A gluten-free cake with fresh seasonal oranges married in a perfect flavour balance with sweet, yet savoury Indian cardamom.




  • Baking


  • Baking




The beauty of this cake is that it contains no gluten, so you cannot overwork the batter.


Polenta Cake

1 orange
15ml (1 Tbsp) butter
5 eggs
250ml (1 cup) honey
10ml (2 tsp) vanilla extract
250ml (1 cup) orange juice
80ml (1/3 cup) coconut oil, melted
125ml (1/2 cup) crème fraîche
500ml (2 cups) almond flour
500ml (2 cups) fine polenta
10ml (2 tsp) baking powder
Pinch of salt

Orange & Cardamom Syrup

375ml (1 ½ cups) orange juice
60ml (1/4 cup) honey
6 cardamom pods, crushed


Polenta Cake

Pre-heat the oven to 170°C
Line a 20cm loose bottom cake tin and spray with non-stick cooking spray.
Cut the orange in rounds and heat a frying pan with the butter and fry each slice until it is golden.
Place the slices fried side facing down in your prepared tin.
Mix together all cake ingredients until well combined.
Pour the batter into the cake tin and bake in the pre-heated oven for about 50 minutes, or until cooked through.

Orange & Cardamom Syrup

Combine all ingredients in a small saucepan and simmer for about 8-10 minutes.
When the polenta cake comes out of the oven, pour the hot syrup over the cake and allow about 15-20 minutes for it to soak in.
Turn the cake out of the tin and enjoy with mascarpone and honey.
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