There is nothing like the aroma of orange in sweets!!!
Whether it is summer or winter.

I went to the supermarket to buy vegetables but the whole place smelled of orange from the fresh juice they made in store. As if I were hypnotized by the smell, I put a net of oranges in my basket.

I got home and the smell of freshly squeezed oranges did not leave from my nostrils.

I wanted to make an orange pie, but on the one hand I did not have any eggs and on the other hand I want it to be light.

I wish I could convey the aroma and taste to you!!!


Yields1 ServingDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 ½ cup oil
 2 cups polenta (corn semolina)
 4 cups water
 1 ½ cups granulated sugar
 2 whole oranges in the blender
For syrup
 2 cups granulated sugar (preferably raw)
 1 cup water
 1 cup freshly squeezed orange juice
For decoration
 washed white raw almonds for decoration

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Wash the oranges well and remove the stalk from the top. Cut them into pieces keeping the peel but removing the seeds. Place them in the blender and mash them very well (whole, with the skin). If necessary, add a couple of tablespoons of water to help mashing.

2

Place a non-stick pan on medium to high heat, add oil and polenta and stir constantly with a wooden spoon, until it is slightly cooked. Add water, sugar and orange pulp and continue stirring until the water is completely absorbed.

3

Place it in a pan, spreading it well so that it is about 1.5 cm / 1/2 inch thick. Let it cool and cut it into cubes of about 2.5-3 cm/ 1 inch.

4

Prepare the syrup and pour it over. Place an almond in the centre of each piece. Let it rest (if we can of course) for at least 2 hours to absorb the syrup.

Ingredients

 ½ cup oil
 2 cups polenta (corn semolina)
 4 cups water
 1 ½ cups granulated sugar
 2 whole oranges in the blender
For syrup
 2 cups granulated sugar (preferably raw)
 1 cup water
 1 cup freshly squeezed orange juice
For decoration
 washed white raw almonds for decoration

Directions

1

Wash the oranges well and remove the stalk from the top. Cut them into pieces keeping the peel but removing the seeds. Place them in the blender and mash them very well (whole, with the skin). If necessary, add a couple of tablespoons of water to help mashing.

2

Place a non-stick pan on medium to high heat, add oil and polenta and stir constantly with a wooden spoon, until it is slightly cooked. Add water, sugar and orange pulp and continue stirring until the water is completely absorbed.

3

Place it in a pan, spreading it well so that it is about 1.5 cm / 1/2 inch thick. Let it cool and cut it into cubes of about 2.5-3 cm/ 1 inch.

4

Prepare the syrup and pour it over. Place an almond in the centre of each piece. Let it rest (if we can of course) for at least 2 hours to absorb the syrup.

Vegan Gluten Free Orange Semolina Cake
  • I always use extra virgin olive oil in everything I do because it’s healthier and it doesn’t smell to me. But you can use sunflower or corn oil.
  • You can add the almonds to the mixture at the end.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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