Blood Orange Polenta Cake (GF) by Milli Taylor

January 12, 2015

We sent Milli Taylor, author of Party Perfect Bites, and one of London's most exciting caterers, some beautiful Moro blood oranges recently. She baked up a wonderful gluten-free blood orange polenta cake, and shares her recipe here with us. 


I find the internet such an inspiring place. When I stumbled upon the 'Cake Hunter' on my tea cake search I didn't realise how happy her blog would make me. This week it has inspired me to join a gym (eek!) and to make blood orange cake. Sophie made the Ottolengi recipe, but I needed to make Gluten Free for my GF friend and fancied using olive oil, in hope that this would taste of the blood oranges and olive oil of Spain.  I was feeling experimental on the weekend so threw something together with inspiration also from smitten kitchen. The leftover pulp from the glaze made a good jam to top the cake.. eating the scraps can be the best bit.

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Blood Orange Loaf Cake (makes 2, fortunately) 
4 blood oranges
200g caster sugar
140ml of natural yogurt
3 eggs
160ml extra virgin olive oil (or mix of olive oil and sunflower)
125g Gluten Free flour

60g quick cook polenta
60g ground almonds
2 teaspoons gf baking powder
1/4 teaspoon salt
For the glaze - I used 50g of simmered and strained raspberries here to add a little colour. 

100g orange juice 50g lemon juice  
100g caster sugar
(simmer the above for a few minutes until sugar has dissolved and the liquid thickens to a maple syrup consistency)

1. Zest the oranges and add zest to sugar
2. Supreme 3 of the oranges by slicing the top and bottoms off and then slice away the peel with the first layer of skin. Now you'll be able to see clearly where to cut. Catch the juices for the oranges, squeeze out the top and bottoms and add the juice of a lemon and other orange until you have 150ml of liquid. The remaining liquid, add to your yogurt.
3. Use half your segments, flaked up to add to your cake mix and reserve half for decoration.
4. Mix your yogurt, sugar, oil thoroughly and then add dry ingredients. Pour into two lined loaf tins and bake at 170fan oven for 40 minutes. After 40 minutes, check they are cooked through. 
5. Once the cakes have come out the oven, brush with the warmed syrup, repeatedly. Reserving half. 
6. Reduce the syrup a little and pour onto cakes once they have cooled for 20 mins or so. (little trick for you there) 
Serve with more yogurt and orange segments.