Orange Polenta Cake
The No-flour Cake
This fruity no-flour cake is great for anyone who has a wheat intolerance, and is such a tasty treat for teatime. The colour of this polenta cake is a beautiful orange colour and the zing of the juicy orange and lemon glaze goes so well with the Monin Amaretto Syrup.
I usually make it without the white icing design around the cake, but my daughter’s wanted it looking a bit more ‘pretty’ and festive so I added some lemon icing. The icing looks very rustic (i’m no professional baker!) and I like the fact it runs down the sides a little.
- 2 – 3 Oranges
- 6 medium eggs
- 240 g golden caster sugar
- 100 g polenta
- 100 g ground almonds
- 1 teaspoon baking powder
- Juice of 1 orange
- Juice of 1 lemon
- 3 tablespoons Monin Amaretto syryp
- 3 tablespoons sugar
For The Lemon Icing
- 400 g sieved icing sugar
- Juice of 1 lemon
- Firstly, wash the oranges and place them into a saucepan, cover with water and bring it to the boil. Simmer gently for 1 – 1.5 hours then remove and allow them to cool.
- Once they have cooled cut the oranges into quarters and place them into a food processor and blitz, do so until they are chopped but not so much so that it is a paste.
- You may need to just pulse the machine until you get the right texture.
- Preheat your oven to 170 C / Gas Mark 3.
- Grease and line a baking tin with baking paper.
- Whisk the eggs and sugar until light and fold the polenta, baking powder, chopped oranges and ground almonds into the mixture, mix gently until combined.
- Pour the mixture into your tin, it will be quite liquid so take care when transferring it into the baking tin.
- Bake for about 1 hour and then test to see if it is ready, test with a skewer and if it comes out cleanly it is ready.
- Mix the orange juice, lemon juice, Monin Amaretto syrup and sugar and as soon as you take the cake out of the oven pour onto the cake and allow the cake to cool completely in the baking tin.
- To make the lemon icing to go on the top of the cake, mix together the sieved icing sugar with the lemon juice and transfer to a piping bag, pipe onto the cake.
- I added some Christmas designs I made with sheets of plain white icing with gold leaf and some silver shimmer dust, and some cranberries, and I finished it off with a sprinkling of edible glitter.
What has made my decoration of my cakes a lot easier (I know it’s not perfect, but I am getting better at decorating my bakes!) is the introduction of the products from The Little Venice Cake Company. On this cake I used the Professional Modelling Kit which made the icing designs on top of the cake so much easier to make and transfer. I also used the Piping Nozzle Tip & Cleaning Set to pipe the lemon icing, which is just perfect for precision and a clean professional finish.
I also used the Square Clear Work Board to cut out and colour my icing designs, you can just make it out in the photo above with the logo (Little Venice Cake Company) in the centre, this board made my job so much easier for modelling and transferring the icing shapes to the cake. For the final flourish the Superfine Icing Duster does the job just beautifully, so much easier than getting the workspace messy with icing sugar using a sieve!
I love the tangy taste of this cake and it doesn’t ever last past two days as we all have some, off the slices go in lunchboxes at school and at work, and being free of flour it is perfect for serving up when a guest has a wheat intolerance.
The golden colour of this cake is so sunny in the winter days and adding the Monin Amaretto syrup gives the cake a delicious dimension.