Gluten-Free Orange and Polenta Cake
Citrussy and oh-so-moist, this orange and polenta cake is adapted from Jamie Oliver's famous recipe. Forged from a collaboration between Alara and Pip Organic, this is the perfect back to school tea-time treat for Organic September.
- 200g unsalted butter
- 200g coconut sugar
- 3 large free-range eggs
- 1tsp vanilla essence
- 200g Alara gluten-free Scottish oats
- 100g coarse polenta
- 2 oranges
- 1 tsp orange blossom water
- 1 tsp gluten-free baking powder
For the orange drizzle:
- 300ml Pip Organic Cold Pressed Orange Juice
- 1tsp orange blossom water
- 100g coconut sugar
Preheat the oven to 160°C. Grease and line a 20cm springform tin.
Beat the butter and sugar in a large bow until light and creamy. beat in the eggs, one by one, then stir in the vanilla essence.
In a small bowl, combine the ground Alara Scottish oats, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
Pour the mixture into the tine and bake for 60 minutes,, or until the surface is light brown and the cake is coming away from the tin.
Leave to cool for 10 minutes , then ever so carefully turn the cake out onto the plate.
To make the drizzle put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Allow to cool.
Prick the cake all over with a fork, then brush generously with the drizzle. Delicious served with a dollop of yoghurt and extra drizzle. Voila!