Orange Polenta Cake
This cake relies on the moisture of boiled whole oranges and the texture of fine-grain polenta. You boil the oranges until tender, process them into a pulp, and fold them into a batter of ground almonds, eggs, and butter. It bakes into a dense, grainy crumb with a bright citrus scent.
The orange is the foundation.
Use thin-skinned oranges so the entire fruit can be used without excessive bitterness. The batter should look loose before it hits the oven; the polenta needs time to hydrate.
- 9-inch springform pan
- Large saucepan
- Food processor
- Whisk
- Parchment paper
What goes in.
- 2large oranges
- 200gunsalted butter, softened
- 200gcaster sugar
- 200gground almonds
- 100gfine-grain polenta
- 1 tspbaking powder
- 3large eggs
Softening the rind
Simmer the oranges in water for an hour until they offer no resistance to a fork. This step removes the sharp sting of the pith and creates the base that binds the cake together.
The method.
Prepare the oranges
Place oranges in a saucepan, cover with water, and simmer for one hour. Drain and let them cool completely before cutting into quarters and removing any visible seeds.
Puree
Pulse the orange quarters in a food processor until you have a thick, consistent mash.
Mix the base
Beat the butter and sugar in a large bowl until pale. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Fold
Gently fold in the almond meal, polenta, and baking powder. Add the orange puree last and mix until just combined.
Bake
Pour into a parchment-lined springform pan. Bake at 160°C (320°F) for 45 to 50 minutes. The cake is done when a skewer comes out clean and the edges pull away from the tin.
Other turns to take.
Lemon substitution
Replace one orange with two lemons for a sharper, more acidic finish.
Syrup glaze
Reduce a half-cup of orange juice with sugar in a pan and drizzle over the finished cake while it is still warm.
When it doesn't go to plan.
If the cake browns too quickly, tent the top with a piece of foil halfway through baking.
Use fine polenta rather than coarse meal to avoid a gritty texture.
Let the cake cool entirely in the tin; it is fragile when warm and needs to set.
The ones that keep coming up.
Can I use almond flour instead of ground almonds?
Yes, but ground almonds provide a better structure. Almond flour may result in a slightly more crumbly cake.
Why is my cake bitter?
The oranges may not have boiled long enough to break down the oils in the peel. Ensure they are soft enough to mash easily.
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