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Orange & almond polenta bundt cake

Vegan Recipe, Prep & Cook: 1 hr 15 min, Serves 8 By Chantelle Nicholson
Method

Preheat the oven to 170°C/gas mark 5. Grease a bundt tin.

To make the cake, place the ground almonds, polenta, flour and baking powder in a bowl and mix together. Whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and continue to whisk until glossy and all the sugar grains have dissolved.

Cut the zested and peeled orange into quarters (reserve the zest for garnishing). Place the olive oil, golden syrup and quartered orange into a blender and blitz until a smooth paste has formed. Add the melted butter, then add this mixture to the dry ingredients. Fold gently until just combined.

Fold in the aquafaba meringue then pour the mixture into the greased cake tin. Bake for 35-45 minutes until a skewer inserted comes out clean. If the cake is beginning to brown too much, cover with foil and continue to cook

Allow to cool slightly then turn out onto a cooling rack. Mix the marmalade with the zest and juice of the second orange and pour the mixture over the cake.

To make the yogurt créme, whisk the remaining aquafaba until stiff in a stand mixer. Add the caster sugar and whisk until glossy. Add the xanthan gum and continue whisking until stiff. Whisk the coconut yoghurt in a bowl then fold into the meringue.

Serve a slice of cake with the yogurt créme and garnish with the reserved orange zest.

Source: greatbritishchefs.com

Ingredients
+
For the cake
+
200g of ground almonds
+
50g of polenta, the yellow quick-cook variety
+
80g of plain flour
+
1 1/2 tsp baking powder
+
100g of aquafaba
+
100g of caster sugar
+
100g of olive oil
+
50g of golden syrup
+
1 large orange, zested and peeled
+
100g of non-dairy butter, melted
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For the glaze
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1 tbsp of marmalade
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1 large orange, zested and juiced
+
Yoghurt créme
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80g of aquafaba
+
40g of caster sugar
+
1/2 tsp xanthan gum
+
150g of coconut yoghurt
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