‘The good thing’ – traditional Cypriot gluten free polenta

I've been on a Cypriot cooking bender this week, and it's safe to say I'm not stopping - especially not with this syrupy, zesty dessert! A traditional pudding, typically made from semolina (but replaced it with polenta so it's gluten free), with a hearty amount of sugar that makes for an irresistible treat. Although, the orange zest and juice helps to cut through the sweetness, so it's not saccharine.
I’ve been on a Cypriot cooking bender this week, and it’s safe to say I’m not stopping – especially not with this syrupy, zesty dessert! A traditional pudding, typically made from semolina (but replaced with polenta so it’s gluten free), with a hearty amount of sugar that makes for an irresistible treat. Although, the orange zest and juice helps to cut through the sweetness, so it’s not saccharine.

Makes 16 pieces

Gather

3 large eggs

1 cup caster sugar

1 cup oat milk

1 cup sunflower oil

2 1/2 cups of polenta

2 tsp baking powder

1/2 tsp xanthan gum

1 tsp vanilla

1 tsp rose water

1/2 orange, juiced

2 tsp zest orange

For the syrup

1 cup of caster sugar

80ml water

1 cinnamon stick

Method

1.) Preheat the oven to 150 degrees (fan). Add all the cake ingredients together in a big bowl and whisk until the batter is thick and slightly frothy.

2.) Pour the batter into a pyrex dish or rectangular baking tray (pre-greased) and bake for 25-30 minutes, or until lightly golden brown.

3.) While the cake is baking, prepare the syrup by mixing the caster sugar and water in a small saucepan. Add the cinnamon stick. Place the saucepan on a medium temperature and bring the syrup to boil. This should take between 5-8 minutes.

4.) Slowly pour the syrup all over the cake, allowing it to absorb before continuing to pour the remaining amount. Cut the cake up into 16 evenly sized pieces and serve warm!

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