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Prep
1 hour 10 minutes
Total
1 hour 10 minutes
Serves
US | Metric
Ingredients
For the cake:
-
200 g Softened butter
-
200 g Demerara sugar
-
3 Large eggs
-
1 tsp Vanilla bean paste
-
200 g Ground almonds
-
100 g Coarse polenta
-
1 tsp Baking powder
-
2 tsps Orange extract
-
Zest of 4 large oranges
-
Juice of 1 orange
For the glaze:
-
120 ml Fresh orange juice
-
2 tsps Orange extract
-
100 g Golden caster sugar
Orange Polenta Cake
Try this moist Italian polenta cake for something different.
- Preheat the oven to 160℃, grease and line a 20 cm springform tin with baking paper.
- Beat the softened butter and demerara sugar together until it's light and creamy. Don't worry if it looks grainy, the sugar will melt when its cooking.
- Beat in the eggs in slowly, one at a time. Then add the vanilla bean paste.
- Add the ground almonds, polenta and baking powder. Mix slowly until it is all combined.
- Then add the zest of four oranges, the juice of one and the orange extract. Mix until it is well combined.
- Pour the cake mix into the springform tin.
- Bake for 45 minutes. It should be golden on top and the sides should start coming away from the sides.
- Leave to cool in the tin for 10 minutes before transferring to a cooling rack.
- Meanwhile, make the glaze. Add the Orange juice, orange extract and golden caster sugar into a saucepan. bring to the boil, then turn down to a medium heat and simmer for five minutes.
- Allow it to cool slightly before pouring it all over the cake.
- Serve with a dollop of creme fraiche or yoghurt.
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Orange Polenta Cake
Try this moist Italian polenta cake for something different.
Prep
1 hour 10 minutes
Total
1 hour 10 minutes
Serves
US | Metric
favorite
print
share
Ingredients
For the cake:
-
200 g Softened butter
-
200 g Demerara sugar
-
3 Large eggs
-
1 tsp Vanilla bean paste
-
200 g Ground almonds
-
100 g Coarse polenta
-
1 tsp Baking powder
-
2 tsps Orange extract
-
Zest of 4 large oranges
-
Juice of 1 orange
For the glaze:
-
120 ml Fresh orange juice
-
2 tsps Orange extract
-
100 g Golden caster sugar
- Preheat the oven to 160℃, grease and line a 20 cm springform tin with baking paper.
- Beat the softened butter and demerara sugar together until it's light and creamy. Don't worry if it looks grainy, the sugar will melt when its cooking.
- Beat in the eggs in slowly, one at a time. Then add the vanilla bean paste.
- Add the ground almonds, polenta and baking powder. Mix slowly until it is all combined.
- Then add the zest of four oranges, the juice of one and the orange extract. Mix until it is well combined.
- Pour the cake mix into the springform tin.
- Bake for 45 minutes. It should be golden on top and the sides should start coming away from the sides.
- Leave to cool in the tin for 10 minutes before transferring to a cooling rack.
- Meanwhile, make the glaze. Add the Orange juice, orange extract and golden caster sugar into a saucepan. bring to the boil, then turn down to a medium heat and simmer for five minutes.
- Allow it to cool slightly before pouring it all over the cake.
- Serve with a dollop of creme fraiche or yoghurt.
More from
Discover what else is on CooklyBookly