Delight in a gluten-free polenta cake topped with a vibrant blood orange glaze. A perfect balance of flavors in every bite!
Deliciously Moist and Vibrantly Sweet Treat for Any Occasion
If you are a fan of desserts that blend sweet, rustic flavors with a refreshing citrus twist, the Corn/Polenta Cake with Blood Orange Sauce is an exceptional choice. This cake features a rich, slightly crumbly texture thanks to a combination of cornmeal and almond flour, perfectly complemented by a vibrant and tangy blood orange sauce. The combination not only offers comfort but also aligns with healthier dessert options, making it a delightful treat for those looking to indulge without the guilt.
The recipe includes simple yet wholesome ingredients, such as cornmeal, blood oranges, olive oil, raw honey, and a mix of coconut and almond flour. The preparation begins with creaming together oil, honey, eggs, and orange juice, followed by sifting and combining the dry ingredients. Once baked to perfection, the cake is topped with a homemade blood orange sauce that enhances its flavor profile while providing a beautiful presentation. This dessert is not only delicious but also packed with vitamin C, making it a nutritious option for any occasion.
Indulge in a Zesty Delight: A Heavenly Fusion of Smooth Polenta and Tangy Blood Orange Bliss
hello everyone this is enaf welcome to my kitchen today in episode we are making something so delicious so nutritious that I cannot wait to share with you it’s a poanta cake it’s a gluten and dairy free and for the ingredients we needed this is beautiful oranges it’s a bloody oranges I love those gorgeous fruit they only available this time of the year but if you see this video much later and unfortunately for some of you who live in this areas where the bloody oranges is not available use regular oranges it’s not a big deal use tangerin it’s not a big deal even I love the beauty of this dark fruit the star of the dish actually is poent for the simple cake we need simple ingredients but before we start I want to.
Say few thing about pantum for those who don’t know what is Penta poent is Staple in French and Italian cuisine in Ukraine called Karo nakasha and it’s um it’s something made out of corn but it’s different than grees number one it’s more fine ground number two it’s different type of corn and number three it’s not treated with alkaline like um greit so does cook differently so I would not suggest you to substitute and everything else it’s simple it’s honey so it’s a no sugar and no white flower cake it’s kind of healthy cake and for people who try to watch their uh diet so what we need we need to start with beaded wet ingredients and for wet ingredients it’s olive oil instead of butter and we need 3/4 of cup it’s a rostic recipe please don’t do extremely too measuring try to be um relax little more little less not big deal I always use extra virgin olive oil 3/4 cups in and.
Honey and I always use raw local honey and another amount three and4 cup of honey same amount and by adding to your cup first olive oil it will be nice and easy to slide off sticky honey here we go so I always recommend add oil to your meas cup before and now try to whip just kind of we do butter and sugar in this case olive oil and honey nice and fluffy and this cake actually rely on this eggs to bring B it bring nice and fluffy just to be secure I’m going to add tiny bit of baking soda but it’s actually not necessary if you whip proper way eggs and great them out it’s three large eggs it should be enough look at that it’s beautiful my son Thomas love those oranges he he think they’re more sweeter I think they’re more prettier not necessar sweeter but they’re beautiful last year I published.
Um breakfast kind of dessert pizza uh with those oranges and I will link below actually this time of the year I did as well and we we just love those oranges they’re so sweet and Beautiful Just Eye peeling I would say my my son is always about Bloody oranges they are like blood look at that so we’re just adding this juice as well to our wet ingredient the oil help us to stick this paper and we need about half cup of this pant I’m going to eyeball this is one cup yeah yeah I think maybe slight more H it’s not big deal and about 1 teaspoon of baking soda going to activate with acid in with acid of oranges and now we’re going to add one cup.
Of almond flour and one cup of coconut flour you can use one of each or you can use like I do or you you can use just coconut just almond or whatever you have on hand it’s not um that important one cup of almond flour and let’s do one cup of coconut flour about half teaspoon of salt or less 1/4 teaspoon just a peach it’s everything eyeballing in this recipe let’s add a little bit more flavor I’m almost forgot why why not little bit of that give more I love how it smell oranges and remember for this cake any oranges will do any oranges if it’s you have use big oranges use only one to squeeze juice for the um cake batter if it’s small like mine Ed.
to 325° for about 20 30 minutes and now I need juice about to make sauce Meanwhile we’re waiting for the cake and we need about three um three oranges I just love how beautiful they are color and smell I love how oranges smell it’s so beautiful It’s Getting Thinner and let’s cook for another 5 6 minutes and or until we’ll see the syrup start become more thicker beautiful it’s slightly thicker now turn off and while we are waiting for cakes this syrup will get even more thicken.
And while I’m waiting on cake it needs another 10 minutes um let’s do some oranges for garnish I like to garnish with fresh fruit I think it’s a better for you has at least more vitamin C right this cake I was planning to share with all of you for at least 3 years one of my favorite this should be enough just for few servings smells so good I wish you would be in my kitchen actually took 35 minutes keep eye on keep eye on and keep checking depends I try to keep on a middle rack but depends where’s your oven keep eying let’s cool little but that’s I think the hardest part to wait until it’s cool and then I can slice and eat it’s nice and hot it’s beautiful while this cake nice and and warm I want to absorb and more kiss this beautiful gorgeous syrup that by the way as I promise got thicken while we’ve been waiting for cake this is.
The consistency it’s perfect so now add little bit of we’re going to add a little bit to the cake and I’m so impatient to wait until it’s completely cool so I’m going to cut in it’s still steamy and as you see the syrup coming through it’s beautiful let’s try this syrup thing moist oh my God moist sweet I can taste corn it’s so delicious ious and has so much fiber and color vitamin C glutenfree dairy free if you have any dietary restriction this is simple cake it’s good for you easy to make good for breakfast for some potlock for after meal dessert or really for any occasion this cup of coffee for breakfast why not I enjoy this recipe and I’ll link below similar at recipe and as always cook from fresh nutrition delicious and see you next time bye.
