I was recently invited to lunch at Tokara in Stellenbosch and had the opportunity to enjoy an olive oil tasting followed by a tasty lunch in the deli. The dessert was just incredible, a Orange Polenta Cake served with Orange Ice Cream, Orange Crème and Candied Oranges and as we were lucky enough to get the recipe afterwards, it was a given that I was going to share it.
Tokara offers some of the most incredible views in the Cape wine lands and is a must do when visiting wine farms in the area. The winery makes a fantastic range of wines, brand and olive oils. The main restaurant on the farm, with the kitchen under the able helm of chef Richard Carstens, makes a regular appearance on the country’s top top 10 restaurant
list. The deli offers a more informal but as delicious dining option as well as a shop full of products to take home 
I love baking with ground almonds and this Orange Polenta Cake is one of my new favourite bakes. It is incredibly flavourful as you boil 2 whole oranges, blend it too smooth puree and add it to the cake batter meaning the orange flavour is intense and delicious. I did not mess with the original recipe except for adding some vanilla extract and salt to the cake batter.
I sliced and froze the leftover cake and it defrosts within a few minutes remaining as delicious as when it is freshly baked and soaked with the spiced syrup. The dried orange slices used for decoration could not be easier to make. I have made them before for the Chocolate Fruitcake and all you need to do is sprinkle the slices with some caster sugar and let them dry in a low oven of about 80 degrees C, turning once or twice until they have dried out. Enjoy!
Click here for the syrup recipe.
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Orange Polenta Cake
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
This Orange Polenta Cake is a moist and flavorful dessert made with whole oranges and ground almonds, soaked in a spiced syrup for an intense citrus experience.
Ingredients
- 2 oranges (skin on and washed)
- 270 g caster sugar
- 5 eggs
- 1 tsp vanilla extract
- 170 g ground almonds
- 50 g polenta
- 1 tsp baking powder
- 1/2 tsp salt
- Grated zest of an orange
- 100 ml olive oil
- For the syrup: 1 vanilla bean
- 100 g caster sugar
- 100 ml water
- 1/2 tsp mixed spice
- Pinch of salt
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a 23cm springform cake tin.
- Place the whole oranges in a pot, cover with water, and bring to a boil. Simmer for 1 hour until soft. Drain and cool.
- Cut the oranges into quarters, remove any seeds, and blend them into a smooth puree.
- In a large bowl, beat the eggs and sugar until pale and fluffy. Mix in the orange puree, vanilla extract, and olive oil.
- In another bowl, combine the ground almonds, polenta, baking powder, salt, and orange zest. Fold this into the wet mixture until well combined.
- Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, make the syrup. Split the vanilla bean and place it in a small pot with sugar, water, mixed spice, and salt. Bring to a gentle simmer for 5 minutes, then remove from heat.
- Once the cake is done, allow it to cool slightly before removing from the tin. Poke holes in the cake with a skewer and pour the warm syrup over the cake, allowing it to soak in.
- Decorate with dried orange slices if desired. Serve with orange ice cream or crème.
Notes
The cake can be sliced and frozen; it defrosts quickly and remains delicious. Dried orange slices make an easy decoration; sprinkle with caster sugar and dry in a low oven. Serve with orange ice cream or crème for an extra citrusy treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 20
- Carbohydrates: 38
- Fiber: 3
- Protein: 7
- Cholesterol: 120
Frequently Asked Questions
How do I prepare the oranges for the cake batter?
You will need to boil 2 whole oranges until soft, then blend them into a smooth puree before adding to the batter.
What modifications did you make to the original Orange Polenta Cake recipe?
I added some vanilla extract and a pinch of salt to the cake batter for enhanced flavor.
How do I make the dried orange slices for decoration?
Slice the oranges thinly and dehydrate them in a low oven until they are dry and slightly crisp, which is an easy way to add a garnish.
Please also make available in cups or ounces recipe
For USA cooks
Hello Az
Place the oranges in a small pot and and cover with water and gently simmer for 75 minutes
Remove the oranges and cool for 30 minutes
How long do you simmer the oranges for?