This is one of my favourite creations. Really moist (love/hate that word) and FULL of flavours that just go on and on. Smells amazing too. It's gluten and dairy free and uses coconut sugar so has caramel-ly depth to it. I used eggs from a friend's chickens and most of the ingredients are from local independent shops - except the oranges which I had to get from a supermarket.
I originally made this as a lemon and coconut cake with postachios on top for mummy but works so well as an orange version too. I used light olive oil and a splash of almond milk as the fat content. The combination of polenta, ground almonds and desiccated coconut make a delectable texture and flavour. I recently made this cake for a parent at school and I believe it went down very well at her birthday lunch.... Happy Birthday!
You will need:
9inch spring form cake tin
Oven at 180 degrees c
Scales
Electric hand whisk
2 large bowls.
For the cake:
150ml light olive oil
200g coconut sugar
120g dry fine polenta
80g desiccated coconut
100g ground almonds
1 1/2 tsp baking powder
3 large eggs
Zest of 1 1/2 large oranges
For the syrup:
1 1/2 oranges - juice of
100g coconut sugar
To decorate:
Toasted flakes almonds
Toasted nuts
Extra desiccated coconut
Any fruit or berries
Prepare your tin by greasing with a little olive oil and line the bottom with baking parchment. Heat your oven
Mix together the oil and sugar. In a separate bowl mix the polenta, almonds, baking powder and coconut.
Add 1 egg and a third of the dry mix to the sugar and oil, mixing well each time. Add your zest and a splash of almond milk. Mix again.
Spoon into your tine and bake for 25-35 minutes until the sides are just coming away from the tin and it is springy to the touch.
Make your syrup by melting the sugar and juice together over a medium heat until the sugar has dissolved.
Leave to cool a little before pricking holes all over and pouring your syup over the top. Leave to cool completely in the tin, preferably over night.
Carefully remove from the tin and transfer to your chosen plate. Decorate as you wish with flaked almonds, other nuts, seeds, coconut or berries.
Enjoy with a glass of champagne!
