yogurt to serve (optional)
- Pre-heat the oven to 180ºC. Grease a 20 cm baking tin and line with non-stick baking paper.
- Wash one of the oranges, cut in quarters and in a sauce pan with water bring it to boil and then simmer for 30-40 min until the skin is soft. Drain it, cool and blend all the orange with the peel into a purée. You can use a hand blender or a food processor.
- In a bowl whisk the eggs and the sugar until paler and fluffy. If you are using a darker sugar than caster sugar this will have a more brown colour.
- Fold in the baking powder, almonds and the polenta. Add the orange purée and the vanilla.
- Pour the mixture into the prepared tin and cook for 30-40 min or until the cake is golden and the skewer inserted in the centre comes out clean. Remove from the oven and leave it to cool.
- Juice the other orange and in a sauce pan reduce the juice to half. Pour it on top of the cake. You can decorate with some orange zest and serve it with a spoon of Greek yogurt.
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