Moroccan Orange Polenta Cake

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

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.

Caption of Orange Polenta Cake. Image by Edward Daniel (c).
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large oranges (yielding around 90g of flesh)
  • 200g ground almonds
  • 150g polenta
  • 100g raw unrefined sugar
  • 6 cardamom pods
  • 1tsp baking soda
  • Pinch of salt
  • 100ml olive oil
  • 25g coconut oil
  • 110ml water (if the oranges don’t yield 90g flesh then top with water – see below)
  • 2tsp orange blossom water

Instructions

  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 – this means removing all of the peel, seeds and pith. 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 200g. 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 oils. Give another quick combine.
  7. Combine the wet ingredients to the dry.
  8. Dish into the cake tin. I suggest this be a loose base cake tin.
  9. 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.
  10. Remove from heat and set to one side until cool.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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4 comments

Steve 26 March 2021 - 15:27

Hi. What size cake tin does it need to be? And do you mean one with a removal base?

Reply
Edward Daniel 28 March 2021 - 11:28

Thanks, Steve for getting in touch. Yes, suggest 9-inch cake tin with a removal. Hope you enjoy the cake….

Edward

Reply
Diana 22 May 2021 - 06:54

Is 90gm of orange flesh correct. I boiled 3 small oranges and the flesh of 1 weighed over 90gm?

Reply
Edward Daniel 22 May 2021 - 12:22

Hi Diana. You want to aim for 160g of liquid – this will be a combination of orange and topped with water so that you get 160g. The 90g was just a guide to how much orange juice you might get after boiling the oranges and removing any unwanted pith.
I hope that helps.
Let me know if that answers your question?
Much love.
Edward

Reply

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