Orange And Almond Polenta Bundt Cake

Recipe by Chantelle Nicholson, courtesy of Great British Chefs.

This sticky orange and almond polenta bundt cake cake is full of sweet orange and rich almonds; and completely vegan, using vegan wonder-ingredient aquafaba (the water from a can of chickpeas), which is whisked into a stiff meringue to add body and lightness to both the cake and the coconut yoghurt crème.

Cooking Time: 1 hour 15 minutes, plus time to cool Serves: 8

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Ingredients

200g of ground almonds

50g of polenta, the yellow quick-cook variety

80g of plain flour

1 1/2 tsp baking powder

100g of aquafaba

100g of caster sugar

100g of olive oil

50g of golden syrup

1 large orange, zested and peeled

100g of non-dairy butter, melted

Marmalade glaze

1 tbsp of marmalade

1 large orange, zested and juiced

Yoghurt créme

80g of aquafaba

40g of caster sugar

1/2 tsp xanthan gum

150g of coconut yoghurt

#MakeTimeMonday facts

    • Orange is a great source of Vitamin C, supporting healthy adrenal glands, which produce stress hormones such as adrenaline and cortisol.
    • Almonds contain selenium which can help to neutralise and reduce oxidative stress to our body and brain.

Method

  1. Preheat the oven to 170°C/gas mark 5. Grease a bundt tin.
  2. To make the cake, place the ground almonds, polenta, flour and baking powder in a bowl and mix together. Whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and continue to whisk until glossy and all the sugar grains have dissolved.
  3. Cut the zested and peeled orange into quarters (reserve the zest for garnishing). Place the olive oil, golden syrup and quartered orange into a blender and blitz until a smooth paste has formed. Add the melted butter, then add this mixture to the dry ingredients. Fold gently until just combined.
  4. Fold in the aquafaba meringue then pour the mixture into the greased cake tin. Bake for 35–45 minutes until a skewer inserted comes out clean. If the cake is beginning to brown too much, cover with foil and continue to cook.
  5. Allow to cool slightly then turn out onto a cooling rack. Mix the marmalade with the zest and juice of the second orange and pour the mixture over the cake.
  6. To make the yogurt créme, whisk the remaining aquafaba until stiff in a stand mixer. Add the caster sugar and whisk until glossy. Add the xanthan gum and continue whisking until stiff. Whisk the coconut yoghurt in a bowl then fold into the meringue.
  7. Serve a slice of cake with the yogurt créme and garnish with the reserved orange zest.

 

Love this one? Why not check out more Chantelle Nicholson recipes or de-stress meals and snacks.

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