This is such an easy and delicious gluten free bake. A light orange polenta cake made with a mixture of quick polenta and gluten free flour, with a fresh fig drizzle poured on top. This cake is perfect in the run up to Christmas but can also be enjoyed any time of year!
To start, cream the butter and golden caster sugar together. I have chosen to use golden caster sugar in this recipe. This helps to give the bake a more buttery flavour, but if you don’t have access to this you can always use white caster sugar instead. Once these are creamed together, add the eggs, just slightly stirring through with a spoon. The mixture might look a little bit strange at this point, but will fix after the dry ingredients are added.
Add both the quick polenta and gluten free self-raising flour and mix thoroughly until everything is combines. Lastly, add the orange zest and juice and make sure that everything is well combined. I would recommend using an electric whisk and blend on high for a few minutes. As polenta is being used, this can sometimes be a little bit tough. That’s why I like to leave the mixture to sit for about 20 minutes. This helps to soften the polenta and makes it easier to cook which results in a softer bake. After this, add the batter to your pre-greased tin and bake.
Fig
Whilst the cake is cooling in the tin, you can make the glaze. This glaze couldn’t be simpler to make and only requires 3 ingredients. Golden caster sugar (or regular white caster sugar), fresh orange juice and fresh figs. For this, you only want to use the inside of the figs. You can either cut the figs in half and ‘scoop’ out the inside or chop the figs in small chunks and cut away the flesh. Place the golden caster sugar, orange juice and figs to a small saucepan and slowly simmer until all of the sugar has dissolved and the figs are nice and gooey.
Once the syrup is ready use a sharp knife to poke ‘holes’ into the cake and pour the glaze on top. I used all the mixture as it helped to intensify the flavour and helps to prevent the cake being or becoming dry without going soggy. Leave it to soak up all the drizzle in the tin and remove once completely cooled down. As this uses fresh figs the glaze will be quite sticky, and may have a slightly tart/bitter flavour, not unlike marmalade. But it still tastes absolutely delicious, and if you prefer you can always sprinkle a little extra sugar on top.
This cake is one of my favourite gluten free countdowns to Christmas bakes but can be enjoyed any time of the year! Any leftover can be stored in foil and kept in a cool dry place for up to 2 days.
Ingredients
- CAKE:
- 125 g / 4.5 oz Butter
- 80 g / 3 oz Golden Caster Sugar
- 2 Eggs
- 70 g / 2.5 oz Quick Polenta
- 100 g / 3.5 oz Gluten Free Self Raising Flour
- Zest of 2 Oranges
- Juice of 1 Orange
- FIG GLAZE:
- 60 g / 2 oz Golden Caster Sugar
- Juice of 1 Orange (roughly 40ml)
- 2 Fresh Figs, insides only
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease a 20 cm round tin using unsalted butter.
- Place the margarine and golden caster sugar into an electric mixer, and beat together until light and fluffy.
- Add the eggs, and lightly stir through. The mixture may look a little bit strange or ‘curdled’, but this will fix as soon as the dry ingredients are added.
- Add both the polenta and gluten free self-raising flour to the mixture and mix until thoroughly combined.
- Place the orange zest and the juice of one orange into the mixture and give everything a good stir. I would recommend using an electric whisk and blend on high for a few minutes. As polenta is being used, this can sometimes be a little bit tough. Leave the mixture to sit for about 20 minutes. This helps to soften the polenta and makes it easier to cook which results in a softer bake.
- Add the batter to your pre-greased tin and place in the centre of the oven for 30 - 35 minutes checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Whilst you're waiting for the cake to cool, make the orange syrup.
- Chop figs into thin squares. You only want the inside of these. I found it easier to either use a spoon to scoop out the inside or to cut it away with a knife.
- Place the remaining orange juice, golden caster sugar and figs into a saucepan and simmer on a low heat. Once the sugar is dissolved the mixture is done. Don’t bring it to boil.
- Using a sharp knife, pierce multiple holes into the top of the cake, ensuring you go all the way down to the bottom.
- Pour the orange drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister cake. But feel free to add less if desired.
- Allow it to cool completely in the tin before turning out.
- Once cool, it's all ready to enjoy.
- Wrap in foil, and keep in a cool, dry place for up to 2 days.
Find more Free From Bakes here:
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