Ingredients
- 10 juicing oranges (or 5 regular oranges)
- 9 oz. honey (approx. ¾ cup) can sub sugar (brown or cane sugar preferable) but will need to compensate for the moisture lost in the cake (see notes below)
- 1 cup olive oil
- 3 large eggs
- 2 cups almond meal * (ground almonds)
- ½ cup cornmeal ** aka polenta
Instructions
- Preheat oven to 325°F
- Line an 8” springform cake pan with parchment paper and grease everything with olive oil
- ~SYRUP~
- Juice 1.5 - 3 oranges (~ ½ cup) into a pan and add ¼ cup of honey (or ≤ ½ cup sugar)
- Simmer stirring occasionally, until thickened, then set aside
- While syrup is reducing …make the ~CAKE~
- Whisk olive oil with remaining ½ cup honey (or ≤ ¾ cup sugar + extra 2 tbsp oil) on high for 2 min.
- Zest 1.5 - 3 oranges
- Beat in eggs for 2 min. adding zest throughout process
- Fold in almonds, cornmeal, and juice of 1/2 - 1 orange (~¼ cup)
- Pour into prepared pan and bake for 40-50 min.--ready when golden brown and toothpick comes out clean
- Cool for 10 min. before gently loosening with a knife from the pan
- Serve with thin slices of remaining oranges and a drizzle of syrup
Notes
- This recipe is modelled after the Orange Polenta Cake recipe in Jamie Oliver’s 5 Ingredients cookbook
- *Almond pulp from homemade almond milk can be set aside (wet pulp keeps up to 1 week in the fridge and over 1 month in the freezer), then oven dried at a low temperature (200°F) and blended to create a uniform texture
- **Most grocery stores stock degerminated and hulled cornmeal, which has a less "corny" flavour and is shelf-stable once opened (e.g., Purity brand), unlike whole-grain versions
- **Finer grinds of cornmeal produce a lighter texture; if the product is labelled polenta, it's likely coarser. If you're still confused, Fine Cooking does a great job explaining the differences!
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