Orange and almond polenta bundt cake

This moist and sticky polenta cake isn't just full of sweet orange and rich almonds; it's also completely vegan. It makes the most of the vegan wonder-ingredient aquafaba (the water from a can of chickpeas), which is whisked into a stiff meringue to add body and lightness to both the cake itself and the coconut yoghurt crème.

First published in 2019
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Ingredients

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Imperial

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

Equipment

  • Blender
  • 24cm bundt tin
  • Food mixer with whisk attachment

Method

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
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
First published in 2019
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From New Zealand law student to the opening of her first solo sustainable restaurant Apricity, Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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