Wait a second, how is it already nearly Easter? I swear I was only just unwrapping my Christmas chocolates, yet now somehow we are nearly at the end of April…
I thought it was only right to share a recipe ready for Easter, and to your surprise, one that isn’t just chocolate everything. I figured there’s enough chocolate around this season (I’m aware I may have already lost some readers with that statement!), that instead I’m sharing a zesty, spring like, and hopefully pretty (instagram worthy of course) gluten free cake recipe. Hopefully April brings us brighter days, more sun, more flowers, and so here’s a cake to match it.
Zesty Orange Gluten and Dairy Free Polenta Cake
This Orange Polenta cake is so easy to make, effortlessly gluten and dairy free, and tastes bloody amazing. Oh and super moist, (sorry to those of you that cringe at that word, let’s just move on..) because let’s face it, there is nothing worse than a dry cake, says Paul Hollywood at least. A great healthy treat after lunch/dinner, or for breakfast if you’re feeling fancy, and pretty enough for a dinner party or gathering, if you can nail that effortless looking sprinkle of edible flowers. This recipe comes in 3 easy parts (the cake, the syrup, and the decoration), but make sure you allow overnight for the cake to soak… you’ll understand once you’ve read on!
For the cake –
- 3 eggs
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 tsp vanilla extract
- juice of 2 oranges
- 1 cup ground almonds
- 1 cup polenta
- 1 tsp gluten free baking powder
- pinch of salt
For the syrup –
- juice of 1 1/2 oranges
- juice of 1 lime
- 1/4 cup honey
Instructions for the cake and syrup:
- Pre heat oven to 175C
- Line the bottom of a circular baking tin (around 7 inches/best to use one where you can remove the sides or bottom) with greaseproof paper.
- In a bowl mix together all of the above ingredients ‘for the cake’, and once mixed into a batter like consistency, transfer into a the lined baking tray.
- Bake for 30-35 mins or until golden brown/when an inserted stick or toothpick comes out clean.
- Leave to completely cool, and keep in the cake tin.
- In a saucepan, to make the syrup, heat the juice of 1 1/2 oranges, juice of a lime and 1/4 cup of honey until the honey is dissolved and the mixture is warm.
- Once cooled, densely prick the polenta cake all over, pour/ cover the cake with the warm syrup, and then leave to soak overnight. Hopefully by the following day, all of the liquid should have soaked, you can remove the cake from the tin and move on to decorating.
For decoration you will need –
- A small pot of coconut yoghurt (I used a 125ml of ‘Coyo’ branded coconut yoghurt and it was the perfect amount and consistency.)
- 2 tsp of maple syrup.
- Your choice of decoration… I chose lemon zest and pretty edible rose petals.
To create the icing, hand whisk the coconut yoghurt until enough air is in the mixture so it thickens and holds itself in peaks, then add the maple syrup and lemon zest and whisk for a further minute. Spread over the cake and decorate with your toppings!
Enjoy and Happy Easter!
X SOPHA X