Archive for Downsizer For an ethical approach to consumption
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earthyvirgo
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Orange polenta and almond sticky top cakeIn the mood to make a cake this pm and found various recipes online to make this. The mixture was very 'loose' so I was wondering if it would be soggy in the middle but it was fine.
As well as being a cake it could definately be served warm as a pud with yoghurt or creme fraiche or custard 
This was the recipe I used;
Orange polenta cake
Cooking Time 40 minutes
Ingredients (serves 10 - errrrmm that's what the recipe says)
185g butter, cubed, at room temperature
1 cup (220g) caster sugar
2 tsp finely grated orange rind
1 tsp vanilla extract
3 eggs, at room temperature
1 cup fine polenta
1 cup (150g) self-raising flour
100g almond meal
180ml freshly squeezed orange juice
Method
Preheat oven to 170°C (150 fan oven).
Grease and line base and sides of a 22cm round cake pan with non-stick baking paper.
Use an electric mixer to beat butter, sugar, orange rind and vanilla extract for 10-12 minutes, occasionally scraping down the side of the bowl, until pale and creamy. Add eggs one at a time, beating well between each addition.
Combine polenta, flour and almond meal in a bowl. Add half to the butter mixture along with half of the orange juice. Mix until well combined. Repeat with the remaining polenta mixture and orange juice.
Pour into prepared pan. Smooth the surface. Bake for 40-50 minutes or until a skewer inserted into the centre comes out just clean.
Set cake aside in the pan for 15 minutes before turning out onto a wire rack to cool for another 15 mins before making a series of holes in the top with a skewer (or dry piece of spaghetti if like me you can't find the skewer) and pouring the orange syrup over the top.
... and for the sticky top I used an orange syrup from another recipe;
2 whole oranges with skin, thinly sliced
180 grams plus 2 tablespoons castor sugar
300 milliliters water
Place the oranges, castor sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the mixture is thick and syrupy – about 15 minutes. Remove from the heat.
EV
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Sally
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That looks divine!
 Must try it some time.
I fell in love with corn bread when in the states many years ago and still love the flavour of polenta.
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earthyvirgo
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| Sally wrote: | That looks divine!
Must try it some time.
I fell in love with corn bread when in the states many years ago and still love the flavour of polenta. |
The polenta makes a really nice change, very different to a 'normal' sponge mix. Denser but light at the same time.
EV
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Barefoot Andrew
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What a splendid looking cake!
A.
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vegplot
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Tastes excellent as well. 
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earthyvirgo
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had one small piece this morning.
It's now safely back in the cake tin.
EV
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