preparingthe sirupt

Creating cakes which are wheat free has really been the most challenging part of my work at Le Comptoir. I have been delighted to be able to come up with this recipe which is not only wheat free, but also gluten free. The cake gets its name as two persons, close to my heart, follow a gluten free diet, and both have their first name starting with the letter “J”. For this cake you will need:

  • 200 grams millet flour
  • 115 grams polenta
  • 175 grams soft butter (plus extra for cake tin)
  • 175 grams coconut sugar
  • 3 eggs
  • 3 oranges (zests and juice)
  • 1 tea spoon baking powder
  • 1 pinch of salt
  • 100 grams of non refined sugar for the syrup

Preheat the oven to 180°C (fan).

In a bowl, mix together the millet flour, the polenta and the baking powder. Grate the zests of the three oranges and add them to the flour/polenta mix. Beat in the eggs and mix well. Use half of the orange juice and add it to the mix and combine well. Cut the butter in small dice and incorporate it the the dough until well combined. Finally add the sugar and the salt. Mix until all the ingredients are combined.

Line a 24 cm cake tin with baking parchment and grease it with butter. Pour the cake batter in the tin and bake in the oven for about 60 minutes. When the cake is cooked, a cake tester should come out cleanish. Bear in mind that, as we are working, with flours which are neither bleaches, neither refined, your cake will always be very dark.

When the cake is cooked, remove it from the oven and let it cool, but leave it in the tin or transfer it into a rimmed dish. Prepare the syrup by heating on a low to medium heat the remaining of the orange juice and  100 grams of non refined sugar. Once the sugar is completely dissolved into the juice, pour the warm syrup over the cake and leave it to cool before serving.