Ingredients

The following ingredients have 8 Servings
  • 1 blood orange thinly sliced (pith and seeds removed)
  • 170 g (1 cup) coarse polenta
  • 120 g (1 cup) plain flour
  • 1.5 tsp ground cardamom
  • 1 tsp baking powder
  • 0.5 tsp sodium bicarbonate (baking soda)
  • 0.5 tsp salt
  • 1 cup almond milk
  • 80 ml (0.33 cup) blood orange juice
  • 80 ml (0.33 cup) olive oil
  • 80 ml (0.33 cup) maple syrup

Instruction

  • Preheat your oven to fan-assisted 160C / 180C / 350F /gas 4 lightly oil a lined 9-inch round cake tin.
  • Arrange the blood orange slices at the base of the lined tin in a single layer and set aside.
  • Combine the polenta, flour, cardamom, baking powder, sodium bicarbonate and salt in a large bowl and set aside.
  • In a separate bowl, whisk together milk, orange juice, olive oil and maple syrup.
  • Pour the wet ingredients into dry ingredients and mix until combined.
  • Pour the cake batter into the cake tin and bake for 30 – 35 minutes in the preheated oven, or until a skewer inserted into the centre of the cake comes out clean.
  • Remove the cake from the oven and let it cool for 5 mins, before inverting onto cooling rack to cool further.