Orange chili polenta cake

Google: “Gluten is a protein found in certain grains, such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet helps manage symptoms of celiac disease and other medical conditions associated with gluten consumption. This type of diet also has gained popularity among people without gluten-related medical conditions. The claimed benefits of the diet are improved health, weight loss and increased energy. Removing gluten from your diet likely changes your overall intake of fiber, vitamins and other nutrients. Therefore, regardless of your reasons for following a gluten-free diet, it’s important to know how it can affect your overall nutritional intake.

“Cornmeal is made from dried corn kernels, which does not contain wheat, barley or rye therefore making it gluten free. Though if you’re very sensitive, it is always wise to be sure the brand you purchase is processed in a gluten-free facility. Polenta is naturally gluten free. Additionally, it has an amazing taste and often features in savoury dishes – but it is absolutely spectacular is sweet stuff as well, such as in this mouth-watering gluten & dairy free orange polenta cake.”

This is my first-time baking gluten free cake. I have search on google about 50 varies gluten free cake. Most of them had added polenta and almond meal, which my family members can’t have them allergic to nuts. I remembered that I have some cornmeal leftover, so I added it as substitute for almond meal. This cake is for a friend who did ask me once is my previous cake gluten free. Remembering that I bake her this cake with chili as she loves chili.

I am glad to be able to bake a cake for her as she recovered from her illness. I never get to taste what it tastes like. She said it’s lovely, with chili and she gave me a hug, kiss and said thank you for your beautiful heart. Let’s bake!!!!


2 oranges
4 eggs
250 g castor sugar
200 g polenta
100 g cornmeal
60 ml orange juice
2 Tsp baking powder
chili flakes
orange zest
icing sugar


Place the oranges in a pot of water, bring it to the boil and cook the oranges for 1 hour. Keep adding water if water reduces, boil further 1 hour until very tender. Drain and reserve some water for blitzing. Let oranges cool about 10-15 minutes, cut up into bite size remove the pips. Preheat oven 160 degrees C, grease and line 23 cm pan, then blitz in Nutri Bullet with enough reserved water until smooth. Beat egg and sugar until thick and pale. Add pureed orange, polenta, cornmeal, baking powder, orange juice and gently fold in until just combined.

Spoon onto prepared pan, smooth the top, gives a couple gentle knock on the bench. Bake for 1 hour or until skewer out clean. Set aside to cool completely about 1 hour on the rack. Flip out onto a plate and garnish with icing sugar, chili flakes, and orange zest. Serve with coffee, tea or dessert wine. Enjoy!!!!