A delicious orange cake made with polenta (corn flour), almonds, whole wheat flour, and a nice and zesty flavor.
Course Dessert
Cuisine Vegetariana
Keyword Almonds, Corn, Orange, Polenta
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10slices
Calories 337kcal
Author Roberta
Ingredients
110 grOil
150 grLight brown sugar
3Eggs (at room temperature)
1 teaspoonVanilla extract
100 grAlmond meal
200 grCorn flour (polenta flour)(mine was not fine, it was coarse)
70grWhole wheat flour
2Organic oranges(we'll need zest and a bit of juice)
2 teaspoonsBaking powder
a pinchSalt
Orange syrup:
100grOrange juice
50grLight brown sugar
a pinchCardamom powder
To garnish:
Pistachios
Orange zest
Instructions
Preheat the oven at 160° C (320° F)
Using a stand mixer, combine oil and sugar until you obtain a creamy mixture (it won't be as creamy as if we used butter). Use medium speed.
Add one egg at a time, let incorporate.
Add vanilla extract, corn, almond, and whole wheat flours, baking powder, orange zest, salt and 40 grams of orange juice, combine (always at medium speed).
Grease an 8-inch (or 9) pan and line it with parchment paper, then pour the batter and bake the cake for about 50 minutes or until golden brown.
Let it cool down (if possible, overnight).
In the meantime, prepare the syrup:
Put orange juice, sugar and cardamom powder in a saucepan. Simmer over a medium-low heat until thickened.
When cake is cooled, prick it all over with a skewer, then pour all or some of the syrup on top.