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Gluten-Free Orange Polenta & Almond Cake (Passover Basbousa Style)

Gluten-Free Cake, Orange Polenta Cake, Almond Flour Baking,
Basbousa Style, One Bowl Cake

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Gluten-Free Orange Polenta & Almond Cake (Passover Basbousa Style)

Gluten-Free Cake, Orange Polenta Cake, Almond Flour Baking,
Basbousa Style, One Bowl Cake

PREP time 15 min
BAKE time 40 min
TOTAL time 55 min
Yield 8–10 Servings
Difficulty Easy

Ingredients

  • One-Bowl Cake Batter: 1 cup (100g) fine cornmeal / polenta, 1 cup (100g) almond flour, 3/4 cup (150g) sugar, 1 tbsp baking powder (Passover friendly), pinch of salt, 3 large eggs, 1/2 cup (120ml) vegetable/coconut oil, freshly squeezed juice and zest of 1 large orange, 1 tsp vanilla extract

  • Warm Citrus Honey Syrup: 1/2 cup orange juice, 1/3 cup honey or maple syrup, 1 tbsp lemon juice

Method

  1. 01

    Combine Dry & Wet in One Bowl: In a single mixing bowl, whisk together fine polenta, almond flour, sugar, baking powder, and salt. Add eggs, oil, fresh orange juice, zest, and vanilla extract. Whisk into a smooth batter.
  2. 02

    Pour & Bake: Transfer batter into a lined 22cm round pan or loaf pan. Bake at 175°C (350°F) for 35–40 minutes until golden and a toothpick comes out clean.
  3. 03

    Prepare Citrus Syrup: Simmer orange juice, honey, and lemon juice in a small pot for 3–5 minutes until warm and slightly thickened.
  4. 04

    Soak Cake: Immediately after taking the hot cake out of the oven, pour the warm orange-honey syrup evenly over top to soak into the cake.
  5. 05

    Garnish & Serve: Garnish with sliced orange wheels or flaked almonds. Serve warm or chilled!

Step by step

Clear process images displayed in the same order as the method.

In a single mixing bowl, whisk together fine polenta, almond flour, sugar, baking powder, and salt. Add eggs, oil, fresh orange juice, zest, and vanilla extract. Whisk into a smooth batter. 1
Combine Dry & Wet in One Bowl:

In a single mixing bowl, whisk together fine polenta, almond flour, sugar, baking powder, and salt. Add eggs, oil, fresh orange juice, zest, and vanilla extract. Whisk into a smooth batter.

Transfer batter into a lined 22cm round pan or loaf pan. Bake at 175°C (350°F) for 35–40 minutes until golden and a toothpick comes out clean. 2
Pour & Bake:

Transfer batter into a lined 22cm round pan or loaf pan. Bake at 175°C (350°F) for 35–40 minutes until golden and a toothpick comes out clean.

Simmer orange juice, honey, and lemon juice in a small pot for 3–5 minutes until warm and slightly thickened. 3
Prepare Citrus Syrup:

Simmer orange juice, honey, and lemon juice in a small pot for 3–5 minutes until warm and slightly thickened.

Immediately after taking the hot cake out of the oven, pour the warm orange-honey syrup evenly over top to soak into the cake. 4
Soak Cake:

Immediately after taking the hot cake out of the oven, pour the warm orange-honey syrup evenly over top to soak into the cake.

Garnish with sliced orange wheels or flaked almonds. Serve warm or chilled! 5
Garnish & Serve:

Garnish with sliced orange wheels or flaked almonds. Serve warm or chilled!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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