Almond, Orange and Polenta Cake

Orange Polenta Cake | Yum In The Sun S01E2/8

Описание:

Looking for a great summer dessert recipe? In this episode of Yum In The Sun Nina Parker shows you how to make a orange polenta cake.

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INGREDIENTS:

200 g soft unsalted butter, plus extra for greasing
250 g unrefined caster sugar
200 g ground almonds
100 g fine polenta (fast-cook type)
1 1/2 tsp baking powder
3 eggs
1 1/2 tsp orange blossom water
2 tbsp icing sugar
1 vanilla pod or vanilla extract
Crème fraîche for serving
3 oranges, zest and juice
Orange segments to garnish


Serves 10
Prep = 30m
Cook = 1h
Total = 1h:30m
Temp = 180° c - 360° f


STEP 1: PREPARE THE TIN

Butter and line a 10 inch spring bottom cake tin with baking paper and preheat the oven to 180°C/gas mark 4.

STEP 2: MAKE THE BATTER

In a bowl cream together the butter and sugar, either by hand or with a freestanding mixer. Mix together the almonds, polenta and baking powder. Then beat 2 tablespoons of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the time. Finally, beat in the orange zest and orange blossom water and pour mixture into your prepared tin.

STEP 3: BAKE

Bake in the oven for about 50 minutes to 1 hour or until a skewer inserted comes out mostly clean, and most significantly the edges of the cake will have begun to shrink away from the sides of the tin. Remove from the oven to a wire cooling rack for 15 minutes before removing from the tin to cool completely.

STEP 4: MAKE THE SYRUP

Make the syrup by mixing together the orange juice and icing sugar in a small saucepan on a medium heat. Slice the vanilla pod lengthways and scrape the seeds out using the black of the knife. Add the seeds to the pan. Allow everything to dissolve and then simmer and gently reduce the syrup for about 2-3 minutes. It should thicken a little.

STEP 5: APPLY SYRUP AND SERVE

While the cake is still hot from the oven you can use a pastry brush to paint over half of the syrup over the top and let it sink in. Serve cake with a dollop of crème fraîche and a good drizzle of the syrup over the cake. I like to add a few segments of extra fresh orange as a garnish at the side of the cake for another burst of colour.

You'll Need:

1 cup (2 sticks) butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges (set a few pinches
aside for garnish, if desired)
Juice of 1 orange
1 cup polenta
1 teaspoon baking powder
Pinch of salt
Cr?me fra?che or whipped cream, to taste
Vin Santo or almond-flavored liqueur, to taste
Sliced almonds (optional)
Orange zest (optional)

Procedures : Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform cake tin.

Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the ground almonds and the vanilla extract.

Add the eggs, one at a time, beating thoroughly before you add the next one.

Fold in the orange zest, orange juice, polenta, baking powder and salt.

Spoon into the buttered cake tin and bake for 35-40 minutes or until a deep golden brown and still a little bit wobbly in the center.

Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.

To serve, cut into slices, put a dollop of whipped cream or cr?me fra?che on top of each piece and drizzle with a little of the Vin Santo or almond liqueur.

Add sliced almonds and a sprinkle of orange zest, if desired.

Makes 6 to 8 servings