This is a lovely, damp fragrant cake. Instead of flour the cake uses FODMAP diet friendly polenta and almonds which give it a lovely moist crumb. It's gluten-free and dairy free by it's very nature which makes it a wonderful FODMAP dessert to serve to friends or family without anyone feeling like they are being served something 'alternative'. The recipe isn’t my own – it’s a traditional Middle Eastern cake and I first came across it in 'Food from the Village' by Thane Prince.
The almonds make the cake a good source of monosaturated fat and there is a healthy boost of vitamin C from the orange.
3 large eggs
1 large orange
125g golden caster sugar
75g ground almonds
2tsp baking powder
Makes 8 good slices
Put the orange in a pan and pour boiling water over it – enough for it to be well afloat. Heat the water to a simmer and let the orange cook for about 45 minutes.
Drain the orange and allow it to cool, then cut it into quarters (leaving the skin on).
Put the orange pieces, eggs, sugar, almonds and polenta into the food processor and blend well until you have a bright, sunshine orange mixture.
Pour the mixture in a lightly greased loaf pan and bake for 40 minutes at 180c.
Remove cake from oven and allow to cool.
To serve, run a knife around the edges of the tin and then turn out.