Author Notes
Store-cupboard staples with lots of fresh oranges and a few chunks of chocolate for good measure come together to create this gluten-free, super moist (sorry!) loaf with a dark crust and drowned in lashings of sugary orange syrup. —Hannah
Ingredients
- For the cake
-
4
eggs
-
170 milliliters
olive oil
-
170 grams
caster sugar
-
2
zested oranges
-
100 grams
ground almonds
-
140 grams
fine polenta
-
1 teaspoon
baking powder
-
100 grams
dark chocolate
- For the syrup
-
150 milliliters
freshly squeezed orange juice
-
55 grams
caster sugar
Directions
-
Preheat the oven to 180°C
-
Grease and line a loaf tin
-
Beat together the egg yolks, oil, 150g caster sugar and orange zest until smooth
-
Mix the dry ingredients together
-
Fold the dry ingredients into oil and sugar mixture
-
Whisk egg whites to stiff peaks, then beat in the remaining 20g caster sugar
-
Fold the egg whites into the cake mixture a few tablespoons at a time. Don't worry if this seems tricky at first, the mixture will loosen up as you go
-
Bake for 45 minutes, or until a toothpick comes out clean
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While it's baking make the syrup: heat the fruit juice with the caster sugar until the sugar dissolves, then let it boil for 1 minute, before leaving it to cool
-
Pierce the cake with the toothpick
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When the cake is cool, pour over the syrup and leave to seep through the cake before cutting in!
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