Gluten-Free Olive Oil Blood Orange and Polenta Cake
This little treat is one of our guilt-free favourites. The citrus notes of the blood orange, coupled with the polenta & almond, create a texture of airy sweetness that isn't overpowering.
Serves 8-10 as a dessert
Preparation Time: 2 hours
- 1 cup of almond flour
- 1 cup of polenta (stoneground works best)
- 1 tsp of baking powder
- A pinch of salt
- 4 blood oranges
- 1 cup Goldi Smooth EVOO
- 4 eggs
- 3 Tbsp. + 1 Cup of sugar
- 1 vanilla bean (or a tsp. of vanilla extract)
- Icing sugar, to dust
- A pinch of cardamom, to finish
Heat the oven to 180°C. Lightly coat with olive oil to coat a springform cake tin. You can also use baking paper.
Whisk together the almond flour, polenta, baking powder, and salt.
Zest one of the oranges and set aside. Cut off the top and bottom of the remaining 3 oranges, exposing the red fruit. You can remove the peel and pith (the stringy white stuff) in sections by cutting down from top to bottom and following the curve of the fruit (or opt to leave the peel on, depending on taste). Slice three of the oranges into 1 cm slices and set them aside.
Place the remaining one whole orange in a blender along with the remaining 1 cup of Smooth EVOO and blend until the mixture is very smooth, about 1 minute.
Meanwhile, combine the eggs and the remaining 1 cup of sugar in a beater and beat over medium speed for about 5 minutes until the mixture is light and airy.
Turn the mixer to second to the lowest setting and add the vanilla extract and the reserved orange zest, then pour in the olive oil mixture until it's just mixed in.
Turn the mixer to its lowest setting and sprinkle in the dry ingredients in four additions until they're just combined. Make sure you don't overmix so the airy-ness of the eggs remains.
Take the orange slices and arrange them in the bottom of the prepared pan (you may want to cut some slices into half-moons to fill the edges) and sprinkle with the remaining three tablespoons of sugar.
Pour the batter into the prepared pan, then place the pan in the oven and bake until the cake is set, the top is dark brown, and a cake tester comes out clean except for a few crumbs, around 60 minutes.
Cool on a cooling rack and serve with whipped cream, a sprinkle of icing sugar mixed with a pinch of cardamom.