Ingredients
for the cake
1 cup polenta or cornmeal
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
a pinch of salt
zest of 2 oranges
10-12 soft Medjool dates – pitted and soaked in warm water for 10 minutes, soaking liquid reserved
1 cup freshly squeezed orange juice
1/3 cup North Coast Organic apple sauce
2 tablespoons coconut oil, plus more for oiling the pan
1 tablespoon North Coast Organic apple cider vinegar
for the top
2-3 oranges (you can use a variety of different kinds for a more colorful presentation, like navel, cara cara and blood oranges) – sliced 1/2-inch thick
Directions
1. Preheat oven to 375°. Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil.
2. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly.
3. Reserve ½ cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine.
4. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine.
5. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles.
6. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand. Slice and serve with freshly whipped cream.
