I have a fondness for somewhat unconventional cakes – my pistachio and walnut crumbly cake along with gingerbread cake infused with blood orange syrup are perfect examples of my preference for less sweet, spiced, no-icing desserts that cater more to adults than the children in your home. This cake belongs in that same category. It features texture from the polenta, a hint of spice with the star anise in the syrup, and a lovely fragrance from a careful addition of orange blossom water. Yet, it’s an easy cake to prepare and would make a delightful end to a dinner gathering with friends, especially when paired with some 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 garnish
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 the oven to 165 C. Lightly grease a 22 cm springform tin and line the base with silicone paper. In a medium bowl, cream the butter and sugar together until light and fluffy. The sugar will remain a bit granular, as the crystals are relatively large. Incorporate the eggs one at a time, beating well after each addition. Stir in the almonds, polenta, and orange zest, mixing for 1 minute. Lastly, add the orange blossom water and baking powder and mix for another minute to ensure thorough incorporation. Pour the batter into the tin, spreading it evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when touched with your fingertips. It should have a golden hue and be evenly risen. Carefully remove from the tin and turn it out 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 along with the sugar, orange blossom water, and star anise. Bring to a boil and then simmer gently for 20 minutes. Let it cool to room temperature.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake alongside the syrup for guests to pour on their own slices, or make a show of pouring the syrup over the entire cake at the table before serving individual slices… I firmly belong to the pour-over-the-cake-then-serve side.
The cake will keep for 2 – 3 days if stored in an airtight container. Avoid placing it in the refrigerator, and if the weather is particularly humid, it’s best to indulge and enjoy it on the day it’s made.
*Orange blossom water is a traditional component frequently utilized in both North African and Middle Eastern cuisine. It can be found at quality delicatessens or a Middle Eastern grocery store. If it’s not available, feel free to omit it, though it does add a special touch to the cake. Use sparingly, as it is potent and intended for fragrance rather than flavor.
Title: A Charming Blend: Orange, Almond, and Polenta Cake
Introduction:
In baking, the combination of distinctive ingredients can result in delightful gastronomic novelties. One such creation is the cake crafted from orange, almond, and polenta. This cake serves not just as a feast for the palate but as evidence of the beautiful melding of flavors and textures. It offers a moist, nutty, and slightly coarse texture beautifully complemented by the bright zestiness of oranges. Let’s delve into the ingredients, the preparation process, and the exquisite pleasure of relishing this cake.
Ingredients:
1. Oranges: The main star, oranges, imbue the cake with a refreshing citrus essence and flavor, utilizing both zest and juice for maximum impact.
2. Almonds: Ground almonds or almond flour lend a rich, nutty essence along with a moist texture, also making the cake gluten-free for dietary considerations.
3. Polenta: This coarsely ground cornmeal imparts a unique texture, offering a subtle crunch and a rustic touch to the cake, while also contributing to its golden appearance.
4. Eggs: Necessary for binding the components and providing structure to the cake.
5. Sugar: Contributes sweetness, balancing the tartness of the oranges.
6. Baking Powder: Promotes an adequate rise, leading to a light and airy crumb.
7. Butter or Olive Oil: Infuses moisture and richness into the cake.
Preparation:
1. Start by preparing the oranges. Boil them whole until tender, then cool and purée. This method enhances the orange flavor while ensuring a moist cake.
2. Combine ground almonds, polenta, and baking powder in a bowl.
3. In a separate bowl, whisk together the eggs and sugar until light and airy. Gradually mix in the orange purée.
4. Fold the dry mixture into the wet combination, stirring until just incorporated.
5. Pour the batter into a greased cake tin and place in a preheated oven at 180°C (350°F) for around 40-50 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the cake to cool before serving.
Serving Suggestions:
This cake may be relished standalone or with a dollop of whipped cream or yogurt. To add elegance, drizzle with an orange glaze or garnish with powdered sugar and orange zest. It pairs delightfully with a cup of tea or coffee, making it perfect for afternoon tea or dessert.
Conclusion:
The orange, almond, and polenta cake is a delightful amalgamation of flavors and textures that offers a refreshing take on traditional cakes. Its gluten-free nature and the inclusion of wholesome ingredients render it a favored choice for those seeking a healthier dessert alternative. Whether for a special event or a simple indulgence, this cake is sure to charm and please.