Orange and rosemary polenta cake
- Portion size: Serves 8
- Takes 1½ hours to make, 1 hour to bake, plus cooling
- Difficulty: easy
Discover our orange and rosemary polenta cake: this moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.
Try our showstopper lemon polenta cake with mascarpone and lemon curd for a special occasion.
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Ingredients
- Butter, for greasing
- 2 large oranges
- 6 free-range eggs
- 150g polenta
- 150g ground almonds
- 250g golden caster sugar
- 1 tsp finely chopped fresh rosemary leaves
- 1 tsp demerara sugar
For the orange drizzle
- 100g caster sugar
- 3 tbsp orange liqueur, such as Grand Marnier, Cointreau or Triple Sec
- 1 tsp finely chopped fresh rosemary leaves
- Grated or shredded zest of 1 orange
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Method
- Grease and base-line a 23cm springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
- Preheat the oven to 180°C/fan160°C/ gas 4. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
- Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
- For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it colour. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
- Cool the cake in the tin, then turn out and drizzle with the syrup.
Nutrition
- 461kcals Calories
- 16.7g (2.5g saturated) Fat
- 11.8g Protein
- 66.3g (49.5g sugar) Carbs
- 0.2g Salt
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Reviews
Didn’t have polenta in so tried it with semolina. Ok no longer gluten free but still treated great. Lovely still a little warm with some cream
I love this recipe because it’s perfect for my coeliac wife . . . and easy to cook!
So easy to make, with mainly store cupboard ingredients, it so delicious, and who would know it is gluten free – no-one has guessed so far!
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