A gluten free cake made deliciously moist by drizzling warm orange syrup over the top and served with a light yoghurt spiced with cardomon.
WHAT YOU NEED:
150g unsalted butter
6 eggs
200g almond meal
180g polenta
160g caster sugar
1 orange (finely grated and juiced) (you will need aproximately quater cup of orange juice)
1/2 cup of white sugar
1 tsp of lemon juice
1 tsp of orange rind
160 g greek yoghurt
6 cardomon- skin removes and seeds crushed
WHAT YOU DO:
FOR THE CAKE
1. Preheat the oven to 170 celcuis and grease and line a small round baking pan.
2. Beat the butter, sugar and orange rind until light, palew and fluffy.
3. Slowly add the eggs and continue beating for a few mins after last egg added until mixture well combined.
4. Fold this into the polenta and almond mix and pour into the pan.
5. Bake in the oven for aproximately 40 mins or until top in lighltygolden and a skewer comes out clean.
FOR THE ORANGE SYRUP
1. In a small pan heat the sugar, orange rind, lemon juice and orange juice untill the sugar has completely dissolved and the syrup begins to thicken.
2. Prick the warm cake and pour this syrup over the cake and allow the cake to absorb the delicious syrup.
FOR THE CARDOMON YOGHURT
1. Whisk the yoghurt and cardomon seeds together and add some sugar if desired. Keep in the fridge for at least 60 mins before serving.
