I have a fondness for cakes that are a bit different – my crumbly pistachio and walnut cake along with gingerbread cake drenched in blood orange syrup exemplify my preference for not overly sweet, spiced cakes without frosting, which are more appealing to adults than to the children in your home. This cake also falls into that same category. It features a delightful texture due to the polenta, a hint of spice from the star anise in the syrup, and a lovely aroma from a measured addition of orange blossom water. Plus, it’s easy to prepare and would make a fantastic conclusion to a dinner 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 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
Preheat the oven to 165 C. Lightly grease a 22 cm round springform tin and line the base with parchment paper. In a medium bowl, whisk together the butter and sugar until light in color and fluffy. The sugar won’t fully dissolve due to its larger crystals. Beat in the eggs one at a time, ensuring to mix well after each addition. Incorporate the almonds, polenta, and orange zest, mixing for 1 minute. Lastly, add the orange blossom water and baking powder, mixing for another minute to ensure they are fully combined. Pour the batter into the prepared tin, smoothing it out evenly with a knife. Bake for 40 – 45 minutes or until the cake lightly bounces back when pressed with your fingers. It should be golden and rise evenly. Carefully take it out of the tin and turn 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 and let it simmer gently for about 20 minutes. Allow it to 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 and let guests pour the syrup onto their own slice, or pour the syrup over the entire cake at the table before serving individual portions…. Personally, I prefer the method of pouring the syrup over the cake first before serving.
The cake will last for 2 – 3 days if kept in an airtight container. Avoid refrigeration, and if the weather is humid, just set aside your diet and enjoy it on the day it’s made.
*Orange blossom water has long been a staple ingredient in North African and Middle Eastern cuisines. You can find orange blossom water in quality delicatessens or Middle Eastern grocery stores. If it’s not available, you can skip it, but it does lend something special to the cake. Be careful not to use too much, as it’s quite potent, meant more for fragrance than flavor.
Title: An Exquisite Blend: Cake Infused with Orange, Almond, and Polenta
Introduction:
In baking, the blending of unique components can result in remarkable culinary masterpieces. An exceptional example is the cake infused with orange, almond, and polenta. This cake not only pleases the palate but also delights the senses, presenting a rich array of flavors and textures. Let’s delve into the components, the method, and the distinctive features that render this cake a remarkable dessert.
Ingredients:
The key components of this cake are oranges, almonds, and polenta, each contributing unique attributes to the final creation.
1. Oranges: The zest and juice from fresh oranges imbue the cake with a lively citrus scent and a flavorful sweetness. Rich in vitamin C, oranges provide moisture, ensuring a tender crumb.
2. Almonds: Ground almonds or almond flour bestow a nutty taste and a moist, dense consistency. Additionally, almonds are a great source of healthy fats, protein, and vitamin E, enriching the cake nutritionally.
3. Polenta: This cornmeal variety adds a delicate grainy texture and a golden tint to the cake. It is gluten-free, making the cake suitable for those avoiding gluten.
Preparation:
Making a cake with orange, almond, and polenta is a simple process that yields stunning results.
1. Start by preparing the oranges. Zest and juice them, saving the zest for later. The juice will be mixed into the batter, providing moisture and flavor.
2. In a mixing bowl, combine ground almonds, polenta, and baking powder. This dry mixture will serve as the cake’s structural foundation.
3. In another bowl, cream the butter and sugar until light and fluffy. Gradually mix in the eggs, ensuring to blend well after each addition. Stir in the orange zest and juice.
4. Gently fold the dry mixture into the wet ingredients to create a smooth batter. Pour this batter into a prepared cake tin.
5. Bake in a preheated oven until the cake turns golden brown, and a skewer inserted into the center comes out clean.
6. Once baked, allow the cake to cool prior to serving. For an added touch, you might glaze it with a simple orange syrup or sprinkle it with powdered sugar.
Unique Qualities:
This cake is noteworthy for several reasons:
1. Flavor Profile: The combination of zesty orange, nutty almond, and the subtle earthiness of polenta yields a complex and satisfying flavor medley.
2. Texture: The incorporation of polenta contributes a unique texture, complementing the moistness brought by the almonds and the citrus juice.
3. Gluten-Free: By substituting traditional flour with polenta and almond flour, this cake is naturally gluten-free, catering to a broader array of dietary preferences.
4. Versatility: This cake can be enjoyed as a dessert, a tea snack, or even a breakfast choice. Its flavors harmonize beautifully with an assortment of accompaniments, including whipped cream, yogurt, or fresh fruit.
Conclusion:
A cake crafted with orange, almond, and polenta exemplifies the splendor of merging simple, wholesome ingredients to create something truly exceptional. Its delightful flavors, attractive texture, and versatility make it a cherished choice among bakers and dessert enthusiasts alike. Whether you seek a gluten-free treat or simply wish to try something novel, this cake is bound to impress and satisfy.
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