This super moist Earl Grey and Citrus Polenta Cake is a gluten-free take on the beloved British drizzle cake. Orange, lemon and lime give this cake a citrusy kick whilst the Earl Grey tea cuts through the sweetness.
TIP: To make this cake dairy-free sub the butter with 150ml melted coconut or olive oil.
This dish contains the following allergens: Eggs, Tree Nuts, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Utensils
Step 1
Grease Ninja 20cm square baking Tin or 20cm square cake tin with oil and line with parchment paper, then set aside.
Step 2
Pour 180ml water in the Combi Pan for steaming. Place the Crisper Plate on top and set aside until needed.
Step 3
In a large mixing bowl, using electric beaters, beat butter/oil and sugar until combined. Beat in eggs until light and fluffy. Beat in remaining cake ingredients until combined. Pour cake batter into cake tin and place on crisper plate. Slide into Level 1.
Step 4
Close the door and flip the SmartSwitch to COMBI COOKER.
Step 5
Select COMBI BAKE and set time to 14 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).
Step 6
While cake is cooking make topping. Warm juices, sugar, and tea bags in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Set aside to cool then remove tea bags, squeezing out as much syrup from them as possible.
Step 7
The cake should be cooked when a cocktail stick or skewer is inserted in the centre and comes out clean. Carefully remove tin from unit. Pierce cake all over with cocktail stick or skewer then spoon over the syrup. Allow cake to cool in tin completely, before turning out and cutting into squares. Serve with Greek yogurt or vanilla ice cream if desired.
Grease Ninja 20cm square baking Tin or 20cm square cake tin with oil and line with parchment paper, then set aside.
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 2 of 7
Pour 180ml water in the Combi Pan for steaming. Place the Crisper Plate on top and set aside until needed.
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 3 of 7
In a large mixing bowl, using electric beaters, beat butter/oil and sugar until combined. Beat in eggs until light and fluffy. Beat in remaining cake ingredients until combined. Pour cake batter into cake tin and place on crisper plate. Slide into Level 1.
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 4 of 7
Close the door and flip the SmartSwitch to COMBI COOKER.
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 5 of 7
Select COMBI BAKE and set time to 14 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 6 of 7
While cake is cooking make topping. Warm juices, sugar, and tea bags in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Set aside to cool then remove tea bags, squeezing out as much syrup from them as possible.
For the cake
200g
butter
200g
golden caster sugar or agave nectar
200g
ground almonds
100g
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
120g
golden caster sugar or agave nectar
6
Earl Grey tea bags
For the cake
7oz
butter
7oz
golden caster sugar or agave nectar
7oz
ground almonds
3oz
fine polenta
1 1/4 tsp
gluten free baking powder
3
eggs
2
oranges, zest only
2
lemons, zest only
2
limes, zest only
For the cake syrup
4
oranges, juice only
2
lemons, juice only
2
limes, juice only
4oz
golden caster sugar or agave nectar
6
Earl Grey tea bags
Step 7 of 7
The cake should be cooked when a cocktail stick or skewer is inserted in the centre and comes out clean. Carefully remove tin from unit. Pierce cake all over with cocktail stick or skewer then spoon over the syrup. Allow cake to cool in tin completely, before turning out and cutting into squares. Serve with Greek yogurt or vanilla ice cream if desired.
