Vegan cake recipe – olive oil, cardamom and blood orange polenta cake
So – what to do on a rather dull Saturday? Not quite raining, not quite cold but not warm enough either.
Well, logistics first. The shoe shop in our nearest town is closing down. The lady who owns it is retiring and it is the only shoe shop that properly measures children’s feet, for about 20 miles. Rather an institution actually, as Freddy went there for his school shoes too. So, off to town early, and three pairs of shoes and two pairs of rather pink gumboots later, everyone is happy.
Now what? A quick trip to Framlingham castle. Everyone likes that, because it has both walls to walk round and steep slopes to roll down. Plus, the occasional gruesome story. That works for an hour.
Then the children’s centre is holding a stay and play session which involves rather a lot of lego and even more colouring. That is an another 30 mins gone.
Then the kiddoes get a little bit hungry and a whole lot tired so time to go back home. We walk back to the car, as the tired children want to be carried, don’t want to be carried, want to see something but that something is not what they thought so they start to cry.
Last bit, back through the market. The kiddoes spot some strawberries on sale. Suddenly they are happy. Me, I spot the sign for gorgeous blood oranges on sale and I load up happy.
Especially since I remember the rather beautiful upside down blood orange polenta cake my friend E, who blogs over at The Whinery, made about a year ago. It is one of the easiest cakes to make and even easier to decorate as the blood orange slices do all the work for you. Filled with some great flavours from the polenta, blood orange, olive oil and cardamom, this cake is gorgeous.
Not only that but this cake is both egg free and suitable for vegans and can be made a day ahead with no problems whatsoever. Awesome right?
Here is how to make my olive oil, cardamom and blood orange polenta cake. Please do come back and share images with me on instagram if you make it.
Check out these other blood orange recipes below
Blood orange, lemon and almond cake from Lancashire Food, gluten free pancakes with blood orange and ricotta from Natural Kitchen Adventures, blood orange gin fizz from Supper in the Suburbs and mini blood orange cakes from Tin and Thyme.
Added to recipe of the week link up via A Mummy Too.
- 1 blood orange thinly sliced pith and seeds removed
- 170 g (1 cup) coarse polenta
- 120 g (1 cup) plain flour
- 1.5 tsp ground cardamom
- 1 tsp baking powder
- 0.5 tsp sodium bicarbonate baking soda
- 0.5 tsp salt
- 1 cup almond milk
- 80 ml (0.33 cup) blood orange juice
- 80 ml (0.33 cup) olive oil
- 80 ml (0.33 cup) maple syrup
- Preheat your oven to fan-assisted 160C / 180C / 350F /gas 4 lightly oil a lined 9-inch round cake tin.
- Arrange the blood orange slices at the base of the lined tin in a single layer and set aside.
- Combine the polenta, flour, cardamom, baking powder, sodium bicarbonate and salt in a large bowl and set aside.
- In a separate bowl, whisk together milk, orange juice, olive oil and maple syrup.
- Pour the wet ingredients into dry ingredients and mix until combined.
- Pour the cake batter into the cake tin and bake for 30 – 35 minutes in the preheated oven, or until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool for 5 mins, before inverting onto cooling rack to cool further.
Slightly adapted from the blood orange polenta cake by The Whinery.