Polenta olive oil cake with orange and Campari jam
This olive oil and orange cake is beautifully moist, and just so happens to also be gluten free. It's quick and simple to make, and pairs beautifully with a generous helping of orange and Campari jam. Extra jam will keep well in the fridge and is perfect on toast, or as a glaze on other tarts and cakes.
Ingredients
Metric
Imperial
For the orange and Campari jam
- 10 oranges, 4 zested
- 270g of caster sugar
- 40ml of Campari
For the polenta olive oil cake
- 200ml of extra virgin olive oil
- 150g of honey
- 3 Freshlay Farms Golden Yolker® eggs
- 1 large orange, zested and juiced
- 200g of fine almond flour
- 100g of polenta
- 1 pinch of salt
For the garnish
- 1 orange, sliced into segments
- 1 handful of raspberries
- icing sugar, for dusting
Equipment
- 20cm cake tin
Method
Start by making the orange and campari jam. Boil the oranges for 2 minutes, then peel, cut the peel into slivers and roughly chop the pulp
- 10 oranges, 4 zested
Blitz the orange pulp in a blender until almost smooth. Strain most of the liquid through a cheesecloth then add to a large pot along with the blanched peel, caster sugar and campari
- 270g of caster sugar
- 40ml of Campari
Bring to a simmer and leave to reduce and cook down for around 30–40 minutes on a medium-low heat
Once the jam is thick enough to stand and isn't runny, remove from the heat and set aside
Meanwhile, prepare the polenta olive oil cake. Preheat the oven to 180°C fan, then line a 20cm (8 inch) round cake tin with parchment paper
In a stand mixer fitted with a whisk attachment, whisk together the olive oil and honey before adding in the eggs one by one
- 200ml of extra virgin olive oil
- 150g of honey
- 3 Freshlay Farms Golden Yolker® eggs
Add in the zest of 1 orange, then mix for a minute or so until the mixture is light and fluffy
- 1 large orange, zested and juiced
Remove the bowl from the stand mixer and fold through the almond flour, polenta, salt and orange juice
- 200g of fine almond flour
- 100g of polenta
- 1 pinch of salt
Transfer to the cake tin and bake for around 50 minutes until set
Leave to cool for around 15 minutes before removing from the cake tin and leaving to cool completely
Spread the jam over the top of the cake in the centre, before garnishing with segments of oranges and raspberries, dusting with icing sugar and slicing to serve
- 1 orange, sliced into segments
- 1 handful of raspberries
- icing sugar, for dusting
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