This recipe originally started out as an experiment in making a Lemon Polenta Cake à la
. However like many of my culinary escapades, it quickly morphed into something different due to the surplus/availability of items in my store cupboard!
I'm always of the opinion that it's much better to adapt things and use up what you have, rather than go out and buy exotic ingredients which are used once, then relegated to some dingy kitchen back cupboard.
So after a quick stock check yesterday, I discovered I had a few things that could do with being used pronto - mainly a whole load of very ripe oranges! After some more rifling around in the cupboard, I came up with ground peanut flour and ground rice. The case for baking a cake was growing (though I hardly need to actually make a case for cake in this house.)
I decided that it might be worth trying to substitute polenta for the ground rice, as both are essentially ground starches. I was very happy with the result, which is very similar to an italian polenta cake - dense, moist and devilishly sweet.
This is the cake for you if:
- You want something squidgy and moist
- You are looking for a GF treat
- You have a lactose intolerance
- You want to eliminate processed sugar (the icing sugar stage can be forgone.)
I hope you enjoy!
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- 80ml Rapeseed Oil
- 80g Honey
- 2 tbsp Agave Nectar
- 2 Large Free Range Eggs, beaten
- 50g Ground Almonds
- 100g Ground Rice
- 1 tsp Baking Powder
- Zest of 2 Large Oranges
- Juice of 1 Large Orange
For the Orange Drizzle
- 2 tbsp Honey
- Juice of 1 Large Orange
- Icing Sugar to Dust
1. Grease and line an 8" loose bottomed cake tin and preheat the oven to 180C
2. In a large bowl, whisk together the oil, honey and agave nectar
3. Add to this the ground almonds, ground rice, orange zest and baking powder - beat with a wooden spoon until a thick paste forms.
4. Add the orange juice to this paste and slowly beat with the spoon until it becomes loosened
5. Slowly begin to add the beaten eggs, just a little at a time, you can use a whisk or spoon to work everything together until smooth.
6. Pour this mixture into the cake tin, it will be quite runny! Bake for 20-25 minutes until golden and springy, cool on a wire rack.
7. Once the cake has cooled, slowly heat the honey in a small saucepan until very liquid, add to this the orange juice, mix well and take off the heat.
8. With a toothpick, make lots of tiny pricks, 2cm deep, in the surface of the cooled cake. Pour over the orange drizzle and let it seep into the cake.
9. Finally dust with icing sugar and serve!
- Instead of the honey and agave, you can substitute them for 100g caster sugar
- Feel free to use lemon instead of orange, though you will need the zest of 3 lemons!
- I actually used peanut flour instead of ground almonds and it worked a treat