Polenta Yoghurt Cake with Almonds & Orange

A gluten free almond and orange cake. The yoghurt adds moistness to the sponge.

Our recipe for this polenta yoghurt cake has the traditional flavours of orange and almond in a delicious moist sponge made using FAGE Total Yoghurt, all drizzled with a sweet syrup.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 8
For the Sponge Cake:
120g FAGE Total
250g butter
190g golden caster sugar
4 eggs
50g self-raising flour
grated zest of 2 oranges
100g ground almonds
250g polenta
2 tablespoons of poppy seeds (plus 1 tablespoon extra for the top of the cake)
For the Syrup:
Juice of 2 oranges
175ml water
140g golden caster sugar
1 cinnamon stick
50g honey
To Serve:
A large dollop of FAGE Total
Honey

>60'
Serves 8
INSTRUCTIONS
  1. Pre heat the oven to 170°C/325°F/Gas Mark 3. Grease a 20cm/8” round cake tin.
  2. Beat the butter and sugar until it is pale yellow and creamy and beat in the eggs one at a time.
  3. Add the flour, zest, ground almonds, polenta, FAGE Total yoghurt and poppy seeds. Mix well with a wooden spoon and transfer to the prepared tin smoothing the top with the back of a spoon.
  4. Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked. Leave to cool in the tin.
  5. To make the syrup place all the ingredients in a pan and bring to the boil then simmer until reduced by at least half and it has a syrupy consistency.
  6. Using a skewer dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds. Leave to soak in before removing from the tin.
  7. Serve with extra FAGE Total yoghurt or vanilla ice cream and a trickle of honey.

Want more inspiration for something similar? Try our recipe Peachy Panacotta

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