Flour-less Orange and Polenta Cake.

My gluten free friends this is for you. 

Ingredients

• 150g butter, at room temperature
• 2/3 cup (160g) caster sugar
• 1 orange, rind finely grated
• 6 eggs
• 200g Lucky almond meal
• 2/3 cup (180g) fine polenta {cornmeal}

Orange syrup
1 cup (250ml) fresh orange juice
1 cup (220g) caster sugar

Method
Preheat oven to 170°C. Grease and line the base and sides of a 20cm (base) round cake pan. Beat butter, sugar and orange rind with an electric beater, for 8-10 minutes or until pale and creamy. Beat in eggs one at a time. (The mixture will look a little curdled at this stage.)


Stir in almond meal and polenta. Spoon into the pan. Bake 40 minutes or until a skewer inserted comes out clean. Set aside for 5 minutes. Turn onto a wire rack.

For the syrup, stir the ingredients in a saucepan over a low heat until the sugar dissolves. Boil for 10 minutes or until thickens.

Use a fine skewer to pierce holes all over the cake top. Pour about 2/3 of the warm syrup over warm cake. Slice and serve with extra syrup.

The cake can also be served at room temperature. Keep in an airtight container for up to 1 week.

I hadn't used polenta flour before, but was very keen to try. I probably over cooked it slightly, but the cake was still delicious, very dense, but moist, it had more 'texture' than a regular cake but i quiet liked it for something different. 

Simple, sweet and a little sticky. 

x jody

original recipe here.