I have a fondness for cakes that are a bit out of the ordinary – my crumbly pistachio and walnut cake along with my gingerbread cake drizzled with blood orange syrup exemplify my preference for not overly sweet, spiced cakes without frosting, which are more appealing to adults than to children under eight in your home. This cake falls into that same category. It boasts a texture from the polenta, a hint of spice from star anise in the syrup, and a wonderful aroma from a careful dash of orange blossom water. However, it is straightforward to prepare and would make for a fantastic dessert after dinner with friends, paired with some Greek yogurt or a scoop 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 garnish
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. Grease a 22 cm diameter springform pan lightly and line the base with silicone paper. In a medium bowl, cream together the butter and sugar until light and fluffy. The sugar will not entirely dissolve due to the large crystals. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the almonds, polenta, and orange zest, and mix for 1 minute. Finally, add the orange blossom water and baking powder, beating for another minute to ensure everything is well combined. Pour the batter into the pan and evenly spread it out with a flat-bladed knife. Bake for 40 – 45 minutes, or until the cake springs back gently when pressed with your fingers. It should be golden and rise uniformly. Carefully remove it from the pan and invert onto a serving plate. Let it cool to room temperature.
To prepare the syrup, place the orange and lemon juice in a small saucepan along with the sugar, orange blossom water, and star anise. Bring it to a boil and then simmer gently for 20 minutes. Allow it to cool to room temperature.
When you’re ready to serve, dust half of the cake with icing sugar. You have two options – either serve the cake and let guests pour the syrup on their own slices, or dramatically drizzle the syrup over the whole cake at the table before serving individual pieces…. Personally, I prefer the option of pouring the syrup over the cake first.
The cake can be stored for 2 – 3 days in an airtight container. Avoid refrigeration, and if the weather is particularly humid, just forget about the diet and enjoy it on the day it’s made.
*Orange blossom water has long been a common ingredient in North African and Middle Eastern cuisines. You can purchase orange blossom water from reputable delicatessens or Middle Eastern grocery stores. If it’s not available, it can be omitted, but it adds a special touch to the cake. Use it sparingly, as it is quite potent and serves more for aroma than flavor.
Title: A Wonderful Blend: Orange, Almond, and Polenta Cake
Introduction:
The culinary realm is rich in diverse flavors and textures, and one such delightful offering is the cake crafted with orange, almond, and polenta. This cake represents the ideal amalgamation of citrusy brightness, nutty depth, and a distinctive grainy consistency, making it a noteworthy dessert for any occasion. Whether you are seeking a gluten-free treat or simply yearning to explore something novel, this cake promises a delicious experience.
Ingredients Overview:
1. Orange: The focal point of the cake, oranges impart a lively citrus flavor that infuses the cake with a refreshing scent and taste. Both the zest and juice are utilized to enhance the orange essence.
2. Almond: Ground almonds or almond flour contribute a rich, nutty flavor and moisture to the cake. They also provide a delightful texture and are an excellent source of healthy fats and protein.
3. Polenta: This coarse cornmeal gives the cake a one-of-a-kind, slightly gritty texture that contrasts beautifully with the softness of the almonds. Polenta also adds to the cake’s golden hue and is naturally gluten-free.
Preparation:
To craft this cake, start by preparing the oranges. Boil whole oranges until soft, then puree them. This technique intensifies the orange flavor and ensures a moist cake. Mix the orange puree with ground almonds, polenta, eggs, sugar, and baking powder to create the batter. The addition of eggs helps bind the ingredients and imparts structure to the cake.
Baking and Serving:
Pour the batter into a prepared cake tin and bake until golden brown and set. The outcome is a cake that is moist and dense, featuring a pleasingly crumbly texture from the polenta. Once cooled, the cake can be dusted with powdered sugar or topped with an orange syrup for additional sweetness and gloss.
Flavor Profile:
The cake presents a harmonious mix of flavors. The zesty brightness of the orange complements the nutty richness of the almonds, while the polenta offers a subtle corn flavor and texture. The combination is both refined and comforting, rendering it a versatile dessert suitable for both casual gatherings and formal events.
Nutritional Benefits:
Not only is this cake delightful, but it also boasts various nutritional advantages. Almonds are packed with vitamin E, magnesium, and healthy fats, while oranges provide vitamin C and antioxidants. Polenta serves as a good carbohydrate and fiber source, making this cake a more wholesome dessert choice.
Conclusion:
The orange, almond, and polenta cake is a testament to the magic of combining simple ingredients to create something exceptional. Its distinct flavor profile and texture ensure it is a cherished dessert that will impress all. Whether enjoyed alongside a cup of tea or served as the focal point at a dinner party, this cake is a delightful indulgence celebrating the finest of citrus and nutty flavors.