This Orange Olive Oil Cake is a fantastic recipe to make when you are entertaining friends who are gluten intolerant. This cake has ground almonds and polenta instead of flour which not only makes it gluten free, but the nutty flavors and slight crunch from the polenta really elevates this olive oil orange cake to a new level.
Start making this orange olive oil cake recipe by preparing an orange puree. Make a gluten free cake batter using polenta and ground almonds. Add olive oil and orange puree and mix until you have a smooth batter. Bake the cake in the oven. As the cake cools, make an orange syrup to drizzle over the top. I love to serve this cake with a dollop of crème fraîche on top. Delish!
To make Orange Olive Oil Cake, you will need the following ingredients:
Place an orange in a large pan of boiling water. Cover the saucepan with a lid but leave a small gap so that steam can escape. Boil the orange gently for 30 minutes before removing from the water. Leave to cool slightly.
Cut the orange into quarters and remove any seeds. Transfer the quarters to a blender. Add the zest and juice of half a lemon and blend until you have a smooth purée.
Preheat the oven to 355 °F. Grease and line a 9-inch round baking pan with non-stick parchment paper.
Sift 200 grams of ground almonds, 120 grams of polenta, 1 tsp baking powder and ½ a teaspoon of salt into a large bowl and mix together.
Whisk together 3 large eggs and 225 grams of sugar in the bowl of a stand mixer for about 4 minutes until pale and very fluffy.
With the mixer still running, gradually add 225 milliliters of olive oil. Once the oil is incorporated, add the orange purée and continue whisking to combine fully.
Mix in the dry ingredients, continuing to whisk until you have a smooth batter.
Transfer the cake batter to the prepared cake pan. Bake in the oven for 55 minutes until a skewer inserted in the center of the cake comes out clean.
Remove the cake from the oven and leave to cool in its baking tin on a wire rack.
While the cake is cooling, mix 100 grams of golden caster sugar with the juice of ½ an orange and ½ a lemon, 6 cardamom pods and 30ml water in a pan. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Add 4 sprigs of rosemary and turn off the heat for at least 30 minutes to allow the mixture to infuse.
Remove the cake from the baking pan and poke holes in it with a skewer. Pour over the syrup and leave to seep in for about 5 minutes.
Serve slices of this cake with natural yogurt or crème fraîche.
This Orange Olive Oil Cake is moist and delicious! Try making this cake soon and remember to tag your baking posts with #CookMeRecipes if you do.
No tips or long comment just wanted to say i enjoyed this simple recipe.
One of my personal favorites when it comes to vegetarian desserts, can't get enough of it!
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