© 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

Syrup
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

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