I have a fondness for cakes that are a bit unconventional – for instance, my crumbly pistachio and walnut cake along with a gingerbread creation featuring blood orange syrup showcase my preference for cakes that are not overly sweet, infused with spices, and without icing, appealing more to adults than the children in your home. This cake fits right into that classification as well. The polenta adds a unique texture, while the star anise in the syrup brings in warmth, complemented by the lovely aroma from a careful dash of orange blossom water. Yet, it’s an uncomplicated cake to prepare, and it would make a delightful conclusion to an evening with friends, accompanied by some Greek yoghurt 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 from 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 from 1 lemon
- 125 g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Begin by preheating the oven to 165 C. Lightly oil a 22 cm diameter springform pan and line the bottom with silicone paper. In a medium bowl, cream together the butter and sugar until light and fluffy. The sugar won’t fully dissolve due to the larger crystals. Add the eggs one by one, mixing well after each addition. Incorporate the almonds, polenta, and orange zest, beating for a minute. Finally, stir in the orange blossom water and baking powder, beating for an additional minute to ensure everything is well mixed. Pour the batter into the prepared tin and spread it evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake springs back slightly when touched gently. It should be golden and rise evenly. Carefully take it out of the tin and place it on a serving plate to cool down 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.
When ready to serve, dust one half of the cake with icing sugar. Now you have two options – either present the cake and let guests pour the syrup on their slices themselves or pour the syrup over the entire cake at the table and then serve individual pieces… I personally prefer the method of pouring the syrup over the cake before serving.
The cake will last for 2 – 3 days when stored in an airtight container. Avoid refrigerating it, and if the weather is particularly humid, it’s best to indulge and enjoy it on the day it’s made.
*Orange blossom water has been a staple ingredient frequently used in North African as well as Middle Eastern cuisine. It can be found in reputable delicatessens or Middle Eastern grocery stores. If unavailable, it can be omitted, but it brings something special to the cake. Use it sparingly, as its flavor is quite potent and it is intended for aroma, not for taste.
Title: A Charming Blend: Orange, Almond, and Polenta Cake
Introduction:
The culinary landscape is rich with a variety of delightful sweet treats, yet few can compare to the extraordinary fusion of flavors and textures found in a cake crafted with orange, almond, and polenta. This cake exemplifies Mediterranean elements, presenting a moist, flavorful, and gluten-free choice ideal for any celebration. In this article, we will delve into the components, method, and the delightful experience of enjoying this remarkable cake.
Ingredients:
1. Oranges: The highlight of this cake, oranges offer a refreshing citrus burst. Their zest and juice permeate the cake with a lively taste, striking a balance between sweetness and a touch of tang.
2. Almonds: Ground almonds or almond flour deliver a nutty depth and a moist consistency. They are also a great source of healthy fats and lend a subtle sweetness to the cake.
3. Polenta: Also referred to as cornmeal, polenta introduces an intriguing texture to the cake. It adds a gentle graininess that harmonizes with the softness of the almonds, producing a delightful contrast.
Preparation:
To prepare this cake, begin by boiling whole oranges until tender. Once cool, puree them, skin included, which amplifies the orange essence. In a different bowl, combine ground almonds, polenta, baking powder, and a pinch of salt. In another bowl, whisk eggs and sugar until airy and fluffy, then gently fold in the orange puree. Gradually mix in the dry ingredients until just combined.
Transfer the batter into a greased cake tin and bake in a preheated oven until golden and springy to the touch. The outcome is a stunning cake with a slightly crunchy outer layer and a moist, delicate center.
Flavor Profile:
This cake boasts a harmonious amalgamation of flavors. The sweetness of the almonds and sugar is expertly balanced by the zesty brightness of the oranges. The polenta contributes a mild earthiness and texture, enriching each mouthful. The cake is often adorned with a dusting of powdered sugar or an orange juice and sugar glaze, augmenting both its visual charm and flavor.
Serving Suggestions:
The cake is versatile and lends itself to various presentations. It pairs splendidly with a spoonful of whipped cream or a scoop of vanilla ice cream. For a refined touch, serve alongside fresh berries or a drizzle of orange syrup. It’s an excellent dessert for afternoon tea, festive gatherings, or simply as a delightful indulgence among family and friends.
Conclusion:
A cake composed of orange, almond, and polenta is a testament to the magic of simple, natural ingredients coming together to form something exceptional. Its distinctive flavor profile and gluten-free composition make it a favored option for those seeking a wholesome and delicious dessert. Whether enjoyed solo or accompanied by complementary delights, this cake is bound to enchant the senses and leave a memorable impression.