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Orange and rosemary polenta cake

Discover our orange and rosemary polenta cake: this moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.

Discover our orange and rosemary polenta cake: this moist, fragrant gluten-free cake can be kept wrapped in the fridge for up to five days.

Ingredients

For the orange drizzle

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Grease and base-line a 23cm springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
Preheat the oven to 180°C/fan160°C/ gas 4. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.

For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it colour. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
Cool the cake in the tin, then turn out and drizzle with the syrup.

Nutrition: per serving

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Sally Wagstaff says:

17th Mar 2016 at 10:45 pm

Didn’t have polenta in so tried it with semolina. Ok no longer gluten free but still treated great. Lovely still a little warm with some cream

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Tim Evans says:

14th Jul 2015 at 4:39 pm

I love this recipe because it’s perfect for my coeliac wife . . . and easy to cook!

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Anne Martin says:

15th Jun 2015 at 4:07 pm

So easy to make, with mainly store cupboard ingredients, it so delicious, and who would know it is gluten free – no-one has guessed so far!

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