As Easter is only one week away I decided to make some delicious and ofcourse guilt free cake which can be perfect addiction on your Easter table.
After looking at many different recipes I created my own which is moist, sweet but zesty and ofcourse #glutenfree #vegan #dairyfree.
Personally I don’t use refined sugars in my recipes so this loaf is the healthiest it could be.
So let’s get started:
For my orange loaf cake I have used: • Polenta / 150gr
• Ground almonds / 250gr
• Dairy free yoghurt/ 120ml
• Melted coconut oil / 120ml
• Agave syrup / 120ml
• 1/4 cup. orange juice / 60ml
• Almond dairy-free milk room temperature 1/4 cup
• 2 tbsp. zest
• 1/2 tsp. baking powder
• ¼ cup agave syrup
• 2 tbsp. orange juice
• Crushed pistachio nuts 25 grInstructions
1 Pre heat the oven to 175C.
2 Put all of the liquids (yoghurt, coconut oil, milk, agave syrup and orange juice) into a jug, whisk well and set aside
3 Put all of the dry ingredients (flour, polenta, ground almonds, baking powder and orange zest, cardamom ) into a large bowl and whisk together until well combined
4 Pour the liquid into the bowl and whisk well
5 Bake in the oven for 35-40 minutes, until a skewer comes out clean
6 Allow to cool slightly, then using a cocktail stick poke holes into the top of the cake. Pour the syrup evenly over the cake ,add the crushed pistachio on top.
7 For orange zest stars I used cookie cutter and added them to the syrup while boiled together.
8 Let it set for 30 min and serve ⭐️
It was my first polenta cake and I love it so much especially in combination with almond .Its very similar to Italian cakes you can find in cafe shops but it’s absolutely delicious and healthy.
Let me know if you tried it or have any question.