I have a fondness for cakes that are a bit off the beaten path – for instance, my crumbly pistachio and walnut cake and my gingerbread cake drizzled with blood orange syrup exemplify my preference for less sugary, spiced, and icing-free cakes that appeal more to adults than children under eight in your home. This cake falls into the same category. It features texture from the polenta, spice from the star anise included in the syrup, and a lovely fragrance from a careful splash of orange blossom water. Despite its impressive qualities, it’s quite straightforward to prepare, making it a delightful way to end a dinner gathering with friends, especially when paired with some Greek yoghurt or a spoonful of cream.
Serves 8-10
- 200 g butter, at room temperature
- 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 decoration
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
Begin by preheating the oven to 165 C. Lightly grease a springform tin with a 22 cm diameter and line the base with silicon paper. In a medium bowl, cream together the butter and sugar until you achieve a light and fluffy consistency. It’s fine if the sugar doesn’t fully dissolve due to the larger crystals. Incorporate the eggs individually, ensuring to mix well after each addition. Stir in the almonds, polenta, and orange zest, beating for one minute. Finally, add in the orange blossom water and baking powder, mixing for an additional minute to ensure everything is fully combined. Transfer the batter to the tin, smoothing it out evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when pressed and is golden with an even rise. Carefully take it out of the tin and place it onto a serving platter, allowing 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 to a boil and let it simmer gently for 20 minutes. Allow it to cool to room temperature afterwards.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either present the cake with the syrup on the side for guests to drizzle over their own slices, or theatrically pour the syrup over the entire cake at the table and then serve individual portions… I personally prefer the latter approach.
The cake can be stored in an airtight container for 2 – 3 days. Avoid refrigeration, and if it’s very humid, it’s best to indulge and eat it on the day it’s made.
*Orange blossom water has traditionally been a common ingredient in both North African and Middle Eastern cuisine. You can find orange blossom water at quality delicatessens or Middle Eastern grocery stores. While it can be omitted if necessary, it does lend something unique to the cake. Use sparingly, as it is quite potent, intended more for fragrance than flavor.
Title: A Charming Blend: Orange, Almond, and Polenta Cake
Introduction:
The culinary realm is in constant motion, harmonizing conventional ingredients with creative techniques to craft delightful flavors. One such delicacy is the Orange, Almond, and Polenta Cake. This dessert exemplifies how varied ingredients can unite to form a balanced and tasty treat. Fusing the zesty brightness of oranges, the nutty richness of almonds, and the distinct texture of polenta, this cake provides a delightful tasting journey.
Ingredients Overview:
1. Oranges: The vibrant citrus taste brought by oranges adds a lively character to the cake. Their zest and juice enrich the batter with a refreshing scent and flavor, balancing the sweetness with a tangy kick.
2. Almonds: Ground almonds or almond flour introduce a deep, nutty essence and moisture to the cake. Additionally, almonds are packed with healthy fats and protein, enhancing the nutritional profile.
3. Polenta: Acting as a unique ingredient, polenta imparts a distinct texture to the cake. Its slight coarseness contrasts wonderfully with the smooth almond, resulting in a delightful tactile experience.
The Baking Process:
To embark on making this cake, start with the oranges. Grate the zest to capture aromatic oils, then juice them for an invigorating citrus punch. Blend the zest and juice with sugar, eggs, and melted butter while whisking until you achieve a smooth mixture. In another bowl, combine the ground almonds, polenta, and baking powder. Gradually fold the dry components into the wet mix, ensuring a smooth consistency.
Pour the mixture into a greased cake tin and bake in a preheated oven until it develops a golden surface and a skewer inserted in the center comes out clean. The outcome is a cake with a golden crust and a moist, tender interior.
Flavor Profile:
The Orange, Almond, and Polenta Cake presents a delightful medley of flavors and textures. The bright citrus notes of the orange harmonize with the nutty richness of the almonds, while the polenta contributes a subtle crunch. The cake is not overly sugary, allowing the inherent flavors of the components to shine. It pairs beautifully with a spoonful of whipped cream or a scoop of vanilla ice cream.
Nutritional Benefits:
This delightful cake not only pleases the palate but also provides some health benefits. Almonds offer vitamin E, magnesium, and beneficial monounsaturated fats. Oranges are abundant in vitamin C and antioxidants, promoting immune system health. Additionally, polenta is gluten-free, making this cake a great option for those with gluten sensitivities.
Conclusion:
The Orange, Almond, and Polenta Cake exemplifies the enchantment that occurs when diverse ingredients come together. Its distinct blend of flavors and textures sets it apart as an exceptional dessert, ideal for any celebration. Whether savored as a midday treat or a grand finale at a dinner gathering, this cake will undoubtedly impress with its delightful flavor and nourishing ingredients.
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