Fill up your senses with this orange blossom cake recipe!
...and perfect for those that aren't a fan of overly sweet or iced bakes. Take a look at the recipe from Lakeland below and enjoy!
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Almond polenta & orange blossom cake
Gluten-free, aromatic, flourless and gorgeous! That's exactly what's on offer with this orange blossom cake. Absolutely perfect served up with a cuppa...
Image credit: Lakeland
Brought to you by Lakeland
Ingredients
For the cake:
- 150 g butter (plus extra to grease)
- 150 g caster sugar
- 4 large free-range eggs (beaten)
- 100 g Greek-style yoghurt
- 2 tsp Nielsen-Massey Orange Blossom Water
- 200 g ground almonds
- 200 g instant polenta
- a pinch of salt
- 2 tsp baking powder
To decorate:
- 1 tsp Nielsen-Massey Orange Blossom Water
- 3 tbsp caster sugar
- fine shreds of orange zest
- a few toasted flaked almonds
Instructions
1
Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.
2
Beat the butter and caster sugar together in a large mixing bowl until light in texture, then gradually beat in the eggs. Stir in the Greek-style yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.
3
Transfer to the cake tin and level the surface. Bake on the middle shelf of the oven for 55 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
4
To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.
Last updated one year ago
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