ORANGE, ALMOND, POLENTA AND CARDAMOM FLOURLESS CAKE
Recipe
A moist and textured citrus cake made with olive oil that is dairy and gluten free. Makes a 22cm round or 20cm square cake tin.
Place one orange in a saucepan, cover with water and bring to the boil over a high heat. Reduce heat to a simmer and cook for 45 minutes, adding extra boiling water if necessary to keep covered. Drain and set aside to cool. Quarter the orange and remove any pips. Using a handheld blender or food processor, blend the fruit, including skin, until it becomes a finely chopped puree.
Preheat the oven to 175ºC (155°C fan-forced). Lightly brush oil around the sides and base of a 22cm spring-form round or 20cm square tin. Line the base with baking paper.
Finely grate the zest of the remaining two orange onto a small plate and set aside. Cut around the oranges to remove the peel and any pith. Slice each orange into thin rounds. Sprinkle the extra sugar evenly over the base of the prepared tin. Arrange the oranges slices to evenly cover the base.
Using an electric mixer, whisk the eggs, vanilla and sugar until pale, thick and doubled in volume. With the motor still running, slowly pour in the olive oil until it’s incorporated. Using a spatula, fold in the orange puree and reserved zest to mix through. Sift all the dry ingredients together over the cake batter and gently fold in to combine well. Pour the batter into the prepared tin. Bake for 45 minutes or until a skewer comes out clean when inserted.
Leave the cake to cool completely in the tin. Carefully invert the cake onto a serving plate and peel away the baking paper.
Cut into wedges and serve with cream or yoghurt.
Ingredients
3 oranges (about 160g each)
3 eggs
1 teaspoon vanilla extract
165g (¾ cup) caster sugar, plus extra 2 tablespoons
160ml extra virgin olive oil, plus extra for brushing
200g (1¾ cups) ground almonds
110g (2/3 cup) polenta
1½ teaspoons baking powder
1 teaspoon ground cardamom
