Author Notes
I created this recipe for a gluten free baking class at the Sustainable Food Center. This class focused on seasonal fruits and local grains that are naturally gluten free. You can find the majority of the ingredients at your local farmers' market. I use both corn flour and a course polenta for a delicious flavor and texture. This torte looks fancy indeed but is simple to make at home. —Rebecca at Salts Kitchen
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Ingredients
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1
small-medium orange
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1 1/2 cups
sugar
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6 tablespoons
butter (or earth balance)
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4
eggs
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1/2 teaspoon
almond extract
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145 grams
almond meal
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100 grams
fine polenta or corn flour
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80 grams
polenta
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1 1/2 teaspoons
baking powder
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1/4 cup
grapeseed oil
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1 tablespoon
lemon zest
Directions
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Boil the whole orange for 1 1/2 hours. Turn it over and add water to ensure it stays submerged.
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Preheat the oven to 350. Grease a 9-inch springform pan and line the bottom with parchment paper.
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Remove the orange from boiling water and cut in half horizontally to remove any seeds.
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Place the whole orange in a food processor and pulse until no large chunks remain.
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Add the butter, sugar, eggs, and extract and blend until completely amalgamated.
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In a large bowl combine all dry ingredients and slowly add them to the food processor and pulse until combined.
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Add the oil in a steady stream until just incorporated.
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Fold in zest.
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Pour batter into prepared pan.
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Bake for 45-50 minutes or until a toothpick comes out clean and the torte sides begin to pull away from the sides.
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