Moroccan Orange Polenta Cake

by Edward Daniel
Caption of Orange Polenta Cake. Image by Edward Daniel (c).

Moroccan Orange Polenta Cake
Prep time
Cook time
Total time
Moroccan Orange and Polenta Cake is another one of my gluten-free cakes. This uses ground almonds and polenta as its base but what really tops it off is the combination of cardamoms and orange blossom water. I love cardamoms in my desserts because they bring a subtle richness and this Moroccan Orange and Polenta Cake is no exception.
Cuisine: Vegan, glutenfree, gf
Serves: 8
  • 2 large oranges (yielding around 90g of flesh)
  • 200g ground almonds
  • 100g polenta
  • 75g raw unrefined cane sugar
  • 6 cardamom pods
  • 1tsp baking soda
  • Pinch of salt
  • 100ml olive oil
  • 70ml water (if the oranges don’t yield 90g flesh then top with water – see below)
  • 2tsp orange blossom water
  1. Place the orange in a sauce pan full of water so that the oranges are submerged. Bring to the boil and, boil for about 30 minutes. Once cool, remove the skin. Set to one side.
  2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Line a cake tin with olive oil and set to one side.
  4. In a food processor, grind the polenta, sugar, cardamom seeds. Place in a large mixing bowl with the baking soda and salt. Set to one side.
  5. Weigh the orange – top with water so that the total weight comes to 160g. Place the orange and water in a food processor. Add these ingredients to the dry. Give only a quick combination.
  6. Add in the blossom water and the oil. Give another quick combine.
  7. Dish into the cake tin.
  8. Bake in the oven for about 1 hour. Cover with foil for the first 50 minutes and leave uncovered for the last 10 minutes. The crust will turn into a light golden colour and a skewer should be able to run through.
  9. Remove from heat and set to one side until cool.



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