I still find it difficult to welcome the winter. My first contact with a chilly wind takes more than a few minutes to get accustomed to. Even harder, is waking up to a grey sky for the next few months. I am a South American girl and love sunshine, not like Rio’s 40C, I am happy with 25C and the long, light days. I love London so much and by now I should have got used to the cold and wet winters but I haven’t.
Hopefully, after a few more winters I will be able to accept and even enjoy and not complain so often.
So, while I am not yet at this stage and warm days are still far away, I try to enjoy the winter within four walls and think of baking and the hot chocolate and mulled wine season. I always find an excuse to bake any time of the year, but even more so during the winter.
I love simple cakes, the ones that are easy and quick to make, without any icing or syrup on top. I also love orange and almond and I grew up eating polenta so I have added these 3 ingredients to make this delicious, moist, golden yellow loaf, the perfect indulgence on a cold Sunday afternoon.
This is a straightforward cake to make so anyone hesitant about baking should have a go as there is no fancy footwork! For a normal version with gluten: replace the gluten free flour with wheat flour.
- 2 eggs
- 1 cup of gluten free flour mix ( I used doves farm )
- ½ cup cornmeal / polenta flour
- 1/3 cup almond meal flour
- ½ cup sunflower oil
- 1 tablespoon of gluten free baking powder
- 1 cup sugar
- 1/2 cup orange juice
- Zest of 1 orange
- ½ Almond shaves
- Pre-heat the oven to 180C.
- Mix all ingredients together. Add the orange zest at the end.
- Put the batter into a baking tin and sprinkle the top with almond shaves.
- Bake the loaf for 40 min to 1h, depending on the oven.