Blood orange cake with polenta and rosemary is a beautiful pound cake with a bewitching pink color. naturally gluten-free and vegan, this is a cake for all occasions.
In a standing mixer set to a high speed (6-8), beat aquafaba until stiff peaks are formed (about 10 mins). Add brown sugar and beat until a meringue texture is achieved, another 5 mins.
In another bowl, mix together olive oil, melted coconut oil, orange zest and juice, orange blossom water and rosemary. Add oil mixture to dry ingredients and stir to combine. Gently fold in aquafaba until just combined.
Prepare glaze: Pour icing sugar into a large bowl. Gradually add in blood orange juice, one tablespoon at a time, mixing throughout until a pink glaze is achieved.
Prepare glaze: Pour icing sugar into a large bowl. Gradually add in blood orange juice, one tablespoon at a time, mixing throughout until a pink glaze is achieved.
Prepare glaze: Pour icing sugar into a large bowl. Gradually add in blood orange juice, one tablespoon at a time, mixing throughout until a pink glaze is achieved.
When ready to invert cake, run a knife along the edges of the baking tins. Cover cake pans with a plate or a cutting board, and turn cake over. Tap the bottom of the cake tins a couple of times, and then remove cake pan.