Gluten Free Orange Polenta Cake

So, I needed a birthday cake, but it was hot enough that I just didn’t want to cope with frosting. So, I decided to try out a Polenta Cake. It’s the Italian cousin of the Greek Semolina Cake. I’d previously made some gluten free adaptations of the Semolina Cake using Cream of Rice in place of the semolina, but this was my first try at a Polenta Cake. I was quite pleased with the result, and the recipient loved it. It was a nice refreshing sweet for a hot day. To make it more festive, I decided to fancy it up by adding candied orange slices to the top.

GF Polenta Orange Cake

Ingredients

Cake

• 2 oranges
• 3 tbsp Grand Marnier
• 5 eggs
• 1 cup sugar
• 3/4 cup dry polenta or corn meal
• 1 3/4 fine almond meal
• 1 tsp baking powder
• 1/2 tsp salt

Orange Syrup

• 1/2 cup sugar
• 1/2 cup orange Juice
• 1 cinnamon stick
• 1/2 tsp orange oil
• 2 1/2 oz. Grand Marnier

Decoration – Candied Orange Slices

• 2 cups sugar
• 1 cup water
• 1 orange

Instructions

1. Wash two oranges, then place them in a sauce pan and just cover with water. Bring to a boil and then simmer on low for 1 hour. Remove from the water and set aside to cool slightly.
2. When cooled, cut them in half and remove the seeds. Put the oranges in a food processor with the Grand Marnier and puree. (Really, just put all of the orange in.)
3. Place the eggs and sugar in a large bowl and use a mixer to whip it until the eggs are pale in color. Stir in the orange mixture. Combine the polenta, almond meal, salt, and baking powder, and fold it into the batter.
4. Line the base of a 10 inch springform pan with baking parchment and pour the mixture into it.
5. Bake in a pre-heated oven at 350°F for 35–40 minutes. Allow to cool in the pan.
6. While the cake cooks, prepare the syrup and candied orange slices: In a small pan, bring the sugar and water for the candied orange slices to a boil. Wash the remaining orange and cut it into thin slices. Turn down the heat and simmer for about 30 minutes. Turn of the heat and let sit in the syrup.
7. Meanwhile, prepare the syrup for the cake: In a pot combine the sugar, orange juice, and cinnamon stick. Simmer until reduced, and the bubbles begin to pile up on each other. Be careful not to let it burn. Allow the syrup to cool and add the Grand Marnier and orange oil. Stir to combine.
8. Remove the cooled cake from the pan and place on a serving plate. Using a skewer, make holes all over the top of the cake and pour the syrup slowly onto the cake.
9. Decorate the top with the orange slices. ( Retain the syrup for use in beverages or cocktails. It’s great with some dark rum and lime juice. )
10. Serve with some lightly sweetened whip creamed flavored with vanilla and a dash or orange flower water.