Usually my husband comes to the kitchen to eat. Or to make me a cappuccino. This time, however, he was actively involved, his ambition made me a little afraid, even after many years of marriage, the joint appearance at the stove is something completely new. My worries, that the whole thing ends in either a huge dispute or a cake disaster, were completely unfounded - we worked together in harmony on this gluten-free polenta cake. Maybe we should do it more often, the result speaks for it.
juice and peel of 1 organic orange
180 g sugar
1 sprig of fresh rosemary
180 g soft butter
75 g polenta
180 g ground almonds
1 tsp organic cream of tartar
crème fraîche to finish
Butter for the baking dish
Preheat the oven to 160 degrees (fan oven). Brush a round springform pan (diameter 24-26 cm) with butter.
Put the orange juice in a saucepan with 25 g of sugar and bring to a boil. Add a sprig of rosemary and let infuse without heat.
Mix the butter and the remaining sugar until creamy. Gradually add the eggs, keep stirring. Stir in the polenta, almonds, orange peel and baking powder, mix until you get a smooth dough.
Fill the dough into the springform pan, bake for 50-60 minutes. Take out of the oven, pierce about 20 holes with a wooden skewer. Heat the orange syrup with the rosemary again, remove the rosemary, pour the syrup over the cake. Allow to cool completely in the pan, turn over and serve with crème fraîche.
You can also freeze the cake very well - first wrap it in baking paper, then wrap it in aluminum foil. Defrost, then bake at 180 degrees for 10 minutes.
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