Blood Orange Rosemary Polenta Cake
This next recipe makes the most of seasonal produce, with deliciously tangy blood oranges, maple syrup, and a hint of rosemary, baked in a moist polenta cake.
Ingredients
For the caramelized blood orange slices
- 120 g caster sugar
- 1 blood orange
For the cake:
- 6 eggs
- 125 g polenta
- ½ teaspoon of salt
- 125 g ground almonds
- 1 tablespoon of baking powder
- 450 g blood oranges (about 4 medium-sized oranges)
- 250g caster sugar
- 1½ tablespoon finely chopped rosemary leaves
Instructions
Caramelized blood orange slices
First prepare the caramelized oranges to decorate the top of the cake. Pour the additional 120g caster sugar into a medium saucepan with 120ml water. Bring to a boil until the sugar dissolves.
Then, cut the extra blood orange into thin slices then dip it in the sugar syrup. Bring the syrup back to a boil then simmer for 5 minutes. Put out the fire.
Remove the orange slices from the sugar syrup (reserve the syrup for pouring over the cake later) using a slotted spoon and place on a baking sheet lined with parchment paper. Bake for 10 minutes at 150 ° C. Turn the orange slices over and cook for another 10 minutes. Remove from oven and set aside while you bake the cake.
The cake
First, place the whole oranges in a large saucepan and cover with water. Bring to a boil then simmer for 1 hour.
Then, preheat the oven to 150 ° C and line and grease a 20 cm round cake tin.
Remove the oranges from the pot and cut them in half to remove and discard the seeds.
Place the oranges in a blender and blend until smooth.
Set the oranges aside for a while while you beat the eggs and sugar in a large bowl or mixer until pale and thick.
Then add the orange puree.
Add the polenta, ground almonds, baking powder, rosemary leaves and salt. Beat until completely incorporated.
Pour the dough into the prepared cake tin and bake for 10 minutes then increase the heat to 160 ° C. Bake for another 30 minutes until the dough is firm to the touch and a toothpick inserted. comes out clean.
Once the cake is ready, remove it from the oven and while the cake is still in the pan, poke the surface all over with a cocktail stick. Pour the reserved blood orange sugar syrup over the entire surface of the cake.
Let the cake cool in the cake pan before removing it. Decorate with the slices of blood orange and fresh rosemary then serve. Happy Cooking Time.
