Olive Oil, Cardamom and Blood Orange Polenta Cake
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Course
Dessert
Olive Oil, Cardamom and Blood Orange Polenta Cake
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Vegan cake recipe - Olive Oil, Cardamom and Blood Orange Polenta Cake
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Ingredients
- 1 blood orange pith and seeds removed, thinly sliced
- 170 g (1 cup) polenta coarse
- 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
- Preheat your oven to fan-assisted 160C / 180C / 350F /gas 4 lightly oil a lined 9-inch round cake tin.
- Arrange the blood orange slices at the base of the lined tin in a single layer and set aside.
- Combine the polenta, flour, cardamom, baking powder, sodium bicarbonate and salt in a large bowl and set aside.
- In a separate bowl, whisk together milk, orange juice, olive oil and maple syrup.
- Pour the wet ingredients into dry ingredients and mix until combined.
- 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.
- Remove the cake from the oven and let it cool for 5 mins, before inverting onto cooling rack to cool further.
Notes
- Slightly adapted from the blood orange polenta cake by The Whinery.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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