There’s no better way to finish a family dinner than with this decadent and indulgent Chocolate Orange and Polenta Cake, which is drizzled with orange syrup – and dairy-free. Best way to serve? Warm with a generous dollop of rich vanilla ice cream.
250 g Flora Dairy Free
250 g golden caster sugar
4 medium eggs
150 g polenta
150 g plain flour, sieved together with
50 g cocoa powder
2 teaspoons baking powder
2 oranges, grated rind plus
1 tablespoon orange juice
100 ml orange juice
100 g golden caster sugar
Preheat oven to 160°C, 140°C fan, Gas mark 3.
Place all cake ingredients in a large mixing bowl and mix thoroughly until well combined.
Spoon into a greased and bottom lined 23cm round cake tin and bake in pre- pre-heated oven for 1-1/4 hours until a skewer inserted into the centre comes out clean. Leave to stand in the tin for 5 minutes before turning out and cooling on a wire rack.
Whilst the cake is baking, make the orange syrup by heating together the orange juice and sugar in a saucepan until the sugar has dissolved. Bring to the boil and simmer for 2-3 minutes.
Drizzle the orange syrup over the top of the cake.
Delicious served warm with a good quality vanilla ice cream.
About Flora Dairy Free
For those with dairy allergies or intolerances we recommend Flora Dairy Free. Certified with absolutely no dairy, Flora Dairy Free spread is packed full of flavour and free from preservatives, artificial colours and flavours. An ideal alternative to butter with no compromises. Use for spreading on crackers or sandwiches and for baking delicious dairy free treats.