GF Vegan Citrus Polenta Cake With Rosemary

December 17, 2021
On a cold and snowy day like this one in Edinburgh today I always crave for food that brings back a little sunshine in my life. Citrus types, like orange and blood orange, lemon and lime always remind me of Mediterranean regions of Europe and half forgotten memories of vacations I never been to but read about as a child. But these memories can be shaped and this polenta cake reminded me of the books of Gerald Durrell, the famous British zoologist and writer, called My family and Other Animals. Every family is unique and we might have our own problems but if you spend long time far enough from them, eventually you came down to one conclusion—after all, we love them as they are and miss them terribly.

I've never been to Corfu but this cake took me there with the familiar zesty and fresh citrus flavors and the pleasantly sweet maple syrup. The rosemary is just as aromatic as you'd need to give the cake a surprising twist. Just like our family is, when we miss them.
polenta cake

GF Vegan Citrus Polenta Cake With Rosemary

Recipe Type: Sweets
utensils YIELDS 1 loaf
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  • 5 oranges
  • 5 blood oranges
  • 1/2 cup maple syrup
  • 3 vegan eggs of your choice
  • 100g ground almond
  • 100g GF flour
  • 100g polenta
  • 200ml olive oil
  • 1/4 cup cane sugar
  • 2 ts dried, chopped rosemary
  • 1 fresh rosemary spring
  • of 1 lemon lemon zest
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Directions

1. Preheat the oven to 180°C. Grease a  baking sheet of your choice with margarine or line it with parchment paper  and set aside.

2. Squeeze the juice of 3 blood oranges into a small saucepan, add the sugar and whisk to combine. Simmer the mixture over medium low heat until the  thickens then remove from heat. Add the rosemary spring and leave to cool.

3. In a large mixing bowl, whisk together the olive oil with the maple syrup for 2 minutes with an electric mixer on low speed. Beat in the vegan eggs and whisk on high speed for 2 minutes. Using a spoon now, mix in the zest in 2 oranges and 1 lemon add the ground almonds, polenta, dried rosemary and the juice of an orange and a blood orange.

4. Pour the mixture in the prepared baking tin and bake for 40-50 minutes until the cake golden brown and an inserted tooth pick comes out clean from the middle of it, then leave to cool for 10 minutes before removing from the pan.

5. Remove the rosemary from the syrup and and pour it all over the cake.

6. Decorate with sliced oranges, lemon and blood oranges.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian recipe developer, vinyasa yoga teacher, writer and Wild Woman with a passion for exploring and life outdoors. Originally from Hungary but currently living in Scotland. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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