Aine Carlin: Orange Polenta Cake Recipe

Aine Carlin: Orange Polenta Cake Recipe

  1. List Of Ingredients
  2. 120g polenta
  3. 80g ground almonds
  4. 100g gram flour
  5. 1 teaspoon bicarbonate of soda
  6. zest and juice of 2 blood oranges
  7. 100ml olive oil
  8. 100ml agave nectar
  9. 1/2 teaspoon orange extract
  10. 100ml soya yogurt
  11. 40g crushed pistachios, to decorate
  12. for the cashew frosting:
  13. 150g cashews, soaked for at least 6 hours (see page 120)
  14. 100ml agave nectar
  15. juice and zest of 1/2 orange
  16. 1/2 teaspoon orange extract
  17. 1 heaped teaspoon coconut oil
  18. 2–3 tablespoons water
  1. serves 8-10
  2. gluten free

Method

Preheat the oven to 170°C/gas mark 3 and grease and line a 15cm cake tin.

First, make the frosting. Drain and rinse the cashews and blend in a food processor or high-speed blender with the agave, orange juice and zest, orange extract, coconut oil and 2 tablespoons of the water. Scrape down the sides frequently until it becomes completely smooth, adding a little more water if necessary. The frosting will go through several stages; nutty, coarse and eventually silky smooth. You really do have to persevere to achieve the perfect frosting consistency, but don’t take a shortcut by adding too much liquid. Keep blending and it will eventually become a shadow of its former cashew self. Refrigerate until needed.

Mix the polenta, ground almonds, gram flour and bicarbonate of soda together in a large bowl. Stir through the blood orange zest to ensure it is evenly distributed.

In a separate bowl, vigorously whisk together the oil, blood orange juice, agave, orange extract and yogurt.

Make a well in the centre of the flour and pour in the orange and olive oil mixture. Fold gently and transfer to the prepared cake tin.

Bake for 30–35 minutes. Check whether the cake is cooked by inserting a skewer to see if it comes out clean.

Once baked, leave to cool briefly on a wire rack before removing it from the tin. Set aside until completely cool.

Slather over the chilled cashew frosting, smoothing it around the sides with a spatula. Finally, decorate with crushed pistachios. The cake is best eaten fresh, but will keep for up to 3 days.