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Orange Polenta Cake


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  • Author: Hein Van Tonder

Ingredients

Scale

Cake:

  • 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
  • half a tsp salt
  • grated zest of an orange
  • 100 ml olive oil

Syrup:

  • Click the link above for the syrup recipe.

Instructions

  1. Make the syrup by splitting the vanilla bean in half and placing in a small pot with the sugar, water, spices and salt
  2. Bring to a gentle simmer and simmer for 5 minutes and remove from the heat
  3. Add the brandy and let the syrup infuse for 30 minutes
  4. Strain the syrup and set aside
  5. Preheat the oven to 190 degrees C
  6. Grease a 24cm springform cake tin and line the base with baking paper
  7. Place the oranges in a small pot and and cover with water and gently simmer for
  8. Remove the oranges and cool for 30 minutes
  9. Roughly chop the oranges with the peel on, remove the pips and blend in a food processor to a smooth puree
  10. Whisk the eggs and sugar, add the extract and beat well
  11. Add the almonds, polenta, baking powder, orange puree, zest and olive oil and mix well
  12. Pour the mixture into the baking tin and bake for about 45 minutes until light golden and firm to the touch
  13. http://heinstirred.com/tokaras-orange-polenta-cake/ 9/15
  14. Leave to cool in the tin for 10 minutes, turn out on a wire rack and let the cake
  15. cool completely
  16. Transfer the cake to a plate and use a toothpick to prick the cake all over
  17. Spoon spoonfuls of the syrup over the cake, allowing it to soak through the cake
  18. before adding more
  19. Continue until all the syrup is finished
  • Category: Cake
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