I made this gluten-free cake on my second day of baking with my sister. I also made a classic Victoria’s Sandwich, but I was less happy with that, and this was so delicious.
Now before I get to this fab gluten-free recipe, I want to explain that the cookbook I reference is my British cookbook from the GBBO show. For that reason, the recipe is in grams instead of cups, and I like it that way.
We all know that my efforts in baking have been “iffy” at best. So translating the measurements seemed silly when grams is a much more accurate measurement from the get-go. Thus, if you do not have a kitchen scale at home that measures grams, I would like to recommend one. I love it. I bought one for my sister and cannot imagine baking without it when needed.
Gluten-Free Orange Almond Polenta Cake
Note: The recipe is accurate. a couple of my pictures “not so much.” In that, I took it out of the pan to cool, and I used slivered untoasted almonds instead of toasted flakes. Both things I will do when I make it again. And trust me. I WILL make this again.
For the gluten-free sponge
312g unsalted butter softened
Finely grated zest and juice of 2 medium navel orange, (less 6 tablespoons juice for the glaze)
281g golden caster sugar (I substituted Turbinado sugar, but you can also substitute light brown sugar)
5 large eggs, room temperature, beaten
312 ground almonds (almond flour)
75g polenta, (medium grained cornmeal)
2 1/2 tsp baking powder (GF if you can find)
2 Tablespoons toasted flaked almonds (for topping)
For the orange glaze
4 Tablespoons golden caster sugar (see substitutions above)
9-inch springform baking tin, greased with butter and bottom-lined with parchment
Heat oven to 350 F.
Grease with butter spray the pan on all sides and then line the bottom with parchment.
Place the butter and orange zest into a mixing bowl (or freestanding mixer with the whisk attachment) and mix until creamy. If the butter is still a bit firm, use a wooden spoon to get it started.
Gradually beat in the sugar, a couple of tablespoons at a time, then continue beatings for 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl before gradually adding the beaten eggs a bit at a time, allowing to blend after each addition.
Sift the almond flour, polenta, and baking powder into the bowl and add 1 1/2 tablespoons of the orange juice (saving the rest for the orange soaking syrup). Gently fold in the dry ingredients using a large metal spoon or plastic spatula. Spoon the mixture into the prepared tin and spread evenly.
Bake in the heated oven for about 50 minutes until the sponge is golden and springs back when gently pressed in the middle.
While the sponge is baking, make the orange soaking syrup. Put the saved orange juice (6 tablespoons) along with 4 tablespoons of golden caster sugar into a small pan. Heat gently until the sugar has completely dissolved, then simmer for a few more minutes to make a light syrup.
As soon as the cake is ready, leaving in the tin, place it on a metal rack. Using a wooden skewer; prick the cake all over the top surface.
Now spoon the warm syrup over the hot sponge.
Scatter the flaked almonds over the cake and allow to cool.
Once cool, run a butter knife around the inside of the tin and carefully untold the cake. Serve the same day.
That is all for now.