Best 4 Quick Orange And Polenta Cake Recipes
Indulge in a delightful culinary adventure with our Orange and Polenta Cake, a symphony of flavors that will tantalize your taste buds. This moist and tender cake is infused with the vibrant zest of oranges, perfectly complemented by the nutty flavor of polenta. Experience the harmonious blend of textures as the polenta adds a subtle crunch to the otherwise smooth cake. With its vibrant orange glaze, this cake is a feast for the eyes and the palate.
Embark on a journey of three delectable variations, each offering a unique twist on the classic Orange and Polenta Cake. The Blood Orange and Pistachio Cake introduces a burst of ruby-red hue and a hint of nutty complexity. For those who prefer a touch of zesty bitterness, the Seville Orange and Candied Peel Cake offers a delightful interplay of flavors. And for a taste of rustic charm, the Gluten-Free Orange and Polenta Cake caters to those with dietary restrictions, delivering the same irresistible flavors in a gluten-free version.
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ORANGE & POLENTA CAKE
This delicious cake is full of zingy flavour and the syrup makes it something really special - enjoy!
Provided by Jamie Oliver
Categories Desserts Jamie Magazine Fruit Mother's day Italian Baking
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy - don't worry if it looks gritty, as the sugar will dissolve when it's cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
Nutrition Facts : Calories 470 calories, Fat 29.5 g fat, SaturatedFat 11.3 g saturated fat, Protein 8.6 g protein, Carbohydrate 45.1 g carbohydrate, Sugar 36.5 g sugar, Sodium 0.2 g salt, Fiber 1.9 g fibre
POLENTA CAKE WITH ORANGE SAUCE
Polenta cakes have a special flavor, I think. This polenta cake is lightly flavored with rum, lemon and orange, then served with a simple orange sauce. This cake can also be frozen with great success.
Provided by friederike
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
- Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
- Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 68.9 g, Cholesterol 162.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 12.2 g, Sodium 436.7 mg, Sugar 35.9 g
ORANGE POLENTA CAKE
This is a delicious cake. Moist and syrupy. It travels well as it is quite a heavy cake and keeps for up to a week. It also freezes well if you slice it to single serves and wrap in cling-wrap If you do not require a gluten free cake use regular flour and omit the xantahn gum. A variation to this recipe is to stir in chocolate chunks last thing before pouring the mix into the tin to bake.
Provided by Jubes
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper.
- Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes.
- Chop the orange coarsely and discard any seeds.
- Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process.
- In a seperate bowl- whisk the egg whites until soft peaks form.
- Fold the egg whites into the orange mixture.
- pour the cake mixture into the prepared tin and bake for 40- 45 minutes.
- Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked.
- When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin.
- Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.
Tips:
- Use fresh oranges. Fresh oranges provide the best flavor and zest to the cake. If you don't have fresh oranges, you can use orange juice concentrate, but it won't be as flavorful.
- Don't overmix the batter. Overmixing the batter can make the cake tough. Just mix until the ingredients are well combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes, but it may vary depending on your oven.
- Let the cake cool completely before serving. This will help the cake to set and make it easier to cut.
- Serve the cake with fresh orange zest, whipped cream, or ice cream. This will add extra flavor and richness to the cake.
Conclusion:
This quick orange and polenta cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special celebration. The cake is moist and flavorful, with a hint of orange zest. It's also gluten-free, making it a great option for those with celiac disease or gluten sensitivity. So next time you're looking for a quick and easy dessert, give this orange and polenta cake a try. You won't be disappointed!
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