olive oil cake + crème fraîche glaze
A citrus, polenta olive oil cake topped with a orange crème fraîche glaze. The perfect simple cake with slight hints of orange throughout.
Ingredients
Olive Oil Cake
- ¾ cup olive oil I used, PRMRY Enhance Olive Oil
- ½ cup greek yogurt room temp
- ½ cup cane sugar sub granulated
- 3 eggs room temp
- 1-2 tbsp orange zest
- 1 tbsp orange juice
- 1 ½ cup gluten free 1 to 1 flour loosely scooped, I use bob's red mill
- ¾ cup polenta fine or course ground, see notes
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Crème Fraîche Glaze
- ½ cup crème fraîche
- 1-2 tbsp orange juice
- 3/4 - 1 cup powdered sugar depending how thick you want your glaze
Instructions
Olive Oil Cake
- Preheat oven to 350 degrees F. Grease, flour and line a 9" cake round. Set aside.
- In a large bowl mix greek yogurt, olive oil, cane sugar, eggs, orange zest and orange juice until well combined.
- Add flour, polenta, baking powder, baking soda and salt. Mix until well combined, pour into cake pan.
- Bake for 30-35 minutes until cake is golden brown or until toothpick comes out clean.
- Let cake cool in pan for 10 minutes then remove from pan and place on a wire rack to finish cooling.
Crème Fraîche Glaze
- In a bowl add crème fraîche, orange juice + powered sugar. Mix until well combined with no lumps.
- You can add more powdered sugar for a thicker glaze. If you want a more prominent orange flavour or a thinner glaze, add more juice.
- Pour over cake and serve.
Notes
For the polenta, you can use a fine ground or a course ground. If you use a course ground, the texture of the cake slightly resembles corn bread however the flavour is amazing.
If you use a fine ground polenta, the cake will have a smoother texture. I would use about 1/2 cup to start and if the batter seems loose, add a bit more, up to 3/4 cup.
**I have not tested this recipe with the fine ground, only the course ground polenta.