Niki’s Blood Orange and Polenta Cake

Hey everyone!

Blood oranges…just saying these two words is dramatically beautiful isn’t it? I love these seasonal superstars, so juicy, so ruby red…so good! Apart from just devouring them (mmmm) or popping them in salads and smoothies, you can also bake with them! Here’s a very simple and tasty cake for you all to brighten up your January!

All you need is:

Use organic/natural real food ingredients where possible)
Ingredients:
Makes Serves 6-8

• 2-3 blood oranges, peeled and sliced finely
• 3 tablespoons of coconut oil plus extra for greasing the bottom of your baking pan
• 5 tablespoons of coconut sugar
• 3 eggs
• 1 teaspoon of vanilla extract
• 120g of ground almonds
• 4 tablespoons of polenta
• 100g of gluten free plain flour
• 100ml of almond milk
• A couple of fresh mint leaves, for decoration
• 1 teaspoon of baking powder

Method:

Step 1:

Preheat the oven to gas mark 4 or 180° and grease your baking pan with coconut oil and line with greaseproof paper, set aside.

Step 2:

In a large mixing bowl, whisk in the coconut oil with the coconut sugar and eggs using a whisk. Add in the vanilla extract. You should have a nice and thick glossy consistency, ready for your dry ingredients.

Step 3:

Fold in your polenta, ground almonds and plain flour, alternating with your almond milk, adding your baking powder and fold in again, all the time using a silicone spatula.

Step 4:

Layer your baking tin with a thin layer of your blood oranges and carefully spoon over your batter, bake in the oven for 25-30 minutes, it will be done when the cake is bouncy in the middle when you press your finger in the sponge. Garnish with a few mint leaves when the cake is completely cool and enjoy!

Happy Baking!

Niki
Recipe Creator and founder of nikibakes