I have a fondness for cakes that are a bit unconventional – my crumbly cake made with pistachios and walnuts, along with gingerbread cake drizzled with blood orange syrup, exemplify my preference for cakes that are not overly sweet, infused with spices, and without icing, making them more appealing to adults rather than young children in your family. This cake belongs in that same category. It offers texture from the polenta, flavor with the star anise in the syrup, and a lovely fragrance from a careful addition of orange blossom water. However, it is an easy cake to prepare, and would serve as a splendid conclusion to a meal with friends, especially when accompanied by Greek yogurt or a dollop of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200g ground almonds
- 100 g fine polenta
- zest from 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for sprinkling
Orange and star anise syrup
- 250 ml orange juice
- juice of 1 lemon
- 125g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Begin by preheating your oven to 165 C. Lightly grease a 22 cm diameter springform tin and line the base with silicon paper. In a medium bowl, beat together the butter and sugar until it becomes light and airy. The sugar won’t dissolve completely due to the large crystals. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the almonds, polenta, and orange zest, beating for 1 minute. Finally, add the orange blossom water and baking powder, mixing for another minute to ensure even distribution. Pour the batter into the tin and level it out gently with a flat knife. Bake for 40 – 45 minutes, or until the cake lightly springs back when pressed with your fingertips. It should be golden and rise evenly. Carefully take it out of the tin and place it on a serving plate to cool to room temperature.
To create the syrup, combine the orange and lemon juice in a small saucepan with the sugar, orange blossom water, and star anise. Bring this mixture to a boil, then let it simmer gently for 20 minutes. Allow it to cool to room temperature.
When you’re ready to serve, dust one half of the cake with icing sugar. You have a couple of options now – you can either serve the cake and provide the syrup for guests to drizzle onto their slices, or pour the syrup over the whole cake at the table and then cut it into individual portions…. Personally, I prefer the method of pouring the syrup over the entire cake first before serving.
This cake can be kept for 2 – 3 days in an airtight container. Avoid refrigerating it, and if the weather is particularly humid, you might want to indulge and enjoy it on the day it’s made.
*Orange blossom water is a traditional ingredient frequently used in North African and Middle Eastern cuisine. You can find orange blossom water at quality delicatessens or Middle Eastern grocery stores. If it’s not available, you may omit it, but it truly enhances the cake. Use it sparingly, as it’s quite potent and serves primarily as a perfume, not for flavor.
Title: A Charming Combination: Cake with Orange, Almond, and Polenta
Introduction:
Combining orange, almond, and polenta in a cake provides a uniquely enjoyable culinary experience. This blend of flavors and textures results in a dessert that is not only tasty but also steeped in history and tradition. In this piece, we will delve into the origins, components, and preparation of this remarkable cake, alongside suggestions for achieving perfection in your own kitchen.
Origins:
The incorporation of polenta in cakes is a tradition found in Italian cuisine, where cornmeal is commonly utilized to make rustic, hearty desserts. Almonds, with their rich flavor and adaptability, have long been a favorite in baking across many cultures. The addition of orange imparts a zesty citrus essence, perfectly balancing the richness of the almonds and the robust texture of the polenta. This cake exemplifies the delightful amalgamation of Mediterranean ingredients.
Ingredients:
To prepare this cake, gather the following ingredients:
– 1 cup of polenta (cornmeal)
– 1 cup of almond flour
– 1 cup of sugar
– 1 teaspoon of baking powder
– 3 large eggs
– 1/2 cup of unsalted butter, melted
– Zest and juice of 2 oranges
– A pinch of salt
– Optional: sliced almonds for decoration
Preparation:
1. Begin by preheating your oven to 350°F (175°C). Grease and prepare a 9-inch round cake pan with parchment paper.
2. In a sizable mixing bowl, blend the polenta, almond flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, orange zest, and orange juice until thoroughly combined.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until the mixture is smooth and well blended.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
8. Optional: Before serving, top with sliced almonds or a light dusting of powdered sugar.
Tips for Perfection:
– Use fresh, organic oranges for the best citrus flavor and fragrance.
– Ensure the polenta is finely ground to attain a smoother cake texture.
– For an additional flavor boost, consider adding a hint of almond extract to the batter.
– Serve the cake alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Conclusion:
Cake featuring orange, almond, and polenta is a delightful dessert that highlights the beauty of simple, high-quality ingredients. Its distinctive blend of flavors and textures makes it an exceptional choice for any gathering, ranging from casual affairs to sophisticated dinners. By adhering to the provided recipe and tips, you can craft a cake that is sure to impress and satisfy the palates of all who taste it.