Tag Archive: polenta


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

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

La suite en français…

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On a Rainy Day

Sinemage Nashi Pear Polenta cakes

Today, the weather was the kind of when you want to stay warm at home with a good book and a cup of tea…

To complete the picture, let’s add a little something to nibble on too.
Why not ?

Something swallowed in two bites.
Something moist and sweet.
Something like these little polenta rounds topped with caramelised nashi pear.

Then, the repetitive sound of the rain becomes a melody…

Sinemage Nashi Pears

 
Hope you are enjoying a great week-end !
Here, in Wellington, the NZ international film festival has just started and we’ll be busy watching a dozen of movies for the next 15 days !

 

Sinemage nashi pear polenta cakes

Polenta Round with Caramelised Nashi Pear [makes 8]

250ml milk
60g instant polenta
15gr unsalted butter
1 tsp liquid honey

2 nashi pear, peeled, cored and cut in segments
15g unsalted butter
Lemon juice
2 tbsp liquid honey

In a sauce pan heat the milk, add honey and then the polenta. Stir constantly and then add butter. When the polenta got thicker, pour equally the mixture in 8 silicon muffin pans and let it set.
In the meantime, in a fry pan slowly melt the butter. Add honey. Coat nashi pear segments with lemon juice and then place them in the fry pan and let them simmer, lid on, for about 30 minutes or until the segments are tender and the juice starts to be caramelised. Cook for a couple of minutes more lid off. Then arrange a couple of segments on top of each polenta round and grill them in the oven for about 5 minutes.

La suite en français…