Orange and almond polenta cake
Nick Hodges shares his recipe for orange and almond polenta cake
This gorgeous orange and almond polenta cake from Nick Hodges, executive chef at The Greenbank Hotel in Falmouth is gluten-free and delicious topped with proper Cornish clotted cream
www.greenbank-hotel.co.uk
Serves 10
Oven temp 160°c / gas 3
- Butter 220g
- Caster sugar 220g
- Ground almonds 220g
- Vanilla essence 1 tsp
- Eggs 3
- Orange 1, zest and juice
- Lemon 1, zest
- Polenta 100g
- Baking powder 1 tsp
- Salt a pinch
- Preheat the oven to 160°c / gas 3.
- Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
- Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
- Serve the polenta cake with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.
You will need
- Butter 220g
- Caster sugar 220g
- Ground almonds 220g
- Vanilla essence 1 tsp
- Eggs 3
- Orange 1, zest and juice
- Lemon 1, zest
- Polenta 100g
- Baking powder 1 tsp
- Salt a pinch
Method
- Preheat the oven to 160°c / gas 3.
- Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
- Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
- Serve the polenta cake with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.
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