Celebrity chef Jamie Oliver has shared his recipe for a delicious orange and polenta cake that is both gluten-free and dairy-free. The sweet treat is also a bargain at 92p per slice
Eggs, flour, butter and sugar might be your go-to components for a basic sponge cake – but when it comes to hearty bakes, these staple ingredients aren’t always a must-have.
In fact, they can be swapped out with alternatives for a bake that’s delightfully dairy and gluten-free, not to mention simpler to create. Celebrity chef Jamie Oliver has just the trick up his sleeve with his zesty orange and polenta cake.
Featured in his “Jamie Oliver 5 Ingredients” cookbook, this recipe is a game-changer, marrying the sweetness of blood oranges with honey, ground almonds, and polenta for a satisfyingly dense treat. It’s not only straightforward to make using a handful of ingredients, but it’s also easy on the pocket with an average cost of just 92p per slice.
Ingredients
- 10 regular or blood oranges
- 250g runny honey
- Three large free-range eggs
- 200g ground almonds
- 100g fine polenta
Method
Preheat your oven to a cosy 160C/325F/gas 3 and grab a 20cm springform cake tin for that perfect round shape. A good smear of olive oil and some greaseproof paper prepped with a bit of oil will keep everything non-stick.
Then, squeeze out the juice of three oranges into a jug – aiming for about 100ml – and let it sizzle with 100g of honey in a large non-sticky saucepan until you’ve got a thickened, sumptuous syrup to glaze your creation later on, reports the Express.
While that’s doing its magic, get whisking 200ml of olive oil with another 150g of honey for a good two minutes, ideally with an electric whisk or mixer. Follow that by beating the eggs in for another couple of minutes to get the mixture nice and fluffy before grating in the zest of three oranges for that fragrant citrus kick.
Cease stirring before you fold in the ground almonds, polenta, and the juice of one or two oranges (approximately 50ml), then mix everything together. Once it’s all combined, pour the batter into your prepped tin and bake for 40 to 50 minutes, until it’s golden brown and cooked through.
After removing it from the oven, let it cool for 10 minutes in the tin, gently loosening it with a palette knife before releasing – but handle with care. When it’s time to serve, swiftly peel and slice the remaining oranges and serve them alongside the cake, drizzling the sweet syrup over everything before diving in.
