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...

Brought to you by Lakeland

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!

 

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.

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