I have a fondness for slightly unconventional cakes – my pistachio and walnut crumbly cake and gingerbread cake featuring blood orange syrup exemplify my preference for not overly sweet, spiced, icing-free cakes that are more appealing to adults than to the children in your home. This cake also fits that description. It offers texture from the polenta, warmth with the addition of star anise in the syrup, and a lovely aroma from a careful dash of orange blossom water. Despite its charm, it is an easy cake to prepare and would make a fantastic dessert to conclude an evening with friends, accompanied by some Greek yogurt or a spoonful of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200g 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
- 125g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Set your oven to 165 C. Lightly grease a 22 cm diameter springform tin and line the base with silicone paper. In a medium bowl, combine the butter and sugar, beating until light and airy. The sugar will remain slightly coarse due to the large crystals. Incorporate the eggs one at a time, mixing well after each addition. Fold in the almonds, polenta, and orange zest, mixing for 1 minute. Lastly, add the orange blossom water and baking powder, beating for another minute until fully blended. Pour the batter into the tin and evenly spread it out with a flat-blade knife. Bake for 40 – 45 minutes, or until the cake springs back lightly when gently pressed. It should have a golden hue and rise evenly. Carefully remove from the tin and transfer to a serving plate. Allow to cool to room temperature.
To prepare the syrup, combine the orange and lemon juice in a small saucepan with the sugar, orange blossom water, and star anise. Bring to a boil and let it simmer gently for 20 minutes. Set aside to cool.
When it’s time to serve, lightly dust one half of the cake with icing sugar. You have two options now – either serve the cake and let guests drizzle their own syrup on their slices, or pour the syrup dramatically over the entire cake at the table before slicing and serving…. Personally, I prefer the pour-over-the-cake-then-serve method.
This cake will keep for 2 – 3 days if stored in an airtight container. Avoid refrigeration, and if the weather is particularly humid, just abandon the diet and indulge in it on the day it’s made.
*Orange blossom water has long been a popular ingredient in North African and Middle Eastern cuisine. It can be found in quality delicatessens or a Middle Eastern grocery store. If unavailable, it can be omitted, though it lends something unique to the cake. Use it sparingly, as it has a potent aroma, meant more for fragrance than flavor.
Title: Exquisite Orange Almond Polenta Cake Recipe
Introduction:
Orange Almond Polenta Cake is an exquisite dessert that merges the zesty taste of oranges with the rich nuttiness of almonds and the distinctive texture of polenta. This gluten-free cake is ideal for any event, delivering a moist and flavorful indulgence that is bound to impress your guests.
Ingredients:
– 1 cup (150g) fine polenta
– 1 cup (100g) almond meal (ground almonds)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup (150g) granulated sugar
– 3 large eggs
– 1/2 cup (120ml) olive oil or melted butter
– Zest of 2 large oranges
– 1/2 cup (120ml) freshly squeezed orange juice
– 1 teaspoon vanilla extract
– 1/4 cup (60ml) honey or agave syrup (optional, for extra sweetness)
For the Orange Syrup:
– 1/2 cup (120ml) freshly squeezed orange juice
– 1/4 cup (50g) granulated sugar
– Zest of 1 orange
Instructions:
1. Preheat the Oven:
Heat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for seamless removal.
2. Mix Dry Ingredients:
In a medium bowl, combine the polenta, almond meal, baking powder, and salt. Mix thoroughly and set aside.
3. Prepare the Wet Ingredients:
In a large mixing bowl, whisk the sugar and eggs together until light and airy. Gradually add the olive oil (or melted butter) while continuing to mix. Stir in the orange zest, orange juice, and vanilla extract.
4. Combine Ingredients:
Delicately fold the dry ingredients into the wet mixture until just combined. Avoid overmixing, as this can impact the cake’s texture.
5. Bake the Cake:
Transfer the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the Orange Syrup:
While the cake bakes, make the orange syrup. In a small saucepan, mix the orange juice, sugar, and orange zest, bringing it to a gentle simmer over medium heat, stirring until the sugar melts. Remove from heat and set aside.
7. Soak the Cake:
Once the cake is cooked, take it out of the oven and let it cool in the pan for about 10 minutes. Gently move the cake to a wire rack. While it’s still warm, use a skewer to poke small holes all over the top. Gradually drizzle the orange syrup over the cake, allowing it to absorb.
8. Serve:
Let the cake cool completely before serving. This cake can be savored on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
This Orange Almond Polenta Cake is a perfect blend of citrus and nutty flavors with a delightful texture. An excellent choice for those seeking a gluten-free dessert that doesn’t sacrifice taste. Whether enjoyed at a casual brunch or a festive dinner, this cake is bound to be a favorite among all who sample it. Relish the burst of orange flavor in every bite!
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