Orange Polenta Cake

Orange Polenta Cake
Prep time
Cook time
Total time
Such a moist cake
Serves: 8-10
  • 200g Ground Almonds
  • 100g Polenta
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • ¼ tsp Himalayan Pink Salt
  • 200ml Coconut Oil
  • 200g Coconut Palm Sugar
  • 4 eggs
  • Zest of 2 Oranges
  • 3-4 Oranges depending on size
  • For the drizzle
  • Juice of 1 Orange
  • 1 tbsp. Date Syrup
  • 1 tbsp. Soft Vegan Butter
  1. Preheat the oven to 180C/fan 160C and line a 20cm cake tin with baking parchment
  2. In a bowl combine the ground almonds, polenta, ground cinnamon, ground nutmeg, baking powder and salt
  3. In another bowl or a mixer cream together the coconut oil and coconut sugar and then add the eggs one at a time, mixing together
  4. Now mix the wet mixture with the dry mixture and add the orange zest
  5. Slice the skin and pith (as good as you can) from the oranges and cut the flesh into 5mm slices, line the bottom of the cake tin with these and then pour the mixture on top
  6. Bake in the oven for about 35-40mins or until a skewer comes out clean
  7. Leave to cool and then turn onto a plate
  8. While the cake is cooling, make the drizzle by placing all the ingredients into a saucepan and simmer over a gentle heat for 5 mins
  9. Pour and brush the drizzle over the cake - enjoy every mouthful