Gluten Free Mandarin and Polenta Cake with Mandarin Syrup

Mandarin and Polenta cake with mandarin syrup recipe | via deliciouseveryday.com

I, like most children, grew up with mandarins in my school lunch box. Their easy to remove skin, and segments that easily break apart, make them the perfect snack for children, as opposed to their more fiddly cousins, the orange.

Despite their user friendly nature I always tend to reach for oranges when baking, so when I came across this recipe for a mandarin and polenta cake with mandarin syrup in the latest Donna Hay magazine I was eager to give it a try.

Much like my favourite chocolate orange cake by Nigella Lawson, this cake uses whole mandarins (skin and all), which are boiled until soft and whizzed to a fine pulp in the food processor. Just be sure to remove any seeds before doing so! Using the flesh and skin makes this cake deliciously aromatic, with it’s perfumed scent wafting through the house as it’s baked.  The other delightful thing about this cake is the combination of polenta and almond meal (almond flour), which forms the basis of the cake, making it wonderfully gluten free.  This combination of polenta and almond meal, and the eggs and sugar whisked to form creamy ribbons, makes it deliciously light, as opposed to most gluten free cakes, which can be a little on the heavy side.

The icing on the cake, so to speak, is the sweet sticky and delicious mandarin syrup drizzled over the top of the cake, making it incredibly moist, whilst adding a beautiful sheen.

So tell me, did you have mandarins in your school lunch boxes when you were growing up and do you prefer oranges or mandarins?

Mandarin and Polenta cake with mandarin syrup recipe | via deliciouseveryday.com

5.0 from 3 reviews

Mandarin and Polenta Cake with Mandarin Syrup
 
Prep time
Cook time
Total time
 
A beautiful and light flourless gluten free cake.
Author:
Serves: 6-8
Ingredients
  • 2 mandarins
  • 85g (½ cup) instant polenta
  • 90g (¾ cup) almond meal (ground almonds)
  • ½ tsp baking powder
  • 3 eggs
  • 110g (½ cup) caster (superfine) sugar
  • MANDARIN SYRUP:
  • 150g (⅔ cup) caster (superfine) sugar
  • 2 tbs water
  • 80ml (⅓ cup) mandarin juice
Instructions
  1. Place the mandarins into a small saucepan and cover with water. Use a plate to weigh the mandarins down to fully submerge and bring to a boil over a high heat. Reduce to a simmer and cook for 30 minutes, or until soft. Cool slightly before pureeing in a food processor.
  2. Preheat the oven to 180 celsius (350 fahrenheit) and line the sides and base of a 20cm springform tin with baking paper. Combine the polenta, almond meal and baking powder in a small bowl and stir to combine. In an electric mixer whisk the eggs and sugar until thick and creamy (around 10 minutes). Add the mandarin and polenta mixtures and fold through.
  3. Pour the mixture into the cake tin and smooth the top and bake for 30 to 40 minutes, or until cooked. Allow to cool in the tin completely.
  4. To make the mandarin syrup place the sugar and water in a small saucepan and whisk to combine. Place over a medium heat and bring to a boil and cook, without stirring, for 7 minutes or until golden. Add the mandarin juice stir to combine. Allow to cool completely at room temperature.
  5. Remove the cake from the tin and spoon the syrup over the cake to serve.

Aria Brisbane
Baguette Bistrot + Bar, Brisbane

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8 Comments

  1. Sarah July 22, 2013  11:35 am Reply

    I love these tender citrus and almond cakes. Their texture is possibly my favorite cake characteristic.

  2. Maureen | Orgasmic Chef July 22, 2013  2:41 pm Reply

    When I was young, citrus fruit wasn't easy to come by and when it was available it was well above my family's comfort zone. However, our Christmas stockings always had tangerines and we were supposed to eat those before waking the parentals. It never worked that way.

    This is a perfect cake!



  3. Rosa July 22, 2013  3:53 pm Reply

    Delightful! This wonderful creation must be really enjoyable.

    Cheers,

    Rosa

  4. Kathryn July 22, 2013  5:42 pm Reply

    Hurrah for polenta cakes!

  5. thelittleloaf July 22, 2013  7:00 pm Reply

    This is SUCH a gorgeous recipe - I love ones which use whole oranges and the idea of a mandarin is even more delicious. Satsumas and mandarins always make me think of Christmas stockings too :-)

  6. Lizzy (Good Things) July 22, 2013  7:11 pm Reply

    Jennifer, your cake looks soooooooo good! I could devour a slice right now!



  7. Michelle July 25, 2013  10:43 am Reply

    Oh yum! This looks amazing. I have some mandarins so I'm going to make this tomorrow.



 

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