Do not forget the syrup … makes it something really special.
- 200 g unsalted butter at room temperature
- 200 g brown sugar
- 3 large eggs
- 1 teaspoon vanilla essence
- 200 g ground almonds
- 100 g coarse polenta
- 2 oranges, zest only
- 1 teaspoon orange blossom water
- 1 teaspoon gluten-free baking powder
- 1 cup (250ml) orange juice
- 30 ml orange blossom water
- 5 cardamom pods, crushed
- 125g caster sugar
- plain yoghurt with orange sirup, to serve
Preheat the oven to 160°C. Heat the butter and sugar in a large bowl until it becomes light and creamy. Beat in the eggs, one by one, then stir in the vanilla essence. In a small bowl, combine the grounded almonds, polenta, orange zest, orange blossom water and baking powder, then stir all into a smoote cake mix. Pour the mixture into the tin and bake for 40–50 minutes, until the surface becomes light brown.
Remove the tin from the oven, leave it to cool for 10 minutes, then turn out onto a plate. Handle carefully as you remove it.
To make the syrup, put all of the ingredients in a saucepan and simmer over a low–medium heat it should take about 10 minutes. Set aside to cool.
Brush the cake generously with the syrup. Serve in slices with a yoghurt and an extra drizzle of syrup.
Recipe by Aleša Velikonja
Foto by studiocapsula Photography