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Easy Orange Polenta Cake

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July 27, 2017 / International / By
Anna

 

Here's the ready-to-serve final result. The slight damage to the outside edge is cosmetic, but proof positive that a cheap spring-form baking tin comes at a cost not to be measured in dollars, pounds or euros. Life lesson 101a: the cheap way always costs more... 

For years I have made a very simple orange cake that goes down well with most people. This time, I decided to try something different. This cake has a few more steps to it and the addition of polenta (cornmeal) gives it a slightly more textured feel. Unlike a lot of polenta cakes, it does not use almonds so is relatively economical to make. I will still make my usual orange cake when I am pressed for time, but this one is worth trying as well. It doesn't really require much more in terms of time or ingredients. And best of all, it's gluten-free, as well as using the bare minimum of sugar. So pretty much guilt-free as well; here goes then.

Orange Polenta Cake

  • 250 grams butter
  • 250 grams sugar
  • 4 large eggs
  • 140 grams polenta (medium or fine depending on desired texture)
  • 200 grams plain flour
  • 2 tsp baking powder
  • Zest and juice of 2 oranges

Here's the basic cake, just out of the oven. I made the mistake of cooking it in a cheap, non-stick (ha!) spring-form tin, hence the damage to the edges on releasing the cake. A full top and sides icing could probably have hidden these "sins", but by this stage I was already committed to the clear glaze. 

Cream the butter and sugar together. I leave the butter at room temperature for several hours before I attempt this. Add the eggs one at a time and beat well in between each addition. Add all the dry ingredients, zest and juice.

Grease a 20-21 cm spring-form tin with a loose base. If you do not have a tin of this type, line your cake tin with baking paper, as it is quite sticky. (see note accompanying the "fresh from the oven pic!")

Bake at 160 for about 45 minutes testing to ensure it is cooked though. Cool completely.

Orange Glaze

  • 100 ml orange juice
  • 100 grams sugar (caster of you have it)

Make the glaze by bringing the sugar and juice to the boil and simmering for 5 minutes. Pour over the cake. It is delicious with cream, ice cream or yoghurt. I find a thick, full-cream plain yoghurt makes a pleasant, sharp contrast to the cake.

 


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Country: Italy

Province/State: Umbria

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