Blood Orange & Polenta Cake

Mike Glassborow Tips & Advice 0 Comments

• 3 blood oranges
• 150ml olive oil and coconut oil mixed
• 125g coconut palm sugar
• 100g polenta
• 1tbs baking powder
• 175g ground almonds
• 1tbs vanilla extract
• 3 eggs
Syrup – 1 blood orange, 3tbs coconut palm sugar, 3 tbs water and squeeze of lemon juice

1. Beat oil and sugar until creamy
2. Add polenta and baking powder
3. Add almonds along with the juice and zest of 2 oranges
4. Finally add beaten eggs and vanilla extract
5. Line the bottom of a non-stick tin with baking parchment, then place in one orange sliced
6. Pour over the batter mixture
7. Bake 30-40mins at 180◦C
8. Cool in the tin
9. Add chopped orange (with rind) to a saucepan with sugar, water and lemon – simmer until syrup consistency
10. Turn out cake and brush with orange syrup

Recipe brought to you by our Personal Trainer, Katie Brighton-Jones

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