Marmalade Polenta Cake
I love eating orange cake, but this cake took me to another level of loveliness that I never knew existed. The bitter sweet tangy taste of the rind makes every bite a sure delight.
Can't say that about my sister when I served her, she picked all the rind and chucked it.
I reckon since the cake has polenta and almond meal, it made the cake a little crumbly. I didn't mind that at all, infact the grittiness gave the cake a good texture. I love it. Of course you gotta have it with a cuppa tea.
Made small adjustments by reducing the amount of sugar for the syrup and used semolina/sujee instead of polenta.
165g caster sugar
310ml water
1 large unpeeled orange - thinly sliced
1 large unpeeled lemon - thinly sliced
60ml water, extra
125g butter
1 tbs grated lenon rind
220g caster sugar- extra
3 eggs
60g almond meal
75g plain flour
75g self-raising flour
125g polenta
80g sour cream
60ml lemon juice
Preheat oven to 160 deg cel. Grease 20cm round cake pan.
Thoroughly wash the oranges and lemons before slicing.
Combine water and sugar in a large frying pan, stir over heat without boiling, until sugar dissolves.
Let it simmer for 5 minutes, or until syrup thickens slightly.
Add the orange and lemon slices and simmer gently until rind is tender, turning slices halfway through cooking time.
Remove pan from heat, gently lift the rinds directly from the syrup to the prepared cake pan, without overlapping each slices.
Reserve the syrup and add the extra water and bring it to a boil for 5 minutes or until syrup turns light golden color. Pour syrup over the lemon and orange slices.
Beat butter, rind and sugar (extra) till creamy. Beat in the eggs one at a time till it is well combined.
Add the flours, polenta and almond meal and mix with a wooden spoon. Now add the sour cream and lemon juice and mix well.
Pour batter gently into the pan. Bake for about 1 hour and 15 min.
Cool the cake in the pan for 15 minutes before turning it over onto a serving plate.
Enjoy your cake...jue
Can't say that about my sister when I served her, she picked all the rind and chucked it.
I reckon since the cake has polenta and almond meal, it made the cake a little crumbly. I didn't mind that at all, infact the grittiness gave the cake a good texture. I love it. Of course you gotta have it with a cuppa tea.
Made small adjustments by reducing the amount of sugar for the syrup and used semolina/sujee instead of polenta.
165g caster sugar
310ml water
1 large unpeeled orange - thinly sliced
1 large unpeeled lemon - thinly sliced
60ml water, extra
125g butter
1 tbs grated lenon rind
220g caster sugar- extra
3 eggs
60g almond meal
75g plain flour
75g self-raising flour
125g polenta
80g sour cream
60ml lemon juice
Preheat oven to 160 deg cel. Grease 20cm round cake pan.
Thoroughly wash the oranges and lemons before slicing.
Combine water and sugar in a large frying pan, stir over heat without boiling, until sugar dissolves.
Let it simmer for 5 minutes, or until syrup thickens slightly.
Add the orange and lemon slices and simmer gently until rind is tender, turning slices halfway through cooking time.
Remove pan from heat, gently lift the rinds directly from the syrup to the prepared cake pan, without overlapping each slices.
Reserve the syrup and add the extra water and bring it to a boil for 5 minutes or until syrup turns light golden color. Pour syrup over the lemon and orange slices.
Beat butter, rind and sugar (extra) till creamy. Beat in the eggs one at a time till it is well combined.
Add the flours, polenta and almond meal and mix with a wooden spoon. Now add the sour cream and lemon juice and mix well.
Pour batter gently into the pan. Bake for about 1 hour and 15 min.
Cool the cake in the pan for 15 minutes before turning it over onto a serving plate.
Enjoy your cake...jue
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