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Orange Polenta Cake

This is a delicious gluten free citrus cake perfect warm or cold with a spoonful of yogurt. The addition of ground almonds boosts the protein content which can help stabilise blood sugar levels. Adding baobab powder gives the cake a fabulous zingy flavour. You can store this cake wrapped in the fridge for a week or freeze for up to 3 months

Orange Polenta Cake

Overview

Difficulty – Moderate

Time – 15 minutes preparation, 40 minutes cooking

Makes 1 loaf cake, serves 12

What’s good about it?

Baobab is a fabulous superfood to add to cakes, cookies and bars. Packed with antioxidants particularly vitamin C it is perfect for boosting immune health. Rich in soluble fibre too it can be helpful for digestive health and tackling constipation.

Did You Know?

You could switch the orange for lemon in this recipe for a lemon polenta cake instead.

Ingredients

Cake

200 g butter or coconut oil

100g xylitol

1tbsp vanilla extract

2tbsp baobab powder

3 large eggs

zest of 1 orange

1tbsp orange juice

200g ground almonds

100g fine polenta

1 tsp baking powder

 

Orange Syrup

Juice of 2 oranges

2tbsp xylitol

 

Instructions

  1. Preheat the oven to 160C/Gas 3. Grease and line a 20cm / 8 inch spring form cake tin with parchment paper.
  2. Place the butter or coconut oil in a food processor with the xylitol and beat until light and creamy.
  3. Gradually beat in the eggs and vanilla extract, orange juice and zest. Slowly add the remaining ingredients and combine.
  4. Spoon the batter into the cake tin. Bake for 40-50 minutes until the cake is golden and when a skewer is inserted into the centre it comes out clean.
  5. Leave the cake to cool in the tin for 10 minutes then turn out
  6. To make the syrup, place the juice and xylitol in a small saucepan and simmer gently to dissolve the xylitol, about 3 minutes.
  7. Prick the cake all over with a skewer, then pour over the syrup.
  8. Cut to serve and accompany with yogurt if wished

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