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Olive Oil, Cardamom and Blood Orange Polenta Cake

Vegan cake recipe - Olive Oil, Cardamom and Blood Orange Polenta Cake

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Course: Dessert

Ingredients

  • 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

    Cup of Yum
  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.

Notes

  • Slightly adapted from the blood orange polenta cake by The Whinery.