Orange & Polenta Cake

 

Total Time50 minsPrep Time15 minsCook Time35 minsDifficultyBeginnerYields1 Serving

 
Ingredients (1 loaf)

 90 g polenta (corn flour)
 130 g all purpose flour*
 150 g sugar
 150 g seed oil
 zest of 1 orange (or 2 if you want a stronger flavour)
 200 ml freshly pressed orange juice (juice of 2 + 1/2 big oranges)
 1 tsp vanilla extract
 3 eggs
 1 tsp baking powder
Orange Syrup
 80 g sugar
 120 ml freshly pressed orange juice (juice of 1+ 1/2 big oranges)
 juice of 1/2 lemon

 * For a gluten-free option you can substitute the wheat flour with ground almonds or additional corn flour

Instructions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the eggs, sugar and orange zest.

3

Slowly add the oil and the vanilla extract.

4

Add the wheat flour, the polenta, the baking soda and mix until combined.

5

Slowly add the orange juice (2+1/2 oranges) and mix until combined.

6

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

7

Remove the tin from the oven, leave it to cool down for 10 minutes, then turn it out onto a plate.

8

To make the syrup, put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved. Set aside to cool.

9

Prick the cake all over with a toothpick then drizzle the syrup over so that it soaks into the cake.

Ingredients

 90 g polenta (corn flour)
 130 g all purpose flour*
 150 g sugar
 150 g seed oil
 zest of 1 orange (or 2 if you want a stronger flavour)
 200 ml freshly pressed orange juice (juice of 2 + 1/2 big oranges)
 1 tsp vanilla extract
 3 eggs
 1 tsp baking powder
Orange Syrup
 80 g sugar
 120 ml freshly pressed orange juice (juice of 1+ 1/2 big oranges)
 juice of 1/2 lemon

Directions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the eggs, sugar and orange zest.

3

Slowly add the oil and the vanilla extract.

4

Add the wheat flour, the polenta, the baking soda and mix until combined.

5

Slowly add the orange juice (2+1/2 oranges) and mix until combined.

6

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

7

Remove the tin from the oven, leave it to cool down for 10 minutes, then turn it out onto a plate.

8

To make the syrup, put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved. Set aside to cool.

9

Prick the cake all over with a toothpick then drizzle the syrup over so that it soaks into the cake.

Orange & Polenta Cake

Leave a Reply

Your email address will not be published. Required fields are marked *