Moroccan Orange Polenta Cake
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
- 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
- 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.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin with olive oil and set to one side.
- 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.
- 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.
- Add in the blossom water and the oil. Give another quick combine.
- Dish into the cake tin.
- 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.
- Remove from heat and set to one side until cool.