Orange Polenta Almond & Pistachio Cake

The combination of orange & pistachios really works, using polenta & ground almonds make this cake gluten free.  Pistachios are loaded with nutrients, high in antioxidants, low in calories and high in protein!


Equipment

You will need...

Loaf or round baking tin
Medium saucepan
Food processor

Ingredients
2 unwaxed/organic oranges
150g ground almonds
50g fine polenta
180g unrefined golden caster sugar
4 free range eggs at room temperature
1 tsp baking powder (gluten free if required)

Topping 

2 unwaxed/organic oranges
50g unrefined golden caster sugar
2 tsp raw honey
50g (handful) of pistachios, shelled and crushed
 


To make...

Serves 12

  1. Preheat your oven to 180oC/160oC (F) Gas 4
  2. Boil 2 of the oranges for 1 hour ensuring you top up the water half way
  3. Line your tin with non stick baking parchment
  4. Thinly slice one of the oranges and lay on a baking sheet and drizzle with the honey
  5. Once the oranges have boiled, check to make sure a knife can easily be inserted, if so it means they are ready, if still quite hard, top up with water and boil for another 15 minutes
  6. Slice the oranges into quarters and remove any pips
  7. Pulse in the food processor until it looks like a paste, remove on a small plate (you should have around 400g of orange paste)
  8. Do not rinse the processor bowl!! Blend the eggs and sugar in the food processor until thick and creamy (approx. 2 minutes)
  9. Add the orange paste, polenta, almonds & baking powder and pulse for 2 minutes
  10. Once fully combined pour into your prepared tin and bake for 1 hour.
  11. As you place your tin in the oven, also place the sliced oranges and bake for 45 minutes
  12. While the cake and topping are baking, prepare the drizzle
  13. In a small bowl, whisk together the sugar, zest and juice of the other orange until fully combined
  14. To test if your cake is cooked to perfection, place a cake tester in and it should be completely clean, if not, bake for a further 5 minutes
  15. Leave to cool in the tin
  16. While the cake is cooling in the tin, drizzle over the sugar & orange mix and place the orange slices on the top
  17. Leave to cool completely
  18. Delicious on its own or with a cup of green tea
  19. This cake will keep fresh for 1 week in an air-tight container

Nutritional Info
Per Serving
248 kcal | 11.4g fat | 1.4g saturates | 27.2g carbs | 23.7g sugars | 2.7g fibre | 7.4g protein | 0.22g salt

LOW CAL | LOW SAT | FIBRE | PROTEIN | LOW SALT | FOLIC ACID | VITAMIN C | POTASSIUM | CALCIUM | PHOSPHORUS



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