I have a fondness for cakes that are a bit out of the ordinary – my crumbly cake made with pistachio and walnut and a gingerbread cake accompanied by blood orange syrup are two illustrations of my preference for less-sweet, spiced cakes without icing, which are more appealing to adults than to children under eight. This cake falls into that same category. It features texture from the polenta, spiciness from the use of star anise in the syrup, and a lovely aroma from a careful dash of orange blossom water. It’s also quite easy to prepare and would make a fantastic conclusion to a dinner with friends, especially when paired with 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 from 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for dusting
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
Preheat the oven to 165 C. Lightly grease a 22 cm diameter springform tin and line the base with silicone paper. In a medium bowl, cream together the butter and sugar until it becomes light and fluffy. The sugar may not completely dissolve due to the large crystal size. Add the eggs one at a time, ensuring to beat well after each addition. Incorporate the almonds, polenta, and orange zest, mixing for 1 minute. Finally, add the orange blossom water and baking powder, beating for an additional minute until well blended. Pour the batter into the prepared tin, carefully spreading it evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake gently springs back when pressed lightly with your fingers. It should appear golden and rise evenly. Gently remove from the tin and transfer to 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 to a boil and allow it to simmer gently for 20 minutes. Let it cool to room temperature.
When ready to present, dust one half of the cake with icing sugar. Two options now – either serve the cake and allow guests to pour the syrup over their own slice, or dramatically drizzle the syrup over the entire cake at the table and then serve individual pieces… I prefer the method of pouring it over the cake before serving.
The cake can be stored for 2 – 3 days in an airtight container. Avoid refrigerating it, and if the humidity is high, simply ignore your diet and indulge on the day it’s baked.
*Orange blossom water is a traditional ingredient frequently utilized in North African and Middle Eastern cooking. You can find orange blossom water at quality delicatessens or Middle Eastern markets. If it’s not available, you can omit it, but it certainly adds a unique touch to the cake. Use it sparingly, as it is potent and meant for fragrance, not flavor.
Title: Charming Orange, Almond, and Polenta Cake: A Gluten-Free Delight
Introduction:
The blend of orange, almond, and polenta results in a sumptuous cake that is both delectable and gluten-free. This dessert is ideal for those seeking something unique, offering a burst of citrus, a nutty texture, and a delightful crumb. Whether accommodating dietary needs or simply experimenting with new flavors, this cake is bound to impress.
Ingredients:
– 2 large oranges
– 6 large eggs
– 250g ground almonds
– 150g polenta (cornmeal)
– 200g caster sugar
– 1 tsp baking powder (make sure it’s gluten-free)
– A pinch of salt
– Optional: 1 tsp vanilla extract or almond extract
Preparation:
1. Preheat your oven to 160°C (320°F) and grease a 23cm (9-inch) springform cake tin, lining the bottom with parchment paper.
2. Start with the oranges. Place them in a pot, cover with water, and bring to a boil. Let them simmer for approximately 1-2 hours until they become soft. Drain and cool.
3. Once cool, cut the oranges into quarters, discard any seeds, and puree them (skins included) in a food processor until smooth.
4. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Mix in the orange puree, ground almonds, polenta, baking powder, salt, and optional extract until well blended.
5. Pour the batter into the prepared cake tin, smoothing the surface with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
7. After baking, remove from the oven and let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
This cake can be enjoyed alone or with a dusting of icing sugar. For a richer experience, serve it with a scoop of whipped cream or a scoop of vanilla ice cream. A drizzle of orange syrup or a sprinkle of toasted almond flakes can enhance both its presentation and taste.
Conclusion:
The orange, almond, and polenta cake is a delightful dessert that harmonizes the zesty flavor of oranges, the rich nuttiness of almonds, and the distinct texture of polenta. Its gluten-free characteristic makes it accessible to a broader audience, ensuring everyone can savor a slice of this charming treat. Whether for a special gathering or a casual afternoon tea, this cake is an excellent choice for any dessert enthusiast.