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Orange and almond polenta bundt cake

PT1H15M

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Ingredients

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Orange and almond polenta bundt cake

  • 200g of ground almonds
  • 50g of polenta, the yellow quick-cook variety
  • 80g of plain flour
  • 1 1/2 tsp baking powder
  • 100g of aquafaba
  • 100g of caster sugar
  • 100g of olive oil
  • 50g of golden syrup
  • 1 large orange, zested and peeled
  • 100g of non-dairy butter, melted

Marmalade glaze

Yoghurt créme

  • 80g of aquafaba
  • 40g of caster sugar
  • 1/2 tsp xanthan gum
  • 150g of coconut yoghurt
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Method

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1
Preheat the oven to 170°C/gas mark 5. Grease a bundt tin
2
To make the cake, place the ground almonds, polenta, flour and baking powder in a bowl and mix together. Whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and continue to whisk until glossy and all the sugar grains have dissolved
  • 200g of ground almonds
  • 50g of polenta, yellow quick-cook
  • 80g of plain flour
  • 1 1/2 tsp baking powder
  • 100g of aquafaba
  • 100g of caster sugar
3
Cut the zested and peeled orange into quarters (reserve the zest for garnishing). Place the olive oil, golden syrup and quartered orange into a blender and blitz until a smooth paste has formed. Add the melted butter, then add this mixture to the dry ingredients. Fold gently until just combined
  • 100g of olive oil
  • 50g of golden syrup
  • 100g of non-dairy butter, melted
  • 1 large orange, zested and peeled
4
Fold in the aquafaba meringue then pour the mixture into the greased cake tin. Bake for 35–45 minutes until a skewer inserted comes out clean. If the cake is beginning to brown too much, cover with foil and continue to cook
5
Allow to cool slightly then turn out onto a cooling rack. Mix the marmalade with the zest and juice of the second orange and pour the mixture over the cake
6
To make the yogurt créme, whisk the remaining aquafaba until stiff in a stand mixer. Add the caster sugar and whisk until glossy. Add the xanthan gum and continue whisking until stiff. Whisk the coconut yoghurt in a bowl then fold into the meringue
  • 150g of coconut yoghurt
  • 80g of aquafaba
  • 40g of caster sugar
  • 1/2 tsp xanthan gum
7
Serve a slice of cake with the yogurt créme and garnish with the reserved orange zest
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Orange and almond polenta bundt cake

 
 

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