Best Orange And Polenta Cake Recipes

ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
• Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
• Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .

ORANGE AND POLENTA CAKE

Steps:

• 1. Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 mins.
• 2. Preheat the oven to 190°C (375°F, gas mark 5). Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper.
• 3. Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée. Whisk together the eggs and sugar for 1-2 mins then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges.
• 4. Pour into the tin and bake for 40-45 mins until light golden and just firm to the touch. Leave to cool in the tin for 10 mins then turn out and cool completely.
• 5. To make the syrup, place the sugar and 60ml (4tbsp) water in a small pan and heat until the sugar dissolves. Boil, without stirring,
• 6. until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelise so reheat gently until dissolved.
• 7. Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.

ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM

Steps:

• * Position rack in center of oven and preheat to 350°F. Butter 9x5x3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan. * Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 15 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in plastic and store at room temperature. * Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream.