I like the polenta cake crunchy and moist and it took me a while to make the right one. I prepared it yesterday for few friends and nothing was left for today. What a pity, it is so good also on the next day!
The polenta cake is even more delicious when served with orange syrup.
Torta polenta e arance - Polenta and Orange Cake
Gluten-free
For the cake:
3 oranges, zest and pulp
200 g caster sugar
3 large eggs
150 g butter
50 yogurt
150 g ground almonds
50 g corn flour
110 g polenta flour (Bramata)
2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
For the syrup:
150 caster sugar
The juice of 2 oranges
Serves 8 to 10
Preparation time: 20 minutes
Cooking time: approximately 55 minutes
1. Preheat the oven to 170°C, with fan.
2. Zest 3 oranges. Using a sharp paring knife, carefully top and tail the oranges and cut off the skin and the white rind. Slice into round, about 1 cm thick.
3. Butter and line the bottom of a spring form cake tin (23 cm diameter) with parchment paper and butter once more.
4. Place the orange slices over the bottom of the tin.
5. Cream together sugar and eggs until pale and whipped.
6. Melt the butter. Leave to cool.
7. Add the butter and the yogurt to the egg mixture and mix to combine.
8. Mix together flours and baking powder and beat it into the egg mixture.
9. Add vanilla and Grand Marnier and mix to combine.
10. Finally, mix in the orange zest.
9. Spoon the cake mixture over the oranges in the tin and smooth the surface with the back of the spoon.
10. Bake in the pre-heated oven for about 50 to 55. Baking times differ from oven to oven. You can check that the cake is cooked when you insert a stick in the centre of the cake and it comes out clean.
11. In the meantime, prepare the orange syrup.
For the cake:
3 oranges, zest and pulp
200 g caster sugar
3 large eggs
150 g butter
50 yogurt
150 g ground almonds
50 g corn flour
110 g polenta flour (Bramata)
2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
For the syrup:
150 caster sugar
The juice of 2 oranges
Serves 8 to 10
Preparation time: 20 minutes
Cooking time: approximately 55 minutes
1. Preheat the oven to 170°C, with fan.
2. Zest 3 oranges. Using a sharp paring knife, carefully top and tail the oranges and cut off the skin and the white rind. Slice into round, about 1 cm thick.
3. Butter and line the bottom of a spring form cake tin (23 cm diameter) with parchment paper and butter once more.
4. Place the orange slices over the bottom of the tin.
5. Cream together sugar and eggs until pale and whipped.
6. Melt the butter. Leave to cool.
7. Add the butter and the yogurt to the egg mixture and mix to combine.
8. Mix together flours and baking powder and beat it into the egg mixture.
9. Add vanilla and Grand Marnier and mix to combine.
10. Finally, mix in the orange zest.
9. Spoon the cake mixture over the oranges in the tin and smooth the surface with the back of the spoon.
10. Bake in the pre-heated oven for about 50 to 55. Baking times differ from oven to oven. You can check that the cake is cooked when you insert a stick in the centre of the cake and it comes out clean.
11. In the meantime, prepare the orange syrup.
Place 150 g of sugar in a saucepan, with the juice of the 2 oranges.
12. Cook over medium to low heat, stirring until the sugar has dissolved. Keep boiling for about 5 minutes, until it turns into syrup.
13. When the baking time is over, take the cake out of the oven and place on a rack to cool for a few minutes before turning out onto a cake dish.
14. Serve with the orange syrup.
12. Cook over medium to low heat, stirring until the sugar has dissolved. Keep boiling for about 5 minutes, until it turns into syrup.
13. When the baking time is over, take the cake out of the oven and place on a rack to cool for a few minutes before turning out onto a cake dish.
14. Serve with the orange syrup.
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