20th June 2017
Orange & Pistachio Polenta Cake (Vegan+Gluten Free)
Last year I tried polenta cake for the first time and knew I had to try and re-create it for myself. I succeeded and made this loaf cake, but I wanted to try my hand at making a vegan version. To make this vegan, the eggs in this recipe have been replaced by ground flaxseed and aquafaba which acts as a binder to make this cake hold together. Be warned though, polenta cake is very crumbly in nature so is much better served as a dessert with a dollop of (vegan) creme fresh or cream, rather than as a slice and go kinda cake.
This recipe has been adapted from this recipe from Sorted Food, replacing the grapefruit for oranges. I personally find orange and pistachio is such a winning flavour combination, but now the summer is upon us, lemon would also work, with perhaps some blueberries thrown into the mixture too.
Ingredients for the cake:
- 200g dairy-free butter (such as flora freedom)
- 100g caster sugar
- 100g brown sugar
- 3 tbsp ground flaxseed mixed with 150ml aquafaba (or 3 eggs)
- 100g polenta
- 200g pistachios, ground in a food processor until a fine meal (or use ground almonds)
- 1 tsp baking powder
- Zest of 1 orange
Ingredients for the orange syrup:
- Juice of 1 orange
- 100g caster
- 100ml water
- Preheat oven to 160oc and grease and line a loose bottom cake tin
- Mix the ground flaxseed and aquafaba together in a small jug and set aside until it turns thick and gloopy
- Rub the zest of one orange into the caster sugar – this is the best way to achieve optimum orange flavour
- Cream the butter and sugars together until soft and fluffy
- Next, add the thick flaxseed mixture (or eggs) and mix again
- Fold in the polenta, ground pistachios and baking powder and mix until thoroughly combined. The mixture may look split, but this is fine
- Spoon into the tin and level off. Bake for 45-50 minutes until the cake is firm and a skewer inserted in the middle comes clean
- While the cake is cooking, make the syrup. Combine all the ingredients in a saucepan and bring to the boil. Simmer for 15 minutes or until the mixture reduces.
- Once the cake is out of the oven, brush the syrup liberally over the cake. Leave to cool completely before slicing and serving.
You can follow me on:
Twitter || Instagram || Bloglovin || Pinterest