Blood Orange Polenta Cake [vegan]

Name: Blood Orange Polenta Cake [vegan]
Prep time: 40 min
Total time: 40 min
Ingredients: 225g dairy free butter [8 oz]; 275g caster sugar [9.7 oz]; 225g ground almonds [8 oz / US 2 cups]; 125g polenta [4.4 oz / US 3/4 cup]; 1 tsp ground ginger; 2 tsp baking powder; 2 Tbsp arrowroot powder; 2 chia eggs (2 Tbsp ground chia seeds + 6 Tbsp of water); 2 blood oranges; 1/2 tsp salt

Published on February 24, 2015 | In Italian | By theflexitarian |

0 Comments

- Prep Time
- 40 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

Make the best of blood orange season with this delicious vegan gluten-free cake. So moorish!

If you like you polenta cake very gooey then you might prefer not to add the blood orange juice in the dough but to make a syrup instead. In this case, reduce the amount of sugar in the cake to 225g, make a syrup by mixing the blood orange juice with 125g of caster sugar. Once the cake is cooked, prick it all over and pour syrup on top while the cake is cooling.

If you do not have blood oranges, feel free to replace with regular oranges.

Dairy-Free, Egg-Free, Gluten-Free, Soya-Free, Vegan

Email
Save

Ingredients

225g dairy free butter [8 oz]
275g caster sugar [9.7 oz]
225g ground almonds [8 oz / US 2 cups]
125g polenta [4.4 oz / US 3/4 cup]
1 tsp ground ginger
2 tsp baking powder
2 Tbsp arrowroot powder
2 chia eggs (2 Tbsp ground chia seeds + 6 Tbsp of water)
2 blood oranges
1/2 tsp salt

Instructions

Prepare chia eggs by mixing ground chia seeds and water in a bowl. Set aside for 10 mins or so.
Pre-heat the oven to 180C/350F/Gas 4.
Grease 1 x 23cm / 9 inch non-stick spring form cake pan with dairy free butter. Line bottom of cake pan with greaseproof paper.
Mix butter and sugar together in a food processor until well blended and whipped.
In a separate bowl prepare the dry ingredients by mixing together ground almonds, polenta, salt, ginger, baking powder and arrowroot powder.
Grate blood oranges' zest on a plate and juice them in a separate bowl.
Beat half of the chia eggs in the butter mixture, follow by half of the dry ingredients. Repeat with the remainder chia eggs and dry ingredients.
Add blood orange juice and zest.
Put the food processor on its highest speed and beat vigorously for 3 minutes until the mixture is light and fluffy.
Pour the mixture into the prepared tin and even out so that to have a flat surface.
Bake for 30-40 mins. Cake is ready when a cake tester comes out clean.
Leave to cool in its tin.