ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14
The oil provides the richness, while the polenta provides the texture and the oranges give it a fragrant sweetness. A super, very pretty cake. This is gluten and dairy-free.
INGREDIENTS METHOD

Serves 10

 

5 large oranges or 7 small oranges, ideally blood oranges

300g/10½ oz sugar

250g/9 oz fine-ground polenta or cornmeal

200g/7 oz ground almonds

1½ tsp gluten-free baking powder

A pinch of salt

4 eggs, beaten

225ml/8 fl oz extra-virgin olive oil

 

Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.

 

Preheat the oven to 170C/325F/ Gas 3. Grease and line a 23cm cake tin.

 

Scatter a tablespoon of the sugar over the bottom of the tin in an even layer. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.

 

Combine the dry ingredients in a large mixing bowl. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before inverting on to a plate and serving.

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ORANGE, POLENTA & OLIVE OIL CAKE. 22/02/14
The oil provides the richness, while the polenta provides the texture and the oranges give it a fragrant sweetness. A super, very pretty cake. This is gluten and dairy-free.
INGREDIENTS

Serves 10

 

5 large oranges or 7 small oranges, ideally blood oranges

300g/10½ oz sugar

250g/9 oz fine-ground polenta or cornmeal

200g/7 oz ground almonds

1½ tsp gluten-free baking powder

A pinch of salt

4 eggs, beaten

225ml/8 fl oz extra-virgin olive oil

 

METHOD

Place two of the oranges in a deep pan, cover with cold water and simmer for one hour until completely soft. Drain, then transfer to a food processor and blend to a purée.

 

Preheat the oven to 170C/325F/ Gas 3. Grease and line a 23cm cake tin.

 

Scatter a tablespoon of the sugar over the bottom of the tin in an even layer. Using a sharp knife, carefully remove the peel and pith from the remaining oranges, then slice into 1cm-thick rounds, discarding any seeds. Arrange the slices, overlapping, in concentric circles around the base of the cake tin and put aside for later.

 

Combine the dry ingredients in a large mixing bowl. Beat in the eggs, then pour in the oil and stir in the orange purée, making sure there are no lumps. Pour the batter over the oranges, then sit on a tray and place in the middle of the oven for 75-90 minutes, until a skewer comes out clean. Allow to cool in the tin before inverting on to a plate and serving.

YOU MAY ALSO LIKE
STRAWBERRY AND MOSCATO D'ASTI SORBET. 28/06/14
STRAWBERRY AND ELDERFLOWER TRIFLES. 28/06/14
GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD. 24/05/14
ELDERFLOWER JELLY WITH MARINATED STRAWBERRIES. 24/05/14
BLACKBERRY AND HAZELNUT CRUMBLE TART. 20/09/13
PEACH MELBA. 13/09/13
RHUBARB AND CREME FRAICHE GALETTE. 10/05/14
CLASSIC STRAWBERRY TART. 28/06/14
STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14
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