Thursday, November 5, 2015

Cake recipe Orange & Polenta Cake

Cake recipe Orange & Polenta Cake - Made with orange juice , this dense ,warm polenta cake provides vitamin C .This dessert recipe  is made with yogurt instead of syrup , so it's lower in sugar and that so good for your diet .Try this healthy recipe for weight loss 

This delicious moist orange and almond cake requires just simple ingredients .It contains no flour , but polenta instead , so it's gluten free .Serve up for a special afternoon or with creme fraiche as a dinner party dessert . 

 Cake recipe Orange & Polenta Cake
200 g unsalted butter at room temperature
       plus extra for greasing
200 g castor sugar
3 large free range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges , zest of
1 teaspoon baking powder
plain yogurt , to serve

for the syrup
250 ml orange juice (from about 3-4 oranges)
5 cardamon pods, crushed
125 g golden castor sugar

Preheat the oven to 160 degrees C. Grease a 20 cm springform  tin ,line the bottom and sides with baking paper and grease again .

Beat the butter and sugar in a large bowl until light and creamy , don't worry if it looks gritty as the sugar will
dissolve  when it's cooked . Beat in the eggs , one by one , then stir in the vanilla essence .

In a small bowl combine the ground almonds , polenta, orange zest , orange blossom water and baking powder , then stir this into the cake mix .Pour the mixture into the tin and bake for 40-50 minutes , until the surface is light brown and the cake is coming away slightly from the sides of the tin .

Remove the tin from the oven , leave to cool for 10 minutes , then turn out onto a plate . This cake will be quite moist and a little fragile, so handle carefully as you remove it.

To make the syrup , put all the ingredients in a saucepan and simmer over a low medium heat, until reduced and thickened slightly , it should take about 10 minutes .Set aside to cool .

Prick the cake all over with a skewer , then brush generously with the syrup .Serve in slices with yogurt and an extra drizzle of syrup .

Note: This mixture is very wet , which makes a lovely moist cake .If you don't have a funnel cake tin you can use a regular one , you just need to drop the temp down to 120 and cook for an extra 30 minutes or until a skewer comes out clean . 

Cake baking tips
Before starting your cake , preheat your oven to the right temperature .It's important to put your cake into a nice ,warm oven to start cooking straight away , rather than a cold oven gradually getting warmer .

Make sure all the ingredients ,particularly the butter , eggs and milk , are all at room temperature .We need the butter to be soft so when we are beating it with the sugar , it is whipping up easily and incorporation  air .The butter and sugar need to be beaten long enough so the butter turns a pale color and the mixture looks creamy .

For this recipe we used caster sugar .The type of sugar you use makes a big difference in the final outcome of the cake - it's the sugar tat creates the crumb and texture of the cake , so a more refined sugar like caster sugar will give a finer crumb than a more coarse , white sugar .

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