Polenta & orange syrup cake
This Polenta & Orange Syrup Cake blends ground almonds with vibrant orange flavors, creating a moist and aromatic dessert. It's an excellent choice for special occasions or a sweet afternoon treat.
Cook time 50 min
Prep time 25 min
Ingredients:
1/2 cup butter1 cup sugar
2 tbsp orange zest
6 eggs
1 cup almonds
1/3 cup cornmeal
1 cup orange juice
Polenta & orange syrup cake is a delightful dessert that combines the nutty texture of almonds with the vibrant flavor of fresh oranges. This cake is moist, aromatic, and perfect for special occasions or as a sweet treat to enjoy with a cup of tea.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23cm) springform cake tin with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the orange zest and mix well to combine.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gently fold in the ground almonds and cornmeal until just combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in its tin for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is baking, prepare the syrup by placing the orange juice and the remaining sugar into a small saucepan.
- Heat over medium heat until the sugar has completely dissolved.
- Bring to a boil, then reduce the heat and let it simmer for about 5-10 minutes, or until slightly thickened. Remove from heat.
- Once the cake has cooled, poke several holes across the top using a skewer or a fork.
- Pour the orange syrup slowly over the cake, allowing it to soak in completely.
- Slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
This Polenta & orange syrup cake is not only flavorful but also rich in texture, thanks to the use of almonds and cornmeal. Serve it with a dollop of whipped cream or a scoop of ice cream to elevate the experience. Enjoy the citrusy aroma and the perfect balance of sweetness with every bite.
Polenta & orange syrup cake FAQ:
Use a 9-inch (23cm) springform cake tin. Grease and line it with parchment paper before adding the batter to ensure easy removal after baking.
Bake the cake for 40-45 minutes, and check for doneness by inserting a toothpick into the center. It should come out clean or with a few crumbs for the cake to be ready.
Yes, you can substitute almond flour for ground almonds in equal amounts. This will still give the cake a rich almond flavor and texture.
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. Serve chilled or allow it to come to room temperature before enjoying.
Yes, to make it gluten-free, ensure the cornmeal is certified gluten-free, and check that your baking powder is also gluten-free if used. This recipe is naturally gluten-free since it does not use wheat flour.
Tips:
- Make sure to thoroughly zest the oranges to get the full flavor in your cake.
- If you don't have almond flour, you can grind whole almonds in a food processor until they reach a fine consistency.
- Allow the cake to cool completely before pouring the orange syrup over it, so the syrup absorbs evenly.
- Use freshly squeezed orange juice for the best flavor.
- Line your cake pan with parchment paper to prevent sticking and make it easier to remove the cake after baking.
- Beat the butter and sugar until light and fluffy to ensure a good rise and airy texture.
Nutrition per serving
10 ServingsCalories 300kcal
Protein 7g
Carbohydrates 30g
Fiber 1.77g
Sugar 22g
Fat 18g
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