ORANGE POLENTA CAKE
Steps:
- Make Orange Caramel Layer: Preheat oven to 350 with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper, and side with a strip of parchment. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting pan to coat evenly. Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel. Make Cake: Beat butter with sugar using a electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower-water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta and flour mixture into egg mixture until just combined. Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden toothpick inserted into center comes out clean, about 1 to 1-1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment. Glaze Cake: Heat marmalade with water in a small saucepan until melted. strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature. Cook's Note: Cake, without glaze, and be made 1 day ahead and kept, wrapped well at room temperature. Glaze before serving.
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