Orange Polenta Cake with Cardamom Syrup

A gluten-free cake with fresh seasonal oranges married in a perfect flavour balance with sweet citrus, yet savoury Indian cardamom.





Polenta Cake

    1 orange
    15ml (1 Tbsp) butter
    5 eggs
    250ml (1 cup) honey
    10ml (2 tsp) vanilla extract
    250ml (1 cup) orange juice
    80ml (1/3 cup) coconut oil, melted
    125ml (1/2 cup) crème fraîche
    500ml (2 cups) almond flour
    500ml (2 cups) fine polenta
    10ml (2 tsp) baking powder
    Pinch of salt

Orange & Cardamom Syrup

    375ml (1 ½ cups) orange juice
    60ml (1/4 cup) honey
    6 cardamom pods, crushed


Polenta Cake

    Pre-heat the oven to 170°C
    Line a 20cm loose bottom cake tin and spray with non-stick cooking spray.
    Cut the orange in rounds and heat a frying pan with the butter and fry each slice until it is golden.
    Place the slices fried side facing down in your prepared tin.
    Mix together all cake ingredients until well combined.
    Pour the batter into the cake tin and bake in the pre-heated oven for about 50 minutes, or until cooked through.

Orange & Cardamom Syrup

    Combine all ingredients in a small saucepan and simmer for about 8-10 minutes.
    When the polenta cake comes out of the oven, pour the hot syrup over the cake and allow about 15-20 minutes for it to soak in.
    Turn the cake out of the tin and enjoy with mascarpone and honey.


The beauty of this cake is that it contains no gluten, so you cannot overwork the batter.

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