Almond & Orange Polenta Cake
Photo via Pexels
This cake has the sort of crumb that makes you want a second slice before the first is finished. Ground almonds keep it moist, polenta adds a gentle nubbly texture, and the orange gives it a bright, marmalade-like edge. It is a handy one to bake when you need something easy to cut and pass around the table.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for ground almonds - we add the cheapest by default.
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Local shop120g fine polenta
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Local shop2 oranges, zested and juiced
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Local shop3 eggs
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Local shop2 tsp baking powder
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Local shop1 pinch salt
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 8 · about 60 minutes from start to finish.
Heat the oven to 200C / 180C fan. Grease and line a 20cm round cake tin.
In a large bowl, whisk the eggs, maple syrup, olive oil, orange zest and half the orange juice until smooth.
Add the ground almonds, polenta, baking powder and salt, then fold together until you have a soft batter.
Spoon into the tin and level the top.
Bake for 35-40 minutes until golden and a skewer pushed into the centre comes out clean.
Leave in the tin for 10 minutes, then turn out on to a rack.
Brush the cake with the remaining orange juice while still warm, then cool before slicing.
Nutrition
Estimated per serving
Cook's tip
The cake keeps well for two days in an airtight tin, and the orange flavour softens and deepens as it sits.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.