Name: Orange, lemon and lime polenta cake
Total time: 3000 s
Yield: 8
Ingredients: 2 orange; 2 lemon; 2 lime; 1 teaspoon vanilla essence; 180 gram ground almonds; 4 egg; 180 gram caster sugar; 80 millilitre olive oil; 150 gram polenta; 10 gram gluten-free baking powder; 1 pinch salt; 1 handful flaked almonds; 1 orange; 1 lemon; 1 lime; 75 gram caster sugar

Step 1

Pre-heat the oven to 180°C/160°C fan/gas mark 4. Grease a 23cm cake tin with olive oil and line with greaseproof paper.

Step 2

Zest and juice the orange (2) , lemon (2) and lime (2) .

Step 3

In a large mixing bowl, beat four egg (4) with a pinch of salt (1 pinch) . Once the eggs are foaming, add the caster sugar (180 g) and beat the mixture again. Add the olive oil (80 mL) , ground almonds (180 g) , vanilla essence (5 mL) and zest and juice of the oranges, lemon and lime and beat again.

Step 4

In another bowl, mix the polenta (150 g) and baking powder (10 g) together, before carefully folding the two mixtures together.

Step 5

Pour the cake mixture into your tin, sprinkle with flaked almonds (1 handful) and bake for around 50 minutes (or until a skewer poked into the cake comes out clean).

Step 6

While the cake is in the oven, make the syrup. Add the orange (1) , lemon (1) and lime (1) juice into a pan with the sugar (75 g) and gently heat until the syrup is looking shiny and glossy.

Step 7

Carefully remove the cake from the tin onto a plate, prick the cake with a skewer and pour over the syrup while the cake is still warm.

Step 8

Enjoy the cake by itself or with a dollop of vanilla ice cream, crème fraîche or yogurt.

Orange, lemon and lime polenta cake

RECIPE

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