luxury orange and almond polenta cake …

Because I picked all the oranges off my orange tree (I now have a glut of oranges) I decided to go looking for a recipe with oranges. Well, there are a lot of oranges_based recipes out there so it was difficult to narrow it to just one. I didn’t have the time to go through every.single.one. Thankfully I found an easy to follow recipe. The recipe is courtesy of good to know recipes.

Ingredients
2 small oranges
5 large eggs
175g (6oz) caster sugar
175g (6oz) ground almonds
50g (2oz) polenta (cornmeal)
5ml (1 teaspoon) baking powder

Orange syrup:
50g (2oz) caster sugar
Juice of 1 large orange

Method
1) Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 minutes.

2) Preheat the oven to 190°C (375°F, gas mark 5).
3) Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper.

4) Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée.

5) Whisk together the eggs and sugar for 1-2 minutes then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges.

6) Pour into the tin and bake for 40-45 minutes until light golden and just firm to the touch. Leave to cool in the tin for 10 minutes then turn out and cool completely.

7) To make the syrup, place the sugar and 60ml (4 tablespoons) water in a small pan and heat until the sugar dissolves. Boil, without stirring, until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelize so reheat gently until dissolved.

8) Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.

Gritty texture. Not overly sweet. Light. Tasty. Ideal for morning/afternoon tea. Beautiful.

“Polenta? Oh, you mean Italian grits.” ~ unknown.

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