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.
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Subhan Mudasar
[email protected]I didn't like the texture of the cake. It was too crumbly.
Jewel Gazi
[email protected]This cake is too sweet for my taste.
Jessica Lanier
[email protected]The cake was a bit dry. I think I overbaked it.
Bishnu Khatri
[email protected]This cake is a bit bland. I think it needs more orange zest.
Arlinda Ruhani
[email protected]I would definitely make this cake again.
yodanca merilus
[email protected]This is a great recipe for a gluten-free cake.
Jasmine Mergendahl
[email protected]I was really impressed with this cake. It was easy to make and turned out perfectly.
Prakash Chauhan
[email protected]This cake is so moist and flavorful. I love the orange flavor.
justin tran
[email protected]I made this cake for my family, and they loved it! It was a great way to use up some leftover polenta.
Lisu Miha
[email protected]This is a great recipe for a simple, yet elegant cake. It's perfect for breakfast, brunch, or dessert.
Clarissa Castel
[email protected]I love the combination of orange and polenta in this cake. It's moist and flavorful, and the orange zest really brightens it up.
Subhan Alam
[email protected]The cake was easy to make and came out great. I used a bundt pan, and it was perfect for a special occasion.
Punjab Da hero
[email protected]This was my first time making polenta cake. I was really pleased, and it turned out perfectly. It was gluten-free and delicious!
Waleed DK
[email protected]I made this cake for a potluck, and it was a huge success! Everyone loved it, and I got so many compliments. It's definitely a keeper.
pascal ofoedu
[email protected]This orange polenta cake was a hit! It was moist and flavorful, with a perfect balance of sweetness and tang. The orange zest really shines through, and the polenta gives it a lovely texture.