I’m a fan of cakes that are a little off the beaten path – my creation of pistachio and walnut crumbly cake, along with a gingerbread cake drizzled with blood orange syrup, showcases my preference for not overly sweet, spiced cakes without icing, which are much more appealing to adults than the children in your family. This cake fits right into that same category. It features the texture of polenta, the warm spice of star anise in the syrup, and a lovely fragrance from a careful touch of orange blossom water. However, it’s an easy cake to whip up, making it a delightful ending to a dinner gathering with friends, optionally paired with Greek yogurt or a spoon 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 garnish
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
Begin by preheating the oven to 165 C. Lightly grease a 22 cm round springform pan and line the bottom with silicone paper. In a medium bowl, cream the butter and sugar together until light and fluffy. The sugar won’t entirely dissolve, given the size of the crystals. Add the eggs one at a time, ensuring to beat well after each addition. Then mix in the almonds, polenta, and orange zest, beating for a minute. Lastly, add the orange blossom water and baking powder, mixing for one more minute until everything is well combined. Pour the batter into the prepared pan and smooth it out evenly with a flat knife. Bake for 40-45 minutes or until a gentle press with your fingertips reveals that the cake springs back lightly. It should be golden brown and rise evenly. Carefully take it out of the pan and place it on a serving plate. Allow it to cool to room temperature.
For the syrup, combine the orange juice and lemon juice in a small saucepan with the sugar, orange blossom water, and star anise. Bring it to a boil, then simmer gently for 20 minutes. Set aside 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 and let guests pour the syrup over their own slice, or, for a dramatic effect, drizzle the syrup across the entire cake at the table before serving individual slices…. Personally, I prefer the method of pouring the syrup over the cake and then serving.
This cake can stay fresh for 2-3 days when stored in an airtight container. Avoid refrigerating it, and if the weather is particularly humid, just indulge and enjoy it on the day it’s baked.
*Orange blossom water is a traditional ingredient commonly found in North African and Middle Eastern cuisine. You can find it at good delicatessens or in Middle Eastern grocery stores. If it’s not available, you can omit it, but it does add a unique touch to the cake. Just be cautious not to use too much, as it has a strong aroma and is meant to enhance the fragrance rather than the flavor.