A deliciously moist gluten free cake from Tamal Ray .
Ingredients
- For the cake
- 150 g unsalted butter plus extra, melted, for greasing
- 200 g caster sugar
- 250 g ground almonds
- 60 g polenta
- 3 large eggs
- 1/2 tsp table salt
- 1 1/2 tsp baking powder
- For the candied zest
- 80 g caster sugar
- 4 blood oranges pared with a zester to give thin strips
- For the syrup
- 60 g sugar
- 140 g blood orange juice
Servings:
Instructions
- To make the cake, cream the butter and sugar until pale and fluffy, then stir in the remaining cake ingredients. Pour the mix into a 2lb/900g loaf tin lined with greaseproof paper brushed with a little melted butter. Bake at 180C (160C fan)/gas 4 for 50 minutes, until golden brown.
- While the cake is cooking, make the candied zest. Mix the sugar and 120ml water in a small saucepan over a medium heat, until the sugar has dissolved. Tip in the zest and turn the heat to low. Simmer for about five minutes, until the zest becomes translucent, then remove with a fork and leave to cool.
- To make the syrup, pour the sugar and orange juice into the pan and boil for five minutes. When the cake is ready, poke holes all over the top with a skewer and pour over the syrup. Leave to cool before turning out of the tin and sprinkling over the candied zest.
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