You'll love this gorgeous orange polenta cake by James Hillery!
Make a delicious orange polenta cake this Autumn, a perfect edition to any recipe book with simple step by step instructions!
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Orange polenta cake
Make a delicious orange polenta cake this autumn, a perfect addition to any recipe book with simple step by step instructions!
Brought to you by James Hillery
Ingredients
For the caramelised orange slices
- 2 medium oranges
- 150 g caster sugar
For the cake
- 4 medium oranges
- 6 large free-range eggs
- 250 g caster sugar
- 125 g polenta
- 125 g ground almonds
- 1 tbsp baking powder
- ½ tsp salt
For the mascarpone frosting
- 110 g mascarpone cheese
- ½ cup whipping cream
- 2 tbsp icing sugar
- ½ tsp vanilla extract
To decorate
- 25 g pistachios, sliced
- edible flowers (optional)
Instructions
For the caramelised orange slices
1
Preheat the oven to 150C/Gas Mark 2 and line a baking tray with baking paper.
2
In a medium saucepan, add 150g (51/2oz)caster sugar with 150ml (5fl oz) water. Simmer on a medium heat until the sugar dissolves.
3
Thinly slice the oranges, place them in the sugar syrup and bring to a gentle boil. Simmer for 5 minutes, then turn off the heat and allow to cool.
4
Remove the orange slices carefully, then lay them on the prepared baking tray. Reserve the syrup.
5
Bake the orange slices in the oven for 10 minutes, then flip them over and bake for a further 10 minutes. Turn the oven off, but leave them to cool in the oven.
For the cake
1
Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.
2
Preheat the oven to 160C/Gas Mark 3.Grease and line a 20cm (8in) round cake tin.
3
Remove the oranges from the saucepan, chop them roughly and remove any pips, then put them into a food processor or blender and blitz until a smooth paste forms.
4
In a large bowl or stand mixer, beat the eggs and sugar until pale and thick. Gently combine with the blitzed orange.
5
Add the polenta, ground almonds, baking powder and salt, mixing until thoroughly incorporated.
6
Pour the batter into the prepared cake tin, making sure you leave 1cm (1/2in) from the top to allow for a little rise. Bake in the oven for 50-60 minutes until an inserted cocktail stick comes out clean.
7
Once the cake is baked, remove from the oven, then prick the surface all over with a cocktail stick or skewer. Pour about 70ml (21/2fl oz) of the reserved orange syrup over the surface of the cake.
8
Let the cake cool in the cake tin before removing.
To decorate
1
In a stand mixer, or a large bowl with an electric whisk, whisk together the mascarpone cheese, cream, icing sugar and vanilla extract until smooth, thick and fluffy.
2
Spread the icing on the top of the cooled cake and decorate with the caramelised orange slices, pistachios and flowers (if using).
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