I was wolfing down some polenta with some Nigerian stew when it occurred to me that the polenta’s texture and taste would go very well with oranges – in a cake.
I did some research and it turned out that my idea was not as genius as I thought (orange and polenta cake, who knew?). Unfortunately also, many of the recipes I found used almonds, which I’m intolerant to.
I eventually found a recipe on the BBC Food website, which I’ve adapted below to suit my own tastes.
- 250g margarine (I used Vitalite)
- 250g golden caster sugar
- 3 large eggs
- 140g polenta
- 200g plain, wheatfree flour (I used Asda’s blend)
- 2 tsp baking powder
- Zest and juice of 2 oranges and 1 lemon.
- Heat oven to 160C/140C fan/gas 3
- Line the base and sides of a cake tin with baking parchment
- Cream the butter and sugar together
- Add the eggs, the dry ingredients and the zest and juice of the oranges and lemons
- Transfer the mixture to the tin, spread evenly, then cook for about 50 mins or until a skewer inserted into the centre of the cake comes out clean
- Remove from the oven and put on a wire rack to cool.
The lemon and oranges gives the cake the right mix of tangy and citrus, whilst at the same time complimenting the unique taste of the polenta.
This recipe was inspired by the orange polenta cake recipe on BBC Good Food. I’ve adapted the recipe to suit my tastes.