Orange Polenta Cake
Ingredients:
For Caramel Orange Layer
- 2 navel oranges
- 1/2 cup fine granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
For Cake
- 2/3 cup quick-cooking polenta
- 1 3/4 sticks unsalted butter, softened
- 1 cup fine granulated sugar
- 3 large eggs
- 2 tablespoons orange juice
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups ground almonds
- 1 tablespoon Grand Marnier, optional
For Glaze
- 3 tablespoons orange marmalade
- 3 tablespoons orange juice
Preparation:
Make Caramel Orange Layer:
- Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment.
- Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
- Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.
Make Cake:
- Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest.
- Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined.
- Spread batter evenly over oranges. Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.
Glaze Cake:
- Heat marmalade with orange juice in a small saucepan until melted. Brush top of cake with some of glaze. Serve warm or at room temperature.
Cooks’ note: Cake, without glaze, can be made 1 day ahead and kept, wrapped well, at room temperature. Glaze before serving.
Serves 6 to 8.
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