Orange, almond, polenta and yoghurt cake

Yes, I have called this a cake but it is very wet so it should probably be called a pudding.

The best bit about it is that you only need one bowl for mixing, so washing up is minimal. You can also make things easier for yourself by making the cake the night before you intend to eat it (but don’t ice it until you’re ready to serve). Store the cake in a cool place overnight.

After it has been iced, the cake keeps in the fridge for a few days.

This cake is suitable for gluten-free diets.

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Orange, almond, polenta and yoghurt cake

SERVES

About 10

INGREDIENTS

80g butter
130g coconut palm sugar
3 eggs
100g ground almonds
100g rice flour
80g polenta
150g thick, full-fat yoghurt (I used The Collective Straight Up)
50g runny honey
Zest and juice of 2 oranges (about 150ml)
2 tsp. almond essence
1 tsp. baking powder

For the syrup

Juice of 2 oranges (about 150ml)
2 tbsp. runny honey

For the icing 

280g thick full-fat yoghurt
2-3 tbsp. powdered natural sweetener/ a few stevia drops/ icing sugar
Zest of 2 oranges

To serve

The seeds of one pomegranate

METHOD

Pre-heat the oven to 180oC (fan oven).

Grease and line a 9 inch tin with greaseproof paper.

Cream the butter and sugar together until light and the sugar is fully dissolved. Using an electric whisk is the easiest option.

Whisk in the eggs, one at a time.

Add the almonds, flour, polenta and yoghurt to the bowl and whisk again until fully combined.

Add the honey, zest and juice of the oranges and the almond essence and blend again.

Lastly add the baking powder and blend.

Pour the mixture into your prepared tin and put in the oven for 25-27 minutes, until a cake tester comes out clean.

Meanwhile prepare the syrup by mixing the orange juice and honey together.

When the cake is cooked, take out of the oven and prick all over with a toothpick or a cake tester. Leave to cool for a bit but pour the syrup over the cake while it is still slightly warm. Spoon the syrup over the cake, letting each bit absorb before adding more. Let the cake cool completely.

Mix the icing ingredients together. If you’re not eating the cake immediately, store this in the fridge until ready to use. Before serving, spread the icing evenly on the top of the cake.

Top with pomegranate seeds before serving.

Store any leftovers in the fridge.

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