I have a fondness for slightly unconventional cakes – my pistachio and walnut crumbly cake along with gingerbread cake drizzled with blood orange syrup exemplify my preference for less-sweet, spiced, no-icing cakes that cater more to adults than to the children in your home. This cake falls into the same category. It offers texture from the polenta, warmth from the star anise in the syrup, and a lovely fragrance from a careful addition of orange blossom water. Despite its sophisticated taste, this cake is straightforward to prepare and would make a delightful end to an evening with friends, ideally paired with some Greek yogurt 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
Preheat the oven to 165 C. Lightly grease a 22 cm diameter springform pan and line the base with parchment paper. In a medium bowl, beat together the butter and sugar until pale and airy. The sugar will not fully dissolve because the crystals are somewhat large. Incorporate the eggs one by one, mixing well after each addition. Mix in the almonds, polenta, and orange zest, beating for 1 minute. Lastly, blend in the orange blossom water and baking powder, beating for an additional minute to ensure a thorough mix. Pour the batter into the tin and spread it evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake lightly springs back when gently pressed with your fingers; it should be golden and risen evenly. Carefully take it out of the tin and transfer to a plate. Allow it to cool to room temperature.
For 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 simmer gently for 20 minutes. Allow to cool to room temperature.
When ready to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake and let guests pour syrup over their own slices, or dramatically drizzle the syrup over the entire cake at the table before serving individual pieces…. I firmly prefer the pour-over-the-cake-then-serve method.
The cake will remain fresh for 2 – 3 days when stored in an airtight container. Avoid refrigerating it, and if the weather is very humid, simply forget the diet and enjoy it on the day it’s baked.
*Orange blossom water has long been a traditional ingredient in North African and Middle Eastern cuisine. It can be found at quality delicatessens or a Middle Eastern grocery store. If unavailable, you may omit it, though it contributes something unique to the cake. Use sparingly, as it is potent, meant for fragrance rather than flavor.
**Title: The Delightful Fusion of Flavors: Orange, Almond, and Polenta Cake**
In the realm of baking, a blend of distinctive ingredients can yield remarkable culinary creations. One such delightful combination is the cake made with orange, almond, and polenta. This cake is not just a treat for the palate but also highlights the adaptability of these ingredients. Let’s delve into the subtleties of this exceptional dessert.
**The Ingredients: A Harmonious Trio**
1. **Orange**: Renowned for its lively flavor and fragrance, orange imparts a refreshing citrusy essence to the cake. Both the zest and juice of the orange are commonly utilized to infuse the batter with a tangy sweetness that counterbalances the richness of the other elements.
2. **Almond**: Almonds offer a nutty richness to the cake. Ground almonds or almond flour are frequently employed, contributing to a moist texture and a mild sweetness. Almonds also provide healthy fats and protein, enhancing the cake’s nutritional profile.
3. **Polenta**: Polenta, or cornmeal, is a key ingredient in Italian cooking and adds a distinctive texture to the cake. It imparts a subtly grainy feel, beautifully contrasting with the smoothness of the almond flour. Furthermore, polenta keeps the cake gluten-free, making it suitable for those with dietary restrictions.
**The Baking Process: Crafting the Perfect Cake**
Creating a cake with these ingredients entails a few straightforward steps. The process starts with creaming butter and sugar until light and fluffy. Eggs are added one at a time, followed by orange zest and juice. The dry components, including ground almonds and polenta, are gently folded into the batter to ensure an even mix.
Typically, the cake is baked at a moderate temperature until golden brown and firm to the touch. After baking, it is allowed to cool prior to being adorned with a glaze or a dusting of powdered sugar to elevate its visual appeal and taste.
**The Flavor Profile: A Symphony of Tastes**
The completed cake is a harmony of flavors and textures. The citrus brightness of the orange enhances the nutty depth of the almonds, while the polenta lends a delightful crumbly texture. Each bite reveals a well-balanced combination of sweet and tangy notes, making it an ideal dessert for any occasion.
**Serving Suggestions: Enhancing the Experience**
This cake can be savored alone or paired with a variety of accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream provides a creamy counterpoint to the cake’s texture. For a touch of elegance, consider garnishing with candied orange slices or a sprinkle of toasted almond slivers.
**Conclusion: A Cake Worth Celebrating**
The cake made with orange, almond, and polenta is a celebration of flavors and textures. Its unique ingredient combination yields a dessert that is both delectable and visually enticing. Whether served at a special gathering or enjoyed as a simple indulgence, this cake is certain to impress and delight all who experience it.
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