Olive Oil, Cardamom and Blood Orange Polenta Cake
Vegan cake recipe - Olive Oil, Cardamom and Blood Orange Polenta Cake
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 blood orange thinly sliced (pith and seeds removed)
- 170 g (1 cup) coarse polenta
- 120 g (1 cup) plain flour
- 1.5 tsp ground cardamom
- 1 tsp baking powder
- 0.5 tsp sodium bicarbonate (baking soda)
- 0.5 tsp salt
- 1 cup almond milk
- 80 ml (0.33 cup) blood orange juice
- 80 ml (0.33 cup) olive oil
- 80 ml (0.33 cup) maple syrup
Instructions
- 1
Preheat your oven to fan-assisted 160C / 180C / 350F /gas 4 lightly oil a lined 9-inch round cake tin.
- 2
Arrange the blood orange slices at the base of the lined tin in a single layer and set aside.
- 3
Combine the polenta, flour, cardamom, baking powder, sodium bicarbonate and salt in a large bowl and set aside.
- 4
In a separate bowl, whisk together milk, orange juice, olive oil and maple syrup.
- 5
Pour the wet ingredients into dry ingredients and mix until combined.
- 6
Pour the cake batter into the cake tin and bake for 30 – 35 minutes in the preheated oven, or until a skewer inserted into the centre of the cake comes out clean.
- 7
Remove the cake from the oven and let it cool for 5 mins, before inverting onto cooling rack to cool further.