Orange Syrup Cake Gluten Free

Week 2


When I first started this site I really didn’t make a lot of desserts. As time goes on I find I am choosing desserts for most themed topics. Somehow I get more satisfaction out of preparing and photographing a sweet, rather than a savoury item.

So for this weeks Cookbook Challenge topic being “Citrus” I toyed with the idea of a “Duck l’orange” for about a millisecond, and then went straight to the sweet section of my mind.  I do like a nice orange cake, especially orange and poppyseed muffin but that’s a little plain. I wanted something sticky and desserty… and so the Orange Syrup Almond and Polenta Cake was born, a hybrid of many recipes.

Gluten Free orange cake

The cake has a fantastic texture which is due to the flourless crumb. It is beautiful and light, with just the almond meal and citrus zest giving the cake its flavour. The real zing comes from the warm orange sauce.  The sauce is poured over the cake turning it into something which resembles a summer pudding more than a plain cake.


225g butter, softened

225g caster sugar

3 large eggs

225g ground almonds

grated rind of 2 oranges

100g  polenta

½ tsp baking powder

Orange Syrup:

100g caster sugar

grated rind of 2 oranges

450ml orange juice

2 cloves

1 cinnamon stick

5 cardomon pods (bruised)

100ml water

2 tbsp cornflour

Orange Syrup Cake

Preheat the oven to 145 C for a fan forced oven. Grease cake tin.

Beat the butter and sugar until pale, light and fluffy. Gradually beat in the eggs one at a time.

Add the orange rind, almond meal, polenta and baking powder and mix until combined. Spoon into the cake tin and level the top.

Cooking flourless cake

Bake for 1 hour or until firm and golden.

Leave the cake in the tin for 10 minutes to cool, then turn out onto a serving platter.

Flourless orange cake

Orange Syrup:

Combine orange juice, rind, sugar and spices in a saucepan and bring to the boil while stirring. Simmer for 1 – 2 minutes.

Orange Syrup

Turn the heat off and allow the spices to steep in the liquid while the cake cooks. Combine the water and cornflour and reserve for later use. Once the cake is cooked remove the spices from the sauce. Turn the heat to low and warm the orange syrup once again. Add the cornflour mix and stir until the syrup thickens.

Serve the syrup over the warm cake.

This cake would be delicious served with ice-cream.

Orange and almond cake