I have a fondness for somewhat unconventional cakes – my crumbly pistachio and walnut cake along with gingerbread cake drizzled with blood orange syrup exemplify my preference for not overly sweet, spiced, icing-free desserts that cater more to adults than the little ones in your home. And this cake falls into that same category. It offers a delightful texture from the polenta, a hint of spice with the addition of star anise in the syrup, and a lovely fragrance from a careful splash of orange blossom water. Yet, it is a straightforward cake to prepare and would serve as an excellent ending to a dinner with friends, accompanied by some 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 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
Start by preheating the oven to 165 C. Lightly grease a 22 cm round springform pan and line the base with silicone paper. In a medium bowl, cream the butter and sugar together until pale and fluffy. The sugar won’t fully dissolve due to the larger crystals. Incorporate the eggs one at a time, beating well after each addition. Mix in the almonds, polenta, and orange zest, beating for 1 minute. Lastly, add the orange blossom water and baking powder, beating for another minute to ensure thorough incorporation. Pour the batter into the prepared tin and smooth out evenly with a spatula. Bake for 40 – 45 minutes, or until the cake lightly springs back when touched gently. It should be golden and evenly risen. Carefully take it out of the tin and turn it onto 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 it to a boil and let it simmer gently for 20 minutes. Allow it to cool to room temperature.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake with the syrup on the side for guests to drizzle over their own piece, or pour the syrup over the entire cake at the table and then serve individual slices…. Personally, I prefer the pour-over-the-cake-then-serve method.
The cake will last for 2 – 3 days when stored in an airtight container. Avoid refrigerating it, and if it’s very humid outside, just indulge on the day it’s made.
*Orange blossom water is a traditional ingredient frequently used in both North African and Middle Eastern cuisines. It can be found at quality delicatessens or Middle Eastern grocery stores. If it’s not available, you may omit it, but it does add something exceptional to the cake. Exercise caution not to use too much, as it has a potent fragrance and is intended for aroma rather than flavor.
Title: A Charming Blend: Cake with Orange, Almond, and Polenta
Introduction:
In the realm of baking, creativity and tradition often intertwine, resulting in exquisite culinary creations. One such example is the cake featuring orange, almond, and polenta. This cake serves as a tribute to the auspicious blending of flavors and textures, providing a distinctive experience that captivates the palate. Let’s delve into the ingredients, preparation, and the special traits that make this cake a remarkable dessert.
Ingredients:
The key components of this cake include fresh oranges, ground almonds, and polenta. Each ingredient brings unique attributes to the mix:
1. Oranges: Incorporating fresh oranges imparts the cake with a lively citrus taste. Both the zest and juice are utilized, lending a refreshing fragrance and a moist consistency.
2. Almonds: Ground almonds contribute a nutty richness and a slightly dense texture. They enhance the moistness of the cake and serve as an excellent gluten-free substitute for conventional flour.
3. Polenta: Polenta, or cornmeal, adds a mild grainy consistency and a touch of sweetness. It beautifully complements the almonds and aids in forming a balanced structure in the cake.
Preparation:
The process of preparing this cake consists of a few straightforward steps, ensuring that even beginner bakers can achieve a delightful outcome:
1. Start by simmering the oranges until soft, then puree them. This step amplifies the citrus flavor and guarantees even distribution throughout the cake.
2. In a mixing bowl, combine the ground almonds, polenta, and baking powder. These dry ingredients form the foundation of the cake.
3. In another bowl, whisk eggs and sugar until light and airy. This mixture incorporates air, contributing to a light texture for the cake.
4. Gently combine the orange puree and dry ingredients with the egg mixture, ensuring everything is thoroughly mixed.
5. Transfer the batter into a prepared cake tin and bake in a preheated oven until golden and a skewer inserted into the center comes out clean.
Unique Qualities:
The cake made with orange, almond, and polenta is known for its distinctive qualities:
– Gluten-Free: By utilizing ground almonds and polenta instead of wheat flour, this cake is naturally gluten-free, making it perfect for those with dietary limitations.
– Moist and Flavorful: The combination of orange puree and ground almonds creates a cake that is wonderfully moist and rich in flavor.
– Textural Contrast: The subtle graininess of the polenta pairs beautifully with the smoothness of the almonds, offering an enjoyable textural contrast.
– Versatility: This cake can be savored alone or enhanced with a dollop of whipped cream or a drizzle of orange syrup for extra indulgence.
Conclusion:
The cake crafted from orange, almond, and polenta is an exquisite fusion of flavors and textures that highlights the strengths of each ingredient. Its gluten-free nature, alongside its moistness and vibrant flavor profile, renders it a favored choice for both casual get-togethers and special events. Whether you’re an experienced baker or just starting out, this cake is bound to impress and satisfy any sweet cravings.
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