ollowing on from chapter 1 – “Hoisin, Soy and Ginger Meatballs” (previous post) you’ll know that a heavy weekend of exercise required some calorie replacement. Cue dessert. I’m not a big cake eater but any cake that’s doused in syrup is one that I can get on board with.
I’ve made a few drizzle cakes and polenta loaves in the past but the use of whole oranges in this recipe really makes a difference and bumps this one up the leader board! It doesn’t require a huge amount more effort but means this cake is moist and packed with orange flavour. It also make an excellent dessert unlike a Victoria sponge style cake as you can serve it warm with a scoop of creamy vanilla ice cream.
nintentionally this recipe is also dairy and gluten free! Which I think leads smoothly onto the news that I have now officially left the wine industry which has served me well for the past 4 years in London! But I’m more than excited to be entering a fresher, more creative and healthier career with Deliciously Ella. So next week starts the second chapter of my London life. Who knows what it has to hold and what recipes these blog posts might contain in the near future.
Adapated from a recipe by ‘John Torode’
- 2 large oranges
- 2 lemons
- 200g ground almonds
- 4 eggs
- 170g caster sugar
- 150g polenta
- 80ml olive oil
- 10g baking powder
- 3 oranges, juice (150ml juice)
- 75g caster sugar
- Preheat the oven to 180°C and line a 23cm cake tin (springform recommended or loose bottomed)
- Place 1 orange and 1 lemon in a saucepan of water so they are completely submerged and bring to the boil. Simmer for 30 minutes.
- After 30 minutes, remove the fruit from the pan and cut in half. Remove any unwanted seeds.
- Place in the bowl of a food processor and add the juice only of the other orange and lemon. Blend into a thick smooth paste.
- Beat the eggs with a pinch of salt until foaming. Add the sugar and beat again.
- Next add the orange paste, almonds, oil and combine well.
- Add the polenta to the baking powder then fold these dry ingredients into the wet.
- Pour into your lined baking tin and bake for about 50 minutes.
- While cooking, make the syrup. Heat the sugar and juice on a medium heat until beginning to bubble and turn glossy. Keep warm.
- When the cake is ready pour over the syrup liberally whilst still in the tin. I like to pierce the whole cake with a cocktail stick (especially at the edges and middle) to allow the syrup to seep into the cake better. This prevents it running off the top and collecting round the edges.
- Once the syrup has soaked in thoroughly, remove from the tin and turn out onto a serving plate
Serve warm with ice cream or at room temperature. The cake will keep well for about a week if stored well and become more moist!