I have a fondness for cakes that are a bit off the beaten path – my pistachio and walnut crumble cake and gingerbread cake featuring blood orange syrup exemplify my preference for desserts that aren’t excessively sweet, spiced, and devoid of frosting, making them more appealing to adults than children under eight in your home. This cake fits perfectly into that category. It offers a delightful texture from polenta, a hint of spice thanks to star anise in the syrup, and a lovely fragrance from a careful touch of orange blossom water. Yet, it remains easy to prepare, making it an excellent finale for a dinner with friends, especially when paired with Greek yoghurt or a spoonful of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200 g ground almonds
- 100 g fine polenta
- zest of 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for dusting
Orange and star anise syrup
- 250 ml orange juice
- juice of 1 lemon
- 125 g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Preheat your oven to 165 C. Lightly grease a 22 cm diameter springform pan and line the bottom with parchment paper. In a medium bowl, beat the butter and sugar together until light and fluffy. The sugar will remain slightly gritty due to its larger crystals. Incorporate the eggs individually, mixing well after each addition. Mix in the ground almonds, polenta, and orange zest and continue to beat for 1 minute. Finally, add the orange blossom water and baking powder and mix for another minute, ensuring they’re well blended. Pour the batter into the prepared tin and spread it out evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when pressed. It should turn golden and rise evenly. Carefully take it out of the tin and place it onto a serving plate. Allow it to cool to room temperature.
To prepare the syrup, combine the orange and lemon juices in a small saucepan with the sugar, orange blossom water, and star anise. Bring to a boil, then reduce the heat and simmer gently for 20 minutes. Afterward, let it cool to room temperature.
When it’s time to serve, dust one half of the cake with icing sugar. You now have two options – either serve the cake and let guests drizzle the syrup over their own slices or pour the syrup over the entire cake at the table, then cut and serve individual slices…. Personally, I prefer the method of pouring the syrup directly over the cake before serving.
The cake can be stored in an airtight container for 2 – 3 days. Avoid refrigeration, and if the weather is particularly humid, it’s best to indulge on the same day it’s baked.
*Orange blossom water is a traditional ingredient used frequently in North African and Middle Eastern cuisine. You can find it at quality delicatessens or Middle Eastern grocery stores. If you can’t find it, you can omit it, but it adds a unique element to the cake. Use it sparingly, as its potency is strong, serving primarily for fragrance rather than flavor.
**Orange Almond Polenta Cake – A Moist and Nutty Citrus Dessert Made with Cornmeal**
If you seek a dessert that seamlessly blends rustic appeal with refined flavor, the Orange Almond Polenta Cake is the answer. This charming treat is a moist, gluten-free cake crafted from cornmeal, ground almonds, and the bright, tangy essence of oranges. With its distinct texture and robust flavor, this cake stands as a beloved choice in Mediterranean and Italian-inspired baking, offering a wholesome alternative to conventional wheat-based sweets.
### What Is Polenta Cake?
Polenta cake represents a variety of cake that relies on cornmeal (often referred to as polenta in Italian cooking) as its primary component. In contrast to standard cakes that utilize all-purpose flour, polenta cake exhibits a coarser texture and a golden color derived from the cornmeal. When combined with ground almonds and citrus, it transforms into a moist, dense, and flavorful dessert that’s ideal for tea time, brunch, or as a light conclusion to a meal.
### Key Ingredients
1. **Cornmeal (Polenta):** This imparts the cake with its characteristic texture and a subtle nutty note. For best results, opt for fine or medium-ground cornmeal.
2. **Ground Almonds (Almond Meal):** Almonds contribute richness, moisture, and a gentle nutty taste that pairs wonderfully with citrus.
3. **Oranges:** Fresh orange zest and juice are vital for infusing the cake with vivid, aromatic citrus flavors.
4. **Eggs:** Provide the structure and assist in binding the ingredients together.
5. **Butter or Olive Oil:** Adds both moisture and richness, with olive oil often featured in Mediterranean recipes for a slightly fruity undertone.
6. **Sugar:** Balances the citrus’s tartness and heightens the overall flavor profile.
7. **Baking Powder:** Aids in the cake’s rise, producing a light and tender result.
### Optional Additions
– **Orange Syrup:** A simple mixture of orange juice and sugar can be poured over the cake post-baking to boost moisture and enhance flavor.
– **Glaze or Icing:** A light citrus glaze made from powdered sugar and orange juice can add a sweet touch.
– **Candied Orange Peel or Sliced Almonds:** Perfect for decoration and added crunch.
### How to Create Orange Almond Polenta Cake
**Ingredients:**
– 1 cup (120g) fine cornmeal
– 1 cup (100g) ground almonds
– 1/2 cup (115g) unsalted butter or 1/2 cup olive oil
– 3/4 cup (150g) granulated sugar
– 3 large eggs
– Zest and juice from 2 oranges
– 1 tsp baking powder
– Pinch of salt
**Instructions:**
1. **Preheat your oven** to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. **Cream the butter and sugar** together until fluffy. If you’re using olive oil, whisk it with the sugar until thoroughly combined.
3. **Incorporate the eggs** individually, beating well after each addition.
4. **Stir in the orange zest and juice.**
5. **In a separate bowl**, mix the cornmeal, ground almonds, baking powder, and salt.
6. **Gently fold the dry components** into the wet mixture until just combined.
7. **Pour the batter** into the prepared pan and smooth the top.
8. **Bake for 35–40 minutes**, or until the top achieves a golden color and a toothpick inserted in the center emerges clean.
9. **Let it cool in the pan** for 10 minutes, then transfer to a wire rack to cool fully.
**Optional Syrup:**
While the cake is still warm, you can drizzle on a syrup made by simmering 1/4 cup orange juice with 1/4 cup sugar until slightly thickened. This will enhance moisture and create a glossy finish.
### Serving Suggestions
– Serve alongside a dollop of whipped cream or Greek yogurt.
– Pair with fresh berries or a citrus compote.
– Enjoy with a cup of tea or espresso for a delightful afternoon treat.
### Why You’ll Appreciate It
– **Naturally Gluten-Free:** This cake is a perfect choice for those with gluten sensitivities, as it contains no wheat flour.
– **Moist and Flavorful:** The blend of almonds and citrus keeps the cake moist for several days.
– **Simple Yet Elegant:** Easy to prepare, yet impressive enough to serve on special occasions.
### Final Thoughts
The Orange Almond Polenta Cake celebrates wholesome ingredients that combine to create a dessert rich in depth and character. Whether you are baking for a notable event or simply wish to savor a slice of sunny delight, this cake is sure to impress. Its mix of nutty almonds, zesty orange, and rustic cornmeal establishes it as a timeless classic in the