Easy, seasonal and beautiful!
Citrus Polenta Cake
Recipe adapted from Ottolenghi The Cookbook
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You Will Need
Slice oranges and lemon 1/8" thick, and set aside.
In a large saucepan, heat the water and the sugar over medium heat, stirring periodically until the sugar is dissolved.
Add the fruit, stir gently to cover in the syrup and reduce heat to a low simmer. Allow to simmer for 15 minutes, just until the white pith is beginning to look translucent. Remove from the syrup with a slotted spoon and set on parchment paper. Allow to cool while you make the cake batter. Save the syrup for brushing on the cake before serving.
Preheat oven to 325 degrees F. Line an 8' cake pan with parchment paper, making sure the paper goes completely up the sides. Arrange the orange and lemon slices in the pan in a decorative way and set aside.
In a small bowl, whisk the flour, baking powder and salt together and set aside. In the bowl of a mixer, cream the sugar and the butter just until incorporated. Add the eggs one at a time incorporating fully, then add the orange blossom water and the zest. Add the almond meal, polenta and the other dry ingredients. Mix until just combined. Avoid over mixing. Carefully spoon the cake batter into the prepared pan and smooth with a spatula. Tap the pan a few times on the counter to evenly distribute the batter.
Place on a baking sheet and bake 45-50 minutes until a toothpick comes out clean. Let sit for 5-10 minutes, then place a serving plate over the pan and flip it upside down. Carefully lift off the pan, then the parchment paper. Reheat the sugar, citrus syrup and brush over the cake. Allow to cool to room temperature and slice. Serves 8.