Best 4 Polenta Cake With Orange Sauce Recipes

ORANGE POLENTA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
• Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
• To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

ORANGE POLENTA CAKE

Steps:

• In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
• Add eggs and egg whites, one at a time, continue beating between additions.
• Blend in yoghurt, polenta, coconut, orange rind and orange juice.
• Beat well for further 2 minutes.
• Pour into greased ring pan.
• Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
• Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
• Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
• For whipped crème fraîche:
• Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
• Cut cake into wedges and serve with dollop of whipped crème fraîche.
• Available at most supermarkets and at specialty foods stores.