14/06/2024

Orange, Almond and Polenta Cake

By: Amy Hope

Ingredients

  • the cake
    • 2 organic oranges
    • 6 organic eggs
    • 200g Infinity Foods ground almonds
    • 100g polenta grain
    • 250g Infinity Foods coconut palm sugar
    • 1 teaspoon of baking powder Gluten Free Doves Farm
  • the drizzle glaze
    • 2 Organic oranges juiced
    • 2 cardamon pods
    • 125g Infinity Foods coconut palm sugar
    • dash of water
    • 250g of Infinity Foods flaked almonds
  • 2 hours
  • Not too hard
  • 1 large cake

This delicious gluten-free cake is also fat-free as no butter or oil is used  – except for greasing the tin! It’s a moist delightful cake great for any occasion that keeps well in an airtight tin for a week. But it’s still cake so don’t eat too much  😉

I used to make a very similar cake decades ago at the Infinity Foods Cafe. However, I have experimented using coconut palm sugar which has more caramel notes adding a new depth of flavour to my recipe.

Make sure you have a gluten-free baking powder for this if catering for gluten-free or celiac intolerance. We used Dove Farm as its GF.

The rise is from the six eggs that are separated and whites whisked to stiff peaks. These are then folded into the other mixture. The organic oranges are boiled for 1-2 hours and you can do this the night before to make it faster to make… as the baking time is an hour.

If you have a tin with a removable base use it for this recipe.

This isn’t a quick cake to make but it’s well worth the time spent on it – enjoy!

 

Method:

This bit can be done the night before.

Wash oranges and take off any bits like the stalks.

  1. Boil x 2 whole oranges in a pan of water for 1 to 2 hours
  2. Leave to cool.
  3. Line a medium cake tin with greaseproof paper – we used the “If You Care” range as high eco credentials.
  4. Heat the oven to 180 degrees centigrade making sure there’s plenty of room above the middle shelf for the cake.
  5. Separate 6 eggs  – add whites to a large bowl and yolks to another smaller bowl.
  6. Cut the boiled oranges into bits so you can take out any pips from the inside. 
  7. Blend the oranges.
  8. Add the egg yolks, ground almonds, polenta, sugar and baking powder. Blend.
  9. Now whisk the egg whites until stiff
  10. Fold in the blended mixture to the whites carefully but thoroughly.
  11. Gently spoon the mixture into the cake tin and bake for an hour.
    Or until a skewer comes out clean.
  12. Remove from oven to cool on a wire rack – turn out gently from tin to cool further.

To make the glaze.

  1. Toast flaked almonds in a frying pan on your hob until nicely toasted.
  2. Put the Juice of two more oranges and coconut palm sugar into a pan with two cardamom pods and a dash of water – simmer for 25 minutes or until reduced.
  3. Prick the cake with a skewer, pour over the glaze and then add the toasted almonds.

EAT.



Share article