Dessert
Chocolate Orange and Polenta Cake
There’s no better way to finish a family dinner than with this decadent and indulgent Chocolate Orange and Polenta Cake, which is drizzled with orange syrup – and dairy-free. Best way to serve? Warm with a generous dollop of rich vanilla ice cream.
There’s no better way to finish a family dinner than with this decadent and indulgent Chocolate Orange and Polenta Cake, drizzled with syrup and dairy-free.
Cooking Time
1 hour 15 minutes
Prep Time15 minutes
Servings12
- 250 g Flora Original
- 250 g golden caster sugar
- 4 medium eggs
- 150 g polenta
- 150 g plain flour, sieved together with
- 50 g cocoa powder
- 2 teaspoons baking powder
- 2 oranges, grated rind plus
- 1 tablespoon orange juice
Orange syrup
- 100 ml orange juice
- 100 g golden caster sugar
- Preheat oven to 160°C, 140°C fan, Gas mark 3.
- Place all cake ingredients in a large mixing bowl and mix thoroughly until well combined.
- Spoon into a greased and bottom lined 23cm round cake tin and bake in preheated oven for 1-1/4 hours until a skewer inserted into the centre comes out clean. Leave to stand in the tin for 5 minutes before turning out and cooling on a wire rack.
- Whilst the cake is cooking, make the orange syrup by heating together the orange juice and sugar in a saucepan until the sugar has dissolved. Bring to the boil and simmer for 2-3 minutes.
- Drizzle the orange syrup over the top of the cake.
- Delicious served warm with a good quality vanilla ice cream.
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