orange and polenta cake
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Ingredients
- ⢠2 small oranges
- ⢠5 large eggs
- ⢠175g (6oz) caster sugar
- ⢠175g (6oz) ground almonds
- ⢠50g (2oz) polenta (cornmeal)
- ⢠5ml (1tsp) baking powder
For the orange syrup:
- ⢠50g (2oz) caster sugar
- ⢠Juice of 1 large orange
Method
- STEP 11. Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 mins.
- STEP 22. Preheat the oven to 190°C (375°F, gas mark 5). Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper.
- STEP 33. Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée. Whisk together the eggs and sugar for 1-2 mins then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges.
- STEP 44. Pour into the tin and bake for 40-45 mins until light golden and just firm to the touch. Leave to cool in the tin for 10 mins then turn out and cool completely.
- STEP 55. To make the syrup, place the sugar and 60ml (4tbsp) water in a small pan and heat until the sugar dissolves. Boil, without stirring,
- STEP 66. until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelise so reheat gently until dissolved.
- STEP 77. Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.