Citrus & Polenta Cake

Name: Citrus & Polenta Cake
Cuisine: Israel
Ingredients: 3 large eggs; pinch of salt; 1 lemon; 1 tsp vanilla extract; 50 g (2 oz) caster sugar; 125 g (4 oz) ground almonds; 50 g (2 oz) polenta or fine yellow cornmeal; 50 g (2 oz) polenta or fine yellow cornmeal; 1 tsp finely chopped fresh rosemary or lemon verbena; 1 tsp finely chopped fresh rosemary or lemon verbena; 125 ml (4 fl oz) olive oil; 2 oranges, ideally a mix of navel and blood orange; 2 oranges, ideally a mix of navel and blood orange; 2 oranges, ideally a mix of navel and blood orange; 2 oranges, ideally a mix of navel and blood orange

Preparation info

Serves:
8-10

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A lovely torte inspired by an Evelyn Rose Passover recipe called Orange Blossom Cake. This version uses polenta or fine cornmeal, instead of matzah meal, so it’s gluten-free. The delicate sponge is infused with fresh citrus and topped with fresh oranges.

Ingredients

3 large eggs
pinch of salt
1 lemon
2

Asia
Israel
Cake
Gluten-free
Vegetarian
Jewish

Method

Preheat the oven to 180°C/Gas 4. Grease and line the base and sides of a 22 cm (9”) diameter springform or loose-bottomed tin with baking paper.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large one. Whisk the whites with a pinch of salt using an e