I have a fondness for cakes that are a bit out of the ordinary – my pistachio and walnut crumbly cake and gingerbread cake accompanied by blood orange syrup are two instances reflecting my preference for subtly sweet, spiced, and icing-free confections that cater more to adults than the little ones at home. This cake falls into the same category. It incorporates texture from the polenta, features an aromatic spice through the addition of star anise in the syrup, and has a delightful fragrance from a careful splash of orange blossom water. Yet, it is an easy cake to prepare, perfect for concluding a dinner with friends, accompanied by some Greek yogurt or a scoop of cream.
Serves 8-10
- 200 g butter, at room temperature
- 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 decoration
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
Begin by preheating the oven to 165 C. Lightly grease a 22 cm diameter springform pan and cover the base with silicon paper. In a medium bowl, cream the butter and sugar together until light and fluffy. The sugar will remain somewhat granular due to the large crystals. Incorporate the eggs one at a time, mixing well after each addition. Introduce the almonds, polenta, and orange zest and blend for 1 minute. Finally, mix in the orange blossom water and baking powder, beating for yet another minute to ensure even distribution. Pour the batter into the tin and smooth the top evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when lightly pressed with your fingertips. It should appear golden and rise uniformly. Carefully take it out of the tin and invert onto a serving plate. Allow it to cool to room temperature.
To prepare the syrup, place the orange juice and lemon juice in a small saucepan along with the sugar, orange blossom water, and star anise. Bring it to a boil, then reduce the heat and let it simmer gently for 20 minutes. Allow it to cool to room temperature.
When it’s time to serve, lightly dust one half of the cake with icing sugar. You have two options – either serve the cake and let guests pour their own syrup on individual slices, or pour the syrup over the entire cake at the table before serving the slices…. I personally prefer the dramatic pour-over-the-cake-then-serve method.
This cake can be stored for 2 – 3 days in an airtight container. Avoid refrigerating it, and if the weather is particularly humid, feel free to indulge in it on the day it’s baked without worrying about the diet.
*Orange blossom water is a traditional ingredient often found in North African and Middle Eastern cuisines. It can be sourced from quality delicatessens or a Middle Eastern grocery store. If unavailable, it can be omitted, but it adds a unique touch to the cake. Use it sparingly, as it is potent and meant for fragrance rather than flavor.
**Orange Almond Polenta Cake Recipe: A Wonderful Gluten-Free Dessert**
If you’re in search of a delicious gluten-free dessert, look no further than the Orange Almond Polenta Cake. This cake melds the bright flavor of oranges with the nutty depth of almonds and the distinctive texture of polenta, resulting in a delightful treat ideal for any event. Here’s how to create this delectable cake.
**Ingredients:**
– 1 cup (225 g) unsalted butter, softened
– 1 cup (200 g) granulated sugar
– 3 large eggs
– Zest of 2 oranges
– 1 teaspoon vanilla extract
– 1 1/2 cups (150 g) almond flour
– 1/2 cup (75 g) polenta (cornmeal)
– 1 1/2 teaspoons baking powder (ensure gluten-free if necessary)
– 1/4 teaspoon salt
– 1/2 cup (120 ml) freshly squeezed orange juice
**For the Orange Syrup:**
– 1/2 cup (100 g) granulated sugar
– 1/2 cup (120 ml) freshly squeezed orange juice
**Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
2. **Cream the Butter and Sugar:**
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, which should take about 3-5 minutes.
3. **Add Eggs and Flavorings:**
Incorporate the eggs one at a time, ensuring each one is fully blended before adding the next. Stir in the orange zest and vanilla extract.
4. **Combine Dry Ingredients:**
In a separate bowl, mix the almond flour, polenta, baking powder, and salt.
5. **Mix Wet and Dry Ingredients:**
Gradually mix the dry ingredients into the butter mixture, alternating with the orange juice. Start and finish with the dry ingredients, mixing until just combined.
6. **Bake the Cake:**
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. **Prepare the Orange Syrup:**
As the cake bakes, make the orange syrup. In a small saucepan, heat the sugar and orange juice together over medium heat, stirring until the sugar dissolves. Bring to a simmer and let it cook for about 5 minutes until it thickens slightly. Remove from heat.
8. **Soak the Cake:**
Once the cake has finished baking, let it cool in the pan for about 10 minutes. Poke holes all over the top of the cake with a skewer or toothpick. Slowly pour the warm orange syrup over it, letting it soak in.
9. **Cool and Serve:**
Allow the cake to cool completely in the pan before transferring to a serving plate. Serve slices of the cake on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
**Tips:**
– For an extra flavor kick, consider adding a tablespoon of orange liqueur to the syrup.
– For decoration, adorn the cake with thin slices of fresh orange or a sprinkle of toasted almond flakes.
This Orange Almond Polenta Cake is not only a treat for the palate but also a stunning centerpiece for your dessert table. Its moist texture and bright citrus flavor make it an excellent choice for those seeking a gluten-free delight. Enjoy!