Gluten-Free Orange Cake
- 250g unsalted better, softened
- 1 large navel orange, zested and juiced
- 225g golden caster sugar
- 4 medium free-range eggs, at room temperature, lightly beaten
- 250g almond flour
- 60g polenta
- 2 tsp baking powder (gluten-free)
- 3 Tbs golden caster sugar
- 1 Tbs toasted flaked almonds
- Heat your oven to 350°F.
- Grease and line an 8 inch spring form pan.
- Put the soft butter and the orange zest into a mixing bowl, or a free-standing electric mixer with a whisk attachment.
- Beat well with a wooden spoon, hand-held mixer, or stand mixer until creamy.
- Gradually beat in the sugar, a couple of tablespoons at a time.
- Continue beating for 2-3 minutes until the mixture is light and fluffy.
- Scrape down the sides of the bowl.
- Gradually add the eggs, a tablespoon at a time, beating well after each addition.
- Sift the ground almonds, polenta, and baking powder into the bowl.
- Add 1 tablespoon of the orange juice.
- Gently fold in with a large metal spoon or plastic spatula.
- Spoon the mixture into the prepared pan and spread evenly.
- Bake for about 50 minutes, until the sponge is golden and springs back when gently pressed in the middle.
- Put 5 tablespoons orange juice and the caster sugar in a small pan.
- Heat gently until the sugar has completely dissolved.
- Simmer for a couple of minutes to make a light syrup.
- Keep warm.
- When the cake is done baking, leave it in the tin and put it on a wire rack.
- Prick the cake all over with a wooden cocktail stick.
- Spoon the warm syrup over the hot sponge.
- Scatter the almonds over the cake, then leave until cold.
- Run a round-bladed knife around the inside of the tin and carefully unmold the cake.
- Serve the same or the next day, with thick plain yogurt or crème frâiche, if you like.
Orange Soaking Syrup
. The Great British Bake Off Big Book of Baking. Page 128. BBC Books, 2014.