The polenta adds the the most beautiful texture to this citrusy cake. This is incredible when it's still slightly warm from the oven with a dollop of whipped coconut cream.
Polenta isn't particularly nutrient-dense but it's a great alternative to flour if you need a gluten-free option for baking. Oranges are the star ingredient in this recipe — containing over 170 different phytonutrients, including 60 types flavonoids. Flavonoids are thought to be responsible for a lot of the health benefits associated with a diet high in fruit and veggies, like a lower risk of cancer and heart disease. This is because of their antioxidant and anti-inflammatory superpowers. And as most of you know, oranges are packed full of vitamin C. Along with fighting off cell-damaging free-radicals, it also helps your body absorb plant sources of iron and boosts your immune system. Ok so we know that just eating an orange might be a little healthier, but you've got to have cake sometimes too! 😉
200g ground almonds
80g coconut oil (melted)
Zest & juice of 2 oranges
50g coconut sugar
1 TBSP honey/maple syrup
1 tsp vanilla extract
1 tsp baking powder
Juice of 2 oranges
2 TBSP coconut oil
2 TBSP maple syrup (using honey reminds us of cough syrup!)
Preheat the oven to 180°C and line a bread loaf tin with parchment paper.
Combine the polenta, ground almonds, coconut sugar and orange zest in a mixing bowl.
In a separate bowl, combine the eggs, coconut oil, vanilla extract, honey and fresh orange juice.
Slowly add the wet ingredients to the dry ingredients and mix well.
Transfer the mixture to the bread loaf tin and place on a baking tray in the centre of the oven for ~30 minutes.
While the cake is baking, make the orange syrup by combining all of the ingredients over a low heat.
When the cake is done, prick it repeatedly with a fork and slowly pour the glaze over.
Leave to sit in the tin for 15 mins to fully absorb all of the liquid.
* We served this with some whipped coconut cream!