Orange polenta with chocolate and orange zest 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 fibre, 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 second-time baking gluten free cake. Most of gluten free cake recipes had added polenta and almond meal. For my own family, I have added cornmeal instead almond meal. I am glad that I bake it again and able to taste what it tastes like. Well, it tastes great, moist and there’s orange flavour. Let’s bake!!!!

Ingredients

2 oranges
4 eggs
250 g castor sugar
150 g polenta
150 g cornmeal
60 ml orange juice
2 Tsp baking powder
water
chocolate
1 orange zest, divide
icing sugar

Method

Put one orange in the freezer overnight, for zest. The next day grate that frozen orange for zest. Place two 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. In the last 20-25 minutes of boiling, add the orange that had been grated in. Drain and reserve some water for blitzing. Let orange cool about 10-15 minutes, cut up into bite size remove the pips. Then blitz in Nutri Bullet with enough reserved water until smooth.

Preheat oven 160 degrees C, grease and line 23 cm pan. Beat egg and sugar until thick and pale. Add pureed orange, half of the zest, 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, a chocolate, and orange zest. Serve with coffee, tea or dessert wine. Enjoy!!!!

https://helenscchin.com/2022/11/14/orange-polenta-with-chocolate-and-orange-zest-cake/

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