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Flourless Orange Polenta Cake

Ninja Kitchen
Recipe by Ninja Kitchen

Tip: Cooking Mode

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  • Prep 15 mins
  • Steam Time 20 mins
  • Cook Time 14 mins
  • Total 49 mins
  • Easy
  • Serves 10

TIP: This recipe can also be made with lemons instead of oranges. Make sure to buy unwaxed lemons if using the zest. 

Compatible with

Allergies

  • Contains Eggs
  • Contains Tree Nuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Tree Nuts, Milk/Dairy

Cooking mode

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For the cake

  • 175ml olive oil
  • 3 medium eggs
  • 175g golden caster sugar
  • 2 oranges, zested
  • 175g ground almonds
  • 100g polenta
  • 1 tsp baking powder
  • ½ tsp salt

For the topping

  • 2 oranges, juiced
  • 50g golden caster sugar
  • Greek yogurt, to serve

Utensils

  • Stand mixer
  • 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, set aside until needed. 

  • Step 3

    In a large mixing bowl, using electric beaters, beat together eggs and sugar for 2 minutes until light. Beat in oil until combined. Beat in remaining cake ingredients until combined. Pour cake batter into cake tin and place on the Crisper Plate. Slide the pan into Level 1. 

  • Step 4

    Close door and flip the SmartSwitch to COMBI COOKER. 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 5

    While cake is cooking make topping. Warm orange juice and sugar in a small saucepan over medium heat. Swirl occasionally until sugar has dissolved, then simmer for 2 minutes to make a syrup. Set aside to cool. 

  • Step 6

    The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit. Pierce cake all over with cocktail stick and then spoon over the orange syrup. Allow cake to cool in tin, before turning out onto a serving tray. Serve with Greek yogurt. 

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