Gluten-Free Almond and Orange Cake

Ingredients:

100ml fresh orange juice
25ml sugar
5-6 cm rosemary twig with leaves
150g margarine, soft and milk-free
150g castor sugar
3 large eggs
5ml baking powder
A pinch of salt
5ml orange rind, finely grated
175g almond flour
75g polenta

Method:

1. Preheat the oven to 160 degrees Celsius.

2. Grease a 200mm pie dish or cake tin with a brim of at least 50mm.

3. Heat the orange juice and sugar over a low heat until the sugar has dissolved. Remove from the heat, then add in the rosemary twig and allow to infuse for five minutes.

4. Remove the twig from the syrup, then set aside the syrup.

5. Beat the margarine and castor sugar until it becomes creamy. Add in the eggs gradually while beating at a high speed, until the mixture is light and fluffy.

6. Use a mixing spoon to mix the baking powder, salt, orange rind, almond flour and polenta into the creamed mixture. Spoon the soft dough into the greased pie dish or cake tin, then level the surface.

7. Bake for 50 to 60 minutes, until the cake is golden and done. Remove from the oven, prick the hot cake and pour the hot orange syrup over the cake. Allow to cool before cutting.

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