My friend Beth posted about this fantastic gluten-free orange polenta cake and I finally got around to making it. It’s delicious! I changed a few things in the recipe to make it lower in sugar, and we gobbled it up. I particularly love the idea of infusing the finished cake with the orange syrup. Yum.
Orange Polenta Cake
2 large oranges
¼ cup room-temperature butter
¼ cup sugar (I used some fancy rose petal sugar someone gave me, but regular sugar will do) plus 1 Tbs.
3/4 cup apple sauce
1 2/3 cups polenta
1½ tsp. baking powder
2 large eggs, beaten
3½ tbsp. milk
2 tbsp. plain yogurt
2/3 cup (5 fl oz, 150 ml) water
Preheat the oven to 360F. Zest the oranges. Cream the butter, sugar, and zest, then add the rest of the ingredients (minus the orange interiors). Grease a loaf pan, pour in the batter and bake until a toothpick comes out clean. While the cake is baking, make a syrup by boiling down the juice from the oranges (in my opinion, it’s only improved by having some pulp mixed in) with the tablespoon of sugar (or some pineapple juice, agave, honey, etc). When the cake is done, pull it out, enlarge the cracks in the loaf, and dribble in the syrup. Let it completely cool in the pan. Delicious!