I enjoy cakes that are a bit out of the ordinary – my crumbly pistachio and walnut cake and gingerbread cake topped with blood orange syrup illustrate my preference for desserts that aren’t overly sweet, spiced, and lack frosting, making them more appealing to adults than kids under eight. This cake falls into the same category. It features a lovely texture from the polenta, a hint of spice from the star anise in the syrup, and a captivating fragrance from a measured amount of orange blossom water. Yet, it remains simple to prepare, making it a perfect way to end a dinner with friends, especially when paired with Greek yoghurt 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 of 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for dusting
Syrup with orange and star anise
- 250 ml orange juice
- juice of 1 lemon
- 125g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Preheat the oven to 165 C. Lightly grease a 22 cm diameter springform pan and line the base with parchment. In a medium bowl, cream together the butter and sugar until pale and fluffy. The sugar won’t fully dissolve due to the large crystals. Incorporate the eggs one at a time, mixing well after each addition. Add the almonds, polenta, and orange zest, and mix for 1 minute. Finally, incorporate the orange blossom water and baking powder, mixing for another minute to combine everything thoroughly. Pour the batter into the prepared pan, spreading it evenly with a flat-bladed knife. Bake for 40 – 45 minutes, or until the cake bounces back slightly when pressed with your fingertips. It should be evenly golden brown. Carefully remove from the pan and invert onto a serving plate. Let cool to room temperature.
To prepare the syrup, combine the juices of the orange and lemon in a small saucepan with the sugar, orange blossom water, and star anise. Bring the mixture to a boil, then simmer gently for 20 minutes. Allow 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 slices, or dramatically drizzle the syrup all over the cake at the table and then provide individual portions…. Personally, I prefer the drizzling method followed by serving.
The cake will last for 2 – 3 days when stored in an airtight container. Avoid refrigerating it, and if it’s particularly humid, just set aside any diet plans and enjoy it on the day it’s baked.
*Orange blossom water has long been a staple ingredient in North African and Middle Eastern cuisine. It can be found at quality delicatessens or in Middle Eastern grocery stores. If you can’t locate it, it can be omitted, but it contributes something extraordinary to the cake. Use it sparingly, as it is potent and meant for fragrance, not taste.
**Title: A Charming Blend: Cake Featuring Orange, Almond, and Polenta**
In the realm of baking, blending unique ingredients can result in remarkable outcomes. One such delightful creation is the cake crafted with orange, almond, and polenta. This dessert not only delivers an explosion of flavors but also a texture that distinguishes it from conventional cakes. Let’s explore the ingredients and the enchantment they bring to this treat.
**The Ingredients:**
1. **Orange:**
– Oranges contribute a lively citrus flavor to the cake, adding a refreshing and tangy element. Both the juice and zest are utilized, infusing the cake with natural sweetness and aromatic qualities. The orange’s acidity also helps temper the richness of the other components.
2. **Almond:**
– Ground almonds or almond flour serve as a crucial ingredient, imparting a nutty taste and moistness to the cake. Almonds are packed with beneficial fats and proteins, making the cake not just tasty but nutritious. Their inclusion lends the cake a dense yet tender crumb.
3. **Polenta:**
– Polenta, coarsely ground cornmeal, offers a distinct texture to the cake. It introduces a slight graininess that contrasts beautifully with the smooth almond flour. Additionally, polenta adds a delicate corn flavor, enriching the overall taste of the cake.
**The Baking Process:**
Making a cake with these ingredients follows a straightforward procedure. The goal is to balance moisture and achieve an even distribution of flavors. Here’s a general outline of how this cake is usually made:
1. **Preparation:**
– Begin by preheating the oven and prepping your baking pan. Grease and line the pan to facilitate easy removal post-baking.
2. **Mixing:**
– Combine the dry elements: almond flour, polenta, and a leavening agent such as baking powder. In another bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs, ensuring each is fully mixed before adding the next.
3. **Flavor Infusion:**
– Incorporate the orange zest and juice into the wet mixture, followed by the dry ingredients. Mix until just combined to avoid overworking the batter.
4. **Baking:**
– Transfer the batter to the prepared pan and bake until golden and a skewer inserted into the center comes out clean. Baking time may vary, so monitor the cake closely to prevent overbaking.
5. **Finishing Touches:**
– Once baked, let the cake cool slightly before transferring it from the pan. To enhance the flavor, consider drizzling orange syrup over the cake or dusting it with powdered sugar.
**Serving Suggestions:**
This cake can be enjoyed standalone or accompanied by a spoonful of whipped cream or a scoop of vanilla ice cream. It’s perfect for afternoon tea, a light dessert, or even a breakfast indulgence. The blend of orange, almond, and polenta makes it adaptable and ideal for a range of occasions.
**Conclusion:**
A cake made with orange, almond, and polenta exemplifies the beauty of merging diverse ingredients to create something genuinely exceptional. The citrusy aroma, nutty hints, and unique texture make this dessert a must-try for anyone looking to discover fresh flavors in baking. Whether you’re a seasoned baker or just starting, this cake is sure to captivate with its delightful flavor and simplicity.
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