dairy free egg free nut free
Thanks to a morning spent with my school mums, I was inspired to make an allergy-friendly version of this lovely citrus polenta cake.
2 1/2 cups self raising flour
1 cup caster sugar
1/2 cup polenta
250g dairy-free margarine, melted
1 orange, grated rind and juice
1/2 cup rice/soy milk
3 egg replacers (Orgran)
1/3 cup orange juice
1/4 cup caster sugar
Combine flour, sugar and polenta in a bowl and mix well. Add melted margarine, grated rind, juice, milk and finally egg replacers and mix gently until well combined.
Pour into loaf tin lined with baking paper, smoothing the top, and bake in 180 C oven for 50-55 minutes.
Combine the extra orange juice and sugar in a small saucepan and heat gently until sugar is dissolved.
Once ready, cool cake in tin for 10 minutes then remove to rack. While still warm to the touch, brush the glaze over the top of the cake.
Can also be made in a round cake tin.