Vegetarian | Gluten-free



200 grams butter, softened

200 grams demerara sugar

3 large eggs

1 teaspoon vanilla essence (extract)

200 grams ground almonds

100 grams polenta

2 oranges, zested and juiced

1 teaspoon orange blossom water

1 teaspoon baking powder


5 cardamom pods

250ml freshly squeezed orange juice

30ml orange blossom water

125 grams raw caster sugar

Preheat the oven to 160°C. Grease a 20cm springform tin and line with baking paper.

Combine the butter and sugar in a large bowl and beat until light and creamy. Beat in the eggs, one at a time, then add the vanilla essence.

In a small bowl, mix together the ground almonds, polenta, orange zest, orange blossom water and baking powder. Blend these ingredient­s into the cake batter.

Pour the cake mixture into the prepared tin and bake for 40- 50 minutes, or until the surface is lightly browned and the cake is detaching slightly from the sides of the tin. Remove the tin from the oven and leave to cool for 10 minutes. Turn the cake out onto a plate. Take care as the cake is fragile.

To make the syrup, crush the cardamom pods and add them to a saucepan along with all the other remaining ingredient­s. Simmer over medium- low heat for approximat­ely 10 minutes, or until the liquid has reduced and starts to thicken. Remove the cardamom pods (discard) and set aside to cool.

Puncture the cake several times with a skewer. Brush the cake generously with the syrup. Serve with a low lactose cream or yoghurt and an extra drizzle of syrup if desired.

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