Orange & Pecan Polenta Cake

Gluten free – 10 servings

This gluten free cake is absolutely delicious and packed with nutrients including vitamins A, C, and E, calcium, potassium, magnesium, zinc, B vitamins and fiber. It will be good for up to 3 days.

Ingredients

  • 200g unsalted butter at room temperature
  • 125g coconut sugar
  • 3 large free-range eggs
  • 200g ground pecans (or almonds)
  • 100g coarse polenta
  • Orange zest from 2 oranges + fresh juice from 3 oranges (sweet varieties best)
  • 1 tsp natural baking powder

Directions

  1. Preheat the oven to 160°C
  2. Grease and line a cake pan (approx. 20cm) with baking paper (I use If You Care Parchment Baking Paper)
  3. In a large bowl, beat the butter and coconut sugar until light and creamy. If it looks grainy that’s ok as the sugar will dissolve when it’s baking. One by one, beat in the eggs
  4. In a separate bowl, mix the ground pecans, polenta, orange zest and baking powder, then stir dry ingredients into the cake mix
  5. Pour the mixture into the cake tin and bake for 40-50 minutes, or until it is light brown and the cake is coming away slightly from the sides of the pan
  6. Remove it from the oven and allow it to cool for around 10 minutes
  7. Once cooled, turn the cake out onto a plate, but be careful as you remove it as the cake is quite delicate
  8. Prick the cake all over with a skewer and slowly pour the freshly squeezed orange juice over it. Make sure to use sweet oranges for the juice
  9. You can serve the cake with a dollop of unsweetened yoghurt, fresh cream or cream fraiche

Enjoy xx

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