Orange, Polenta & Green Cardamom Cake
This cake is unbelievably easy to make, is perfect for snacking, light enough for a spring or summer treat, and will easily impress as an after dinner dessert. The addition of green cardamom gives this cake floral and citrusy notes, and warm, peppery undertones.
Why I love this cake:
Firstly, it’s full of zesty flavours that mean summer is coming
Secondly, the addition of ground almonds and polenta ensure the cake isn’t dry
Thirdly, the peppery notes of cardamom balance out the sweetness
The flavours intensify over time
And lastly, it’s easy to make ahead of time
What do I need for this Orange, Polenta & Green Cardamom Cake?
Here are a few kitchen tools for making a perfect cake:
A spring-form or loose-bottomed cake tin. I prefer loose-bottomed purely for the shape it gives the cake but either will ensure an easy-release once baked.
Pastry brush. Ideal for brushing your cake with the orange syrup once it’s out of the oven.
A pestle and mortar. Not essential, but it’ll release the flavours of the green cardamom even more. I use the back of a spoon.
Orange, Polenta & Green Cardamom Cake
This gluten-free cake is a simple recipe that’ll undoubtedly impress, and tastes even better the day after! Serve with crème fraîche, a dollop of whipped double cream or ice cream – and an extra grating of orange zest.
For the cake
200g unsalted butter, at room temperature
200g light brown sugar
3 large free-range eggs
1tsp vanilla essence
200g ground almonds
100g polenta
2 oranges
1tbsp orange juice
1tsp gluten-free baking powder
For the syrup
5 Indian Spice Company Green Cardamom pods
280ml orange juice (about 3-4 oranges)
125g caster sugar
Method
Preheat your oven to 160C/320F. Grease a 8-inch loose-bottomed or springform tin, then line the base and sides with baking parchment.
Beat the butter and sugar in a large bowl using an electric whisk until light, pale and creamy.
Beat in the eggs, one by one, then stir in the vanilla essence. The mixture may look a little curdled. If this is the case, add a tablespoon of the ground almonds to bring it together.
In a separate bowl, combine the ground almonds, polenta, orange zest, orange juice and baking powder, then stir this into the cake mix until you have a smooth batter.
Pour the mixture into your prepared tin and bake for 50-60 minutes, until it’s a light golden brown in colour and the cake is shrinking away from the sides of the tin.
Remove the tin from the oven and leave to cool for 10-15 minutes before turning out onto a plate.
Make the syrup by crushing the cardamom pods, and adding them to a saucepan with the orange juice and caster sugar. Simmer over a medium-low heat for about 10 minutes, until the mixture has reduced and thickened slightly. Set aside to cool.
Prick the cake all over with a skewer, then using a pastry brush, douse the cake in the syrup. You may not need all of it but you want a good coating.
Leave to soak for at least 10-15 minutes before serving with a dollop of crème fraîche, an extra grating of orange zest and a little more syrup for drizzling.
