This is almost straight from Maria Elia’s Modern Vegetarian – just tweaked for the gluten-free element. I considered making it egg-free – using either bananas, or flax, or both – but in the end the lunch date we had where I was due to take it had to be cancelled. Enough subordinate clauses …
- 1 cup plus 1 tablespoon butter, or margarine, or perhaps even coco butter??
- 1 cup superfine sugar – you can use cane, tho, and it will turn out almost as good
- 4 eggs
- 6 T flour mix #2
- 2 tsp baking powder
- juice and finely grated zest of 2 oranges
- 1.5 cups polenta / coarse maize meal
- 2 cups ground almonds (I was under and made up the difference with maize, I think)
- splash of water – if needed – to make up for original recipe ‘4 oz greek yoghurt’ – which we just didn’t have.
For the syrup:
- juice and zest four oranges
- 8 tsp dried lavender
- 3 cups water
- 2 cinnamon sticks
- 3 cups sugar
I made the syrup a year ago, or a little less, the last time I made this cake. So I could skip that this time around – I mention it, tho, to emphasize the fact that the recipe makes a LOT of syrup.
Preheat oven to 170C. Grease and line appropriate springform pan – I used a 20 or 25cm one. Cream butter and sugar (if using coarse sugar, just mix). Sift in flour and baking powder – or just add, screw the sifting. Fold through orange zest, maize, and ground almonds. Add orange juice. Stir to combine.
Bake for 1 hour or until firm / knife comes out clean. If you haven’t made the syrup, make it now – combine all the ingredients and simmer until syrupy. Don’t be afraid to boil it hard for a bit if time is short.
Remove cake from oven. Cool slightly. Pierce all over with sharp knife (before removing from tin) and pour on about half the syrup. Let cool completely. The cake should have absorbed all the syrup leaving plenty of zest and lavender on the surface.
Pictures to follow.