If you love cakes but yet want to stick to your diet and remain healthy, keep reading….
Hi folks, welcome again…
Frankly,neither am I a diet guru nor someone who is much so bothered about gluten free or vegan or vegetarian foods.
So, now this question arises: What about this gluten free Cake??
So here’s the story WHY?
I used to work as a bakery assistant in a restaurant cum cafe few months back which was mostly dedicated to healthy foods, which were mainly vegan, gluten free… Oh- so-healthy!
The owner wanted to revamp the dessert menu and being Italian she wanted to incorporate Polenta into it…
For all of y’all who do not know what Polenta is, this is for you all. Polenta is a cornmeal made from maize which is dried and ground. It is pale yellow in colour and almost looks like semolina or rava. Polenta is an essential in Italian cooking…
Besides being tasty, this cake also fuels your body and soul, helping you feel great yet not too stressed about ruining your dietary requirements by having something sweet.
Oranges added to this cake makes it fruity, citrusy and also is an excellent source of Vitamin C.
Coconut Sugar or Coconut Palm sugar could be considered as an unrefined sweetener which also gives you a handful of nutrients. This helps to flavour the cake and gives it almost a caramelised feel.
The nuts in the cake, especially pine nuts being very buttery give the cake an amazingly scrumptious taste.
Cardamom added gives the cake a very different fragrance. I love Cardamom. It is a very important part of my masala chai too…which by the way I am enjoying now, while writing this blog post…
I could call this one of my delicious cravings because I love the flavour of oranges with cakes.
As the weather in London is getting much cooler and fall is arriving soon, with Halloween stuff slowly entering the market…soon it’ll be time for Christmas… Cakes and sweets stand out at Christmas so this cake will be just perfect as an early winter comfort food too…
- 150g Gluten Free Bread Flour
- 100g Almond Flour
- 100g Polenta
- 275g Coconut Sugar
- 1/2 tsp Cardamom Powder
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- Pinch of Himalayan Salt
- Handful of pine nuts
- Handful of cashew nuts roughly chopped
- Finely grated zest of 3 oranges
- Juice of 3 oranges
- 1/2 cup Soya Milk
- 3/4 cup Olive Oil
Garnish: Cut thin slices of oranges and place them in the lined baking tin. Do not forget to sprinkle some coconut sugar over it so that it caramelises when baking, thus, cooking the orange slices.
- Preheat the oven to 180’C/350’F/Gas mark 4. Grease an 8 inch round cake tin, then line the base and sides well with greaseproof paper (baking paper).
- Mix the dry ingredients i.e. gluten free bread flour,almond flour, polenta, coconut sugar, cardomom powder, baking powder and baking soda, Himalayan salt together with the orange zest(rind). Keep aside.
- Mix together all the wet ingredients i.e. orange juice, Soya milk and olive oil in a separate jar as it will be easier to pour into the dried ingredients without creating a mess. Keep aside.
- Dust the pine nuts and cashew nuts with a little bread flour until coated properly with the flour.
This helps the nuts to distribute evenly in the batter without letting them sink to the bottom while baking. That’s a very important tip to remember while adding nuts or some chunks of chocolate or even fruits to a cake batter.
5. Next mix the wet ingredients in the dry ones well and finally fold in the nuts.
6. Add the batter into the tin which already has the sliced oranges in.
7. Bake for 50-55mins or until a toothpick inserted in the cake comes out clean.
Another tip to know that the cake is done perfectly well is when the cake leaves the sides of the tin.
8. Remove the cake from the tin carefully by flipping it over.
So, enjoy baking this wonderful and healthy piece of art while I sit here and sip on my masala chai…☕️