Tag Archive: almond

The Antidote

© 2011 Sinemage Orange and Polenta Cake

It was the middle of the week and that day I knew I was going to prepare a salad for lunch. An antidote to the gloomy weather. One with polenta fingers and purple mustard greens, bought at the farmers market on the week-end.

After the meal, I felt like baking.

Outside the rain had washed away the layer of snow from roofs and hills. It was now the endless lapping of water drops sometimes mixed with hail.
Still on the kitchen counter, there was the polenta. I was ready to pack it into the pantry and after a second thought I kept it there.
Yes, I would need more. For a cake this time.

© 2011 Sinemage Orange and Polenta Cake 2

Time had finally come to try to recreate at home a cake that I like and eat almost every time we go to that deli.

After a full hour in the oven, the cake came out with a strong orange scent and a thin golden crust on the edge.
The texture rich in butter is quite crumbly but really moist and Paprika and I liked the cake that way. Plain.
It worked like an antidote too, a good and sweet one.

I’ve omitted the syrup knowing it would suit our taste, but feel free to soak the cake with the additional preparation.
I’ll definitely do this cake again and maybe steal Laura’s idea spreading almonds on the bottom of the pan for extra crunch and an interesting pattern once the cake is turned out of the pan.

© 2011 Sinemage Polenta and Orange Cake

Orange and Polenta Cake

Adapted from Monica’s recipe.

160g (1cup) fine polenta (cornmeal)
150g (1 1/2 cup) ground almonds
250g (1 1/3 cup) butter, at room temperature and diced
150g (3/4 cup) caster sugar
1 orange zest finely grated
60ml (1/4 cup) orange juice about 1/2 orange
3 eggs, separated 
1tbsp peachcello (or any spirit or why not orange blossom water)
1 pinch of salt

60ml (1/4 cup) orange juice about 1/2 orange
50g (1/4 cup) caster sugar

In a bowl, cream butter, orange zest, sugar and salt. Add egg yolk one after another, mixing well after each addition. Add ground almonds, polenta and orange juice and mix
Preheat oven to 160°C (320°F)
In another bowl, whip egg whites to soft peaks and slowly fold into cake mix
Line a 21 cm cake pan with baking paper and pour in the batter
Bake for 60 mins or until skewer comes out clean
Prepare the syrup combining in a little sauce pan, orange juice and caster sugar. Heat until sugar dissolves and pour onto hot cake.

© 2011 sinemage Polenta and Orange Cake

La suite en français…


Tutti Frutti

Sinemage Tutti Frutti Almond cake

When I baked this cake yesterday and started to draft this post, sun was shining and cicadas singing and everything seemed to be in perfect harmony.

Today, it’s an other story. It rather looked like the end of the world this morning with rain and wind strongly lashing the windows. And I feel drowsy after a bad night sleep. The shake at 2am kept me awake until the early morning…

The weather follows a strange pattern these last days. It’s like we have directly jumped into the middle of Fall without transition.
Speaking of season, I wonder why I never say to myself at the end of winter ‘already‘ as I always think when summer comes to an end.

While I’ve seen the very first quinces in store, my fruit bowl at home keeps on being full of peach, nectarine, plum and greengage… And this almond cake makes the most of Summer fruits.

A trick to eat at the same time my daily fruit salad and have some cake…

Sinemage Tutti frutti almond cake and bowl of fruits

Sinemage tutti frutti almond cake
Tutti Frutti Almond Cake

100g (2/3 cup) ground almond
20g (1/4 cup) quinoa flour
2 egg whites
45g (1/4 cup) brown sugar
50g (1/4 cup) butter melted + a knob for greasing the tin
A pinch of salt
Fresh fruits: 3-4 greengages, 1-2 nectarines, stoned, sliced and sprinkled with lemon juice (to prevent from oxidation) + a handful of blueberries

Preheat oven to 190°C (375°F). In a bowl mix together ground almond, flour, sugar and salt. Add butter and stir well. Add egg white and mix well until combined. Grease a cake tin with butter -if not in silicone- before pouring the batter in. Bake for 30-35 minutes or until golden. Remove from the oven. Turn the cake out of the tin and allow to cool completely on a wire rack. Just before serving place fruit slices on top.

La suite en français…