Orange-Ginger Polenta Cake

This article provides a recipe for a vegan orange-ginger polenta cake that is made with whole oranges, fresh ginger, maple syrup, applesauce, polenta, and almond flour. Boiling the oranges before blending helps soften the rind and remove bitterness, resulting in a strong citrus flavor in the cake. The polenta gives the cake a dense, moist texture and a golden color, while the fresh ginger adds warmth and the maple syrup and applesauce sweeten the batter. The cake can be served chilled, warm, or at room temperature, and can be garnished with vegan whipped cream, orange slices, berries, cherries, and more. It can be stored in the fridge for 4-5 days or frozen.

The recipe, included in The Plant-Based Anti-Inflammatory Cookbook by Linda Tyler, makes a 9-inch round cake or two 8-inch layers. It is a zero-waste recipe as it uses two whole oranges, and it is suitable for various occasions with different serving options. The cake is described as lasting in the fridge for several days and being able to be frozen for future enjoyment.