I enjoy cakes that are a bit unconventional – my crumbly pistachio and walnut cake and gingerbread cake with blood orange syrup exemplify my preference for not overly sweet, spiced cakes without icing, which are more suited for adults than the kids in your home. This cake fits that description perfectly as well. It includes texture from the polenta, spice from the star anise in the syrup, and a lovely fragrance from a careful drizzle of orange blossom water. Yet, it’s straightforward to prepare, making it an ideal dessert to cap off a meal with friends, paired with Greek yogurt 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 finishing
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 your oven to 165 C. Lightly grease a 22 cm springform cake tin and line the base with baking paper. In a medium bowl, cream together the butter and sugar until it becomes pale and fluffy. The sugar won’t completely dissolve due to its larger crystals. Beat in the eggs one by one, mixing well after each addition. Stir in the almonds, polenta, and orange zest and beat for 1 minute. Finally, add in the orange blossom water and baking powder and mix for another minute to ensure they are well combined. Pour the batter into the prepared tin and evenly distribute it with a spatula. Bake for 40 to 45 minutes or until the cake gently springs back when pressed with your fingers. It should have a golden color and be evenly risen. Carefully take it out of the tin and transfer it onto a serving plate. Allow it 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 it to a boil and then let it simmer gently for 20 minutes. Allow it to cool to room temperature once done.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake alongside the syrup for guests to drizzle over their own slice, or pour the syrup over the entire cake dramatically at the table before serving individual pieces…. I personally prefer the method of pouring the syrup over the cake before serving.
The cake can be stored in an airtight container for 2 to 3 days. Avoid storing it in the refrigerator, and if it’s particularly humid outside, indulge in it on the day you bake it instead of worrying about the diet.
*Orange blossom water has traditionally been used in North African and Middle Eastern cooking. You can find orange blossom water at well-stocked delicatessens or Middle Eastern grocery stores. If it’s unavailable, you can skip it, but it adds a unique touch to the cake. Be careful not to overuse it, as it is potent and meant for fragrance rather than flavor.
Title: An Exquisite Blend: Polenta Cake with Orange and Almond
Introduction
In the realm of baking, the interplay of flavors and textures can transform a simple cake into a delightful creation. One remarkable combination is the cake featuring orange, almond, and polenta. This cake showcases Mediterranean flavors, providing a refreshing and satisfying taste experience. Let’s dive into the ingredients, preparation, and the joy of enjoying this delightful cake.
Ingredients
The primary components of this cake include oranges, almonds, and polenta, each contributing its own unique flavor profile:
1. Oranges: The lively citrus flavor of oranges brings a refreshing and tangy essence. The zest and juice are utilized to infuse the cake with a fragrant aroma and a burst of citrus delight.
2. Almonds: Ground almonds lend a rich, nutty taste and a moist consistency to the cake. They also make the cake gluten-free, making it ideal for individuals with gluten intolerances.
3. Polenta: This coarse cornmeal provides a mild grainy texture and a touch of sweetness. It complements the almonds beautifully and offers a delightful contrast to the cake’s smoothness.
Preparation
Making a cake with orange, almond, and polenta is an uncomplicated process that yields excellent results:
1. Start with preparing the oranges. Zest and juice them to ensure you have enough for flavoring the cake batter and creating a syrup that adds moisture.
2. In a mixing bowl, combine ground almonds, polenta, and baking powder. These dry elements create the cake’s foundation.
3. In another bowl, beat eggs and sugar together until light and fluffy. Gradually incorporate the orange zest and juice, along with the dry ingredients. Mix until thoroughly combined.
4. Transfer the batter into a prepared cake tin and bake in a preheated oven until it turns golden brown and feels firm.
5. While the cake is baking, prepare the orange syrup by simmering orange juice with sugar until it slightly thickens.
6. After the cake is baked, allow it to cool for a bit before drizzling the orange syrup over the top. This adds moisture to the cake and enhances its citrus flavor.
Experience
The outcome is a cake that is not only visually striking but also tantalizing to taste. The golden color of the cake, dotted with orange zest, is truly appealing. The first bite reveals a harmonious mix of flavors: the nutty richness of almonds, the gentle graininess of polenta, and the invigorating freshness of oranges.
This cake is suitable for any occasion, from a casual tea gathering to a more formal celebration. Its gluten-free nature broadens its accessibility, and its distinctive flavor profile is sure to charm guests.
Conclusion
The cake crafted with orange, almond, and polenta illustrates the magic that occurs when simple ingredients harmonize perfectly. Its delightful blend of flavors and textures makes it a prominent dessert that is both comforting and elegant. Whether you’re an experienced baker or a beginner, this cake is a must-try for anyone in search of Mediterranean-inspired indulgence.
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