Orange Polenta Cake with Honey (Print Version)
# Ingredients:
→ Polenta Cake Base
01 -
3 large eggs
02 -
125 g honey
03 -
1 teaspoon vanilla extract
04 -
150 mL freshly squeezed orange juice (from 2 oranges)
05 -
100 g melted coconut oil
06 -
100 g almond flour
07 -
150 g polenta (cornmeal)
08 -
1 teaspoon gluten free baking powder
09 -
Pinch of salt
→ Orange and Lime Syrup
10 -
200 mL freshly squeezed orange juice (from 2 1/2 oranges)
11 -
50 mL freshly squeezed lime juice (from 1 lime)
12 -
65 g honey
# Instructions:
01 -
Preheat oven to 175°C. Line the base of a 18 cm (7 inch) springform cake tin at least 6 cm deep with baking paper.
02 -
In a large mixing bowl, whisk eggs, honey, and vanilla extract until well combined. Add orange juice and melted coconut oil, mixing until smooth. Incorporate almond flour, polenta, baking powder, and salt, stirring until a uniform batter forms.
03 -
Pour the batter into the prepared tin. Bake on the middle shelf for 30-35 minutes or until golden and a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool completely in the tin.
04 -
Heat orange juice, lime juice, and honey in a small saucepan over medium heat, stirring until the honey dissolves and the mixture is warmed through. Do not let it boil.
05 -
Using a toothpick, poke many holes in the cooled cake while still in the tin. Evenly pour the warm syrup over the surface, allowing it to be fully absorbed. Let the cake rest, covered, overnight to ensure complete infusion.
06 -
Remove the soaked cake from the tin and place on a serving plate. Slice and enjoy.
# Notes:
01 -
For best results, allow the syrup to soak in overnight for a moist, flavourful cake.