Polenta is traditionally an Italian savoury dish but if you have never used it in a cake it is well worth trying and because it doesn't use any flour it’s naturally gluten-free. The polenta grains give the cake a lovely soft crumbly texture and when combined with the super-buttery macadamia nuts and the tangy citrus fruit the result is one delicious cake. This recipe was taken from World's Best Cakes by Roger Pizey, published by Jacqui Small.
9 ingredients6 steps
Gluten Free
Method
Step 1
Preheat the oven to 170°C (150°C, gas mark 3) and line a 22cm (8½in) round cake tin with baking parchment.
Step 2
Pulp the mandarins by placing them whole in a pan and cover with cold water. Bring to the boil, drain and then repeat the process three times. Once cool halve the mandarins and discard any seeds then blend until pulpy.
Step 3
Cream the butter and sugar together with the vanilla extract until light and fluffy. Add the eggs one at a time and beat well.
Step 4
Stir in the polenta, baking powder, macadamia nut meal and mandarin pulp, and mix well until combined.
Step 5
Spoon the mixture into the prepared tin and bake in the oven for one hour.
Step 6
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack. Strip off the baking parchment. Serve dusted with icing sugar.
Ingredients
MetricImperial
4Small mandarin(s) (unpeeled)
250gUnsalted butter (softened)
225gBillington's Unrefined Golden Caster Sugar
1 tspNielsen-Massey Vanilla Extract
3Large free range egg(s)
170gPolenta
1 tspBaking powder
275gMacadamia nuts (blitzed into a coarse meal)
Icing sugar (to dust)
Utensils
8 1/2 in round cake tin
Parchment paper
Saucepan
Wire cooling rack
Nutritional information per 151g serving
Energy 671cal
Fat 54g
of which Saturates 21g
Carbohydrates 38g
of which Sugars 34g
Protein 7g
Salt 0.5g
1 Baker Ratings
This is a fabulous cake - i got my recipe from womens weekly - it is doing the rounds
