I have a fondness for cakes that are a bit out of the ordinary – for instance, my pistachio and walnut crumbly cake alongside gingerbread cake drizzled with blood orange syrup showcase my preference for not overly sweet, spiced cakes without icing, which are more appealing to adults than to children in your home. This cake falls into that same category. The polenta provides texture, the syrup is spiced with star anise, and a careful splash of orange blossom water adds a lovely fragrance. Despite its sophisticated flavor profile, it’s easy to prepare and makes for a delightful conclusion to a dinner with friends, especially when accompanied by a dollop of Greek yoghurt or 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 garnishing
Orange and star anise syrup
- 250 ml fresh orange juice
- juice of 1 lemon
- 125 g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Preheat your oven to 165 C. Grease a 22 cm diameter springform pan lightly and line the base with silicone paper. In a medium-sized bowl, cream the butter and sugar until it becomes pale and airy. The sugar won’t fully dissolve due to its coarseness. Incorporate the eggs one at a time, beating well after each addition. Mix in the ground almonds, polenta, and orange zest, beating for one minute. Finally, stir in the orange blossom water and baking powder, beating for another minute to ensure everything is blended. Pour the batter into the prepared tin and spread it evenly with a flat knife. Bake for 40 to 45 minutes, or until the cake bounces back slightly when gently touched with your fingertips. It should be a golden color and rise uniformly. Carefully take it out of the tin and place it on a serving plate. Allow it to cool to room temperature.
To prepare the syrup, put the orange and lemon juices into a small saucepan along with the sugar, orange blossom water, and star anise. Bring to a boil, then reduce the heat and let it 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 everyone pour their own syrup on their slice, or pour the syrup over the entire cake at the table and then serve individual portions… Personally, I prefer the method of pouring the syrup over the whole cake before serving.
This cake will stay fresh for 2 to 3 days if stored in an airtight container. Do not refrigerate it, and if it’s particularly humid outside, set aside your diet and enjoy it on the day it’s made.
*Orange blossom water has long been a staple ingredient in both North African and Middle Eastern cuisines. It can be bought from quality delicatessens or Middle Eastern grocery stores. If you cannot find it, you can omit it, but it adds a special touch to the cake. Use it sparingly, as its flavor is quite strong and is intended for fragrance rather than taste.
Title: A Charming Blend: Orange, Almond, and Polenta Cake
Introduction:
In baking, the integration of distinctive ingredients frequently results in remarkable flavors. One delightful combination is the cake crafted from orange, almond, and polenta. This cake is a tribute to the Mediterranean palate, delivering a moist, fragrant, and subtly nutty taste that is both gluten-free and utterly delicious.
Ingredients Overview:
1. Orange: The zest and juice of oranges imbue the cake with a vibrant aroma and tangy sweetness. Oranges are abundant in vitamin C and impart natural moisture to the cake, improving its texture.
2. Almond: Ground almonds or almond flour provide a rich, nutty essence and a soft crumb. Almonds are a valuable source of healthy fats, protein, and vitamin E, making them a nutritious addition to this dessert.
3. Polenta: Polenta, also known as cornmeal, contributes a distinctive texture and a hint of sweetness. It offers a slightly granular feel that complements the smoothness of the almond flour, resulting in a cake with a pleasing bite.
Preparation:
To make this cake, start by mixing the dry ingredients: almond flour, polenta, baking powder, and a pinch of salt. In another bowl, whisk together the eggs and sugar until they are light and airy. Slowly mix in the orange zest and juice, followed by the dry ingredients. Stir until just combined, taking care not to overmix the batter.
Baking:
Preheat the oven to 350°F (175°C) and prepare a cake pan by greasing it or covering it with parchment paper. Pour the batter into the pan and smooth the surface. Bake for roughly 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden color and a slight springiness when pressed.
Serving Suggestions:
Once cooled, you can enjoy the cake as it is, or with a dusting of powdered sugar for extra sweetness. For an indulgent experience, pair it with whipped cream or a scoop of vanilla ice cream. A drizzle of orange glaze or a sprinkle of toasted almond slices can also elevate its appearance and flavor.
Conclusion:
The orange, almond, and polenta cake exemplifies the beauty of blending simple, wholesome ingredients to create something truly exceptional. Its harmonious mix of flavors and textures makes it an adaptable dessert, ideal for any gathering. Whether relished with tea or as a star attraction at a festive occasion, this cake is bound to impress with its delightful flavor and fragrant allure.
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