This easy to make Chocolate Orange Drizzle Polenta Cake is lovely and moist and gluten free too.
I have had a packet of polenta in my baking cupboard for some time now, there for using in a cake recipe, and yet for a long time left alone. However, yesterday I decided that with not much time left on its BB date , this would be the day to try it out in a recipe. I have seen recipes for lemon and almond polenta cakes, but I thought I would try something a little bit different and use orange instead of lemon and add some cocoa powder to the batter, and then finish if off with a zesty orange drizzle with some dark chocolate on top.
This was a very easy cake to make and I love the colour of the sponge , set against the dark chocolate topping.
The orange sugar drizzle made the cake lovely and moist and added touches of zesty sweetness, while the dark chocolate kept it firm being too sweet or sickly.
Delicious! I still have some polenta left, so I will be thinking up another flavour combination for a cake very soon -watch this blogging space!
Here is the recipe for this Chocolate Orange Drizzle Polenta Cake
- 150g polenta
- 125g ground almonds
- 25g cocoa powder
- 200g butter
- zest of 1 orange
- 3 eggs
- 100g icing sugar
- juice of the orange + extra orange juice (approx 25ml total juice)
- 25g dark chocolate, grated
- grease and line an 8inch loose bottomed cake tin
- pre heat your oven to 180oC / 160oC (fan)
- place the butter and sugar in a bowl of a stand alone mixer or food processor and whizz for a few minutes
- add the polenta, sugar, orange zest, almonds and cocoa powder and beat well
- add each egg one at a time, beating the batter in between
- pour the batter into your prepared tin and smooth over
- bake for 40-45 minutes until cooked right through
- as soon as the cake is cooked, mix the icing sugar with the orange juice to make a syrup
- make holes in the top of the cake using a knife , fork or skewer and then pour over the orange sugar syrup
- leave for a few minutes, and then scatter the chocolate over the top
- do not remove the cake from the tin until the cake is completely cooled
- then. enjoy a slice 🙂
I am linking this up to Bake of the Week hosted this week Helen (my turn next week)
Let week we had some tasty looking recipes linked up:
This pretty Victoria sponge from Anca
Red Velvet Cupcakes perfect for a loved one this Valentines Day bye Louise
A stunning Scotch Beef and Haggis Meatloaf with Whisky Neeps by Claire
A yummy looking and sounding Peanut Butter and Salted Caramel Cake by Chonnie
A genius take on Haggis as a fridge cake by Claire with her Chocolate Haggis
Perfect for cream tea or just with tea are Jo’s Fruit Scones
And my favourite for my Bake of the Week? Well, I am going with this healthier take on a classic – Anca with her beautiful looking Victoria Sponge , with those redcurrant sat on the top, it really does look too good to eat!
So if you have a bake please link up over with Helen and remember to comment on as many other linked up bakes as your are able to please .
The linky will remain open until Monday evening for you to add up to 3 bakes per blog. Please remember to link to both Helen (http://casacostello.com) and me (http://mummymishaps.co.uk) in your blog posts please, aswell as adding the #BakeoftheWeek badge below. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.
What we will do:
*Comment on every entry
*Include a pic and link to every entry in the following week’s roundup
*Pin, G+ Tweet each entry – Most will also be added to StumbleUpon, Yummly
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