Tales from kitchen and cellar

Posts Tagged ‘glaze’

Decadent Orange Polenta Cake

In Baking, Cakes, Cooking, food on August 9, 2012 at 10:50 am

 

 

 

 

 

 

 

 

Who doesn’t like cake? Sorry, don’t answer that! Very few at any rate and for those who are looking for something a little different to a classic sponge then this rich, sumptuous, glossy orange cake might be just the ticket.

Dense and delicious, rich and yummy this is a serious cake from Ottolenghi the cookbook. It’s a little effort but worth it.

Ingredients

50g plain flour

1 tsp baking powder

1/2 tsp salt

200g unsalted butter

200g caster sugar

3 free range eggs, lightly beaten

2 tsp orange blossom water

240g ground almonds

120g quick cook polenta

Caramel Topping

90g caster sugar

2tbsp water

20g unsalted butter cut into cubes

2-3 oranges

Glaze (optional)

3tbsp orange marmalade (shredless)

1 tbsp water

Method

Preheat oven to 170 Gas Mark 3

Take an 8 inch cake tin, grease and line the base and sides with baking parchment.

Place the sugar and the water for the caramel in a pan and bring gently to the boil, do not stir or the sugar will crystalise. After a few minutes the sugar will start to darken to a golden caramel. Remove from the heat and stepping back from the pan add the butter.

Pour the caramel into the base of your cake tin and swirl around so the base of the tin is fully covered.

Zest your oranges being careful not to remove the bitter pith and set to one side.

Carefully cut off the rind of the oranges and slice into 6 discs removing any seeds as you go along. Place the orange slices into the caramel and pack in tightly. Use an extra orange if necessary.

Start with the cake batter. With the help of a kitchen aid or electric beaters cream the butter and sugar together until pale and fluffy. Then add the eggs, orange blossom water and zest.

Fold in the dry ingredients and stir until just combined. Pour in the tin and bake for 45 minutes or until a skewer comes out clean.

Leave to cool for 5 minutes before turning out onto a plate. Leave to cool completely.

You can glaze the cake with some warmed shredless marmalade for extra shine. Serve with a little sweetened mascarpone for a sweet sharp twang.

Enjoy!

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