Orange polenta torte - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
serves 8
| 100 |
g |
low fat spread or butter |
| 225 |
g |
sugar |
| 225 |
g |
ground almonds |
| 1 |
tsp |
vanilla extract |
| 3 |
med. |
eggs, beaten |
| 225 |
g |
polenta grains |
| 2 |
med. |
oranges zest (finely grated) and juice |
| 1 |
tsp |
baking powder |
| 1 |
pinch |
salt |
|
|
Please note this recipe contains nuts
|
preheat oven: 190°C, 375°F, Gas 5
| 1. |
Line a 23cm (9") cake tin with baking parchment, we used a springform tin as the cake can be
delicate when warm.
|
| |
| 2. |
In a large bowl beat the butter until it is pale and creamy, add the sugar and then beat
until light and fluffy.
|
| |
| 3. |
Stir the ground almonds and vanilla into the mixture, beating to mix well. |
| |
| 4. |
Gradually add the eggs in small amounts, beating thoroughly between each addition. |
| |
| 5. |
Fold in the polenta, orange zest, orange juice, baking powder and salt. |
| |
| 6. |
Pour into the prepared cake tin and bake for 30-35 minutes. |
| |
This cake can be eaten slightly warm if desired, however it will be fairly fragile until it has
cooled and set. Serve with afternoon tea or with a generous helping of creme fraiche or cream
as a dessert.
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