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Orange polenta cake with rosemary and orange syrup

This orange polenta cake recipe is a delicious dairy-free dessert. The syrup adds a lovely herbal sweetness.

This orange polenta cake recipe is a delicious dairy-free dessert. The syrup adds a lovely herbal sweetness.

Ingredients

For the orange syrup

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Preheat the oven to 180°C/fan160°C/gas 4. Grease the base and sides of a 20cm loose-bottomed springform tin and line the base with greaseproof paper. Put the polenta, flour, baking powder and poppy seeds in a bowl and mix together.
In another bowl, whisk together the sugar, eggs and extra whites until thick then add the soya yogurt, sunflower oil, zest and juice. Add the polenta mixture a little at a time to make a batter. Pour the mixture into the prepared tin and bake for about 50-55 minutes or until firm to the touch and golden on top. Cool for 15 minutes then transfer from the tin to a wire rack to cool.
To make the syrup, put the sugar in a small pan with the juice and rosemary. Allow the sugar to dissolve over a low heat, then boil it to a thin syrup, about 5 minutes. Discard the rosemary and serve the syrup warm, drizzled over the cake. Decorate slices with sprigs of fresh rosemary.

Nutrition: per serving

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Sophie Rahnema says:

24th Jun 2015 at 10:07 am

I love this recipe because it went down an absolute storm in the office with everybody trying to guess the unusual but amazing additional flavour or rosemary in the syrup. I used up leftover oranges, leftover polenta, and could convince myself it was healthy because there’s no butter!
Win win win! A delicious win for everybody.

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