Olive Black Polenta Cake

Yields1 Serving
 5 oranges
 ½ lemon, juiced
 ½ cup cup Olive Black Olive oil
  cup coconut sugar
 ¾ cup fine or regular polenta
 1 tsp baking powder
 ½ tsp turmeric (optional)
 ¾ cup ground almonds
 1 tsp vanilla extract
 3 medium eggs or equivalent vegan eggs*
* VEG: 3 Tbsp ground chia seeds mixed with 6 Tbsp water.
1

Oil and baseline an 27 x 18cm (approx) pan.

2

Preheat oven to 180 degrees Celsius.

3

Have your baking paper reach up from two sides so that you can pull the cake out easily when cool. Or use a loose-bottomed tin.

4

Wash and zest one of the oranges; set aside or zest straight into a food mixer or bowl. Juice the zested orange and one other; add in the lemon juice and set it aside.

5

Now peel the remaining oranges and slice no thinner than ½ cm. Keep the peel if it looks juicy – this is to help make the optional glaze.

6

Lay the best slices over the bottom of the prepared tin, and eat the rest! Beat together the oil and sugar. I use a stand-mixer and let it go for about 3-4 minutes.

7

Pour in the polenta, baking powder, turmeric (if using), almonds, orange zest and juice, vanilla and eggs. Mix well and pour into the prepared tin.

8

Bake in the middle of the oven for 25-30 min, checking at 20 minutes and perhaps covering with foil to prevent burning. You can also make this in a well-greased muffin tin. The top of the cake or muffins should be lightly golden brown in patches and just starting to pull away from the sides of the tin.

9

While the cake is baking, put the 2 Tbsp of sugar in a small pan, squeeze the orange peels of their juice and enough water, or water and lemon juice, to make a light syrup; heat just enough to melt the sugar.

10

After the cake has cooled for about 20 minutes, lift it from the pan, peel away the paper, carefully upend it onto a plate and brush the orange syrup over the cake.

Ingredients

 5 oranges
 ½ lemon, juiced
 ½ cup cup Olive Black Olive oil
  cup coconut sugar
 ¾ cup fine or regular polenta
 1 tsp baking powder
 ½ tsp turmeric (optional)
 ¾ cup ground almonds
 1 tsp vanilla extract
 3 medium eggs or equivalent vegan eggs*
* VEG: 3 Tbsp ground chia seeds mixed with 6 Tbsp water.

Directions

1

Oil and baseline an 27 x 18cm (approx) pan.

2

Preheat oven to 180 degrees Celsius.

3

Have your baking paper reach up from two sides so that you can pull the cake out easily when cool. Or use a loose-bottomed tin.

4

Wash and zest one of the oranges; set aside or zest straight into a food mixer or bowl. Juice the zested orange and one other; add in the lemon juice and set it aside.

5

Now peel the remaining oranges and slice no thinner than ½ cm. Keep the peel if it looks juicy – this is to help make the optional glaze.

6

Lay the best slices over the bottom of the prepared tin, and eat the rest! Beat together the oil and sugar. I use a stand-mixer and let it go for about 3-4 minutes.

7

Pour in the polenta, baking powder, turmeric (if using), almonds, orange zest and juice, vanilla and eggs. Mix well and pour into the prepared tin.

8

Bake in the middle of the oven for 25-30 min, checking at 20 minutes and perhaps covering with foil to prevent burning. You can also make this in a well-greased muffin tin. The top of the cake or muffins should be lightly golden brown in patches and just starting to pull away from the sides of the tin.

9

While the cake is baking, put the 2 Tbsp of sugar in a small pan, squeeze the orange peels of their juice and enough water, or water and lemon juice, to make a light syrup; heat just enough to melt the sugar.

10

After the cake has cooled for about 20 minutes, lift it from the pan, peel away the paper, carefully upend it onto a plate and brush the orange syrup over the cake.

Olive Black Polenta Cake

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