Over the years Rosie, Caren and I, between us, have accumulated lots of wonderful gluten-free cake recipes, many of which are already included in the Sweet Baking category here on our blog. A chance conversation we had recently highlighted the fact that it’s often nut flours that make the best substitute for wheat flour in cake-baking. But what if you want to avoid gluten and nuts? Well, this one’s for you. Or anyone else who doesn’t mind a moist, citrusy cake with a nice texture and a moreish flavour. Anyone?
Hope you enjoy it.
Jan
ORANGE AND LEMON POLENTA CAKE
1 large navel orange, scrubbed
1 medium lemon, scrubbed
200 gm fine yellow instant polenta (or cornmeal)
100 gm coconut flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
Pinch of salt
250 gm butter, softened
350 gm raw sugar
6 eggs
Preheat the oven to 160°C. Butter two loaf tins, either 12.5cm x 23cm or 12cm x 22cm, and line them with baking paper.
Place the whole orange and the lemon into a saucepan and cover them with water. Bring the water to a boil, discard it, and replace with more cold water. Bring to the boil again and simmer the fruit for 45 minutes. Leave in the pot to cool.
Cut the orange and lemon in half, remove any seeds, and blend the fruit in a food processor or blender until smooth.
Combine polenta, flour, baking powder, spices and salt in a bowl and set aside.
Beat together the softened butter and sugar until pale and creamy.
Add the eggs one at a time, beating in between each addition.
Then with the beaters on a slow speed, add in a cup of the polenta mixture then a cup of the creamed citrus, repeating until all of the fruit and the polenta has been incorporated.
Transfer the mix to the cake tins and bake for 45 – 50 minutes until slightly firm to touch and a skewer comes out clean.
Allow the cakes to cool completely before dusting with icing sugar or topping with icing. You could add use some candied orange as a garnish, or include some, diced, in the cake itself.
Lemon Icing
1 lemon, juiced
100 gm pure icing sugar
Gradually add enough lemon juice to the icing sugar, stirring vigorously to remove any lumps until a thick pouring consistency is reached. Quickly top the cake with the icing and allow to set.