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250g unsalted lactose/dairy free butter

250g golden caster sugar

4 large eggs

140g polenta

200g gluten free plain flour

2 tsp gluten free baking powder

zest and juice 2 oranges (less 100ml juice for the glaze)

For the orange glaze

100ml orange juice

100g golden caster sugar


Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment.

Cream the lactose/dairy free butter and sugar together until light and fluffy.

Add the eggs one at a time and mix thoroughly.

Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil.

Let it simmer for 5 mins, then remove from the heat and allow to cool.

Drizzle the orange glaze over the top of the cooled cake.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Orange polenta cake
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