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Orange Perfect Polenta Cake


Our 2014 polenta crop has arrived – freshly milled from Italy. If you replacing 10% of your flour in your usual bread recipe with polenta you will discover that it adds a really superb extra fine texture to bread. Our 2014 polenta crop has arrived – freshly milled from Italy. If you replacing 10% of your flour in your usual bread recipe with polenta you will discover that it adds a really superb extra fine texture to bread.

Vanessa's delicious orange polenta cake recipe was first shown on our newsletter along with a Tiptree marmalade giveaway.Don't miss out in the next giveaway  subscribe now to our free newsletter and get our exclusive recipes, competitions, giveaways and offer delivered straight to your inbox.This golden, moist, deliciously orangey cake is quick to make and tastes even better the following day.

Ingredients:

for the syrup:

  • 75g fine cut Tiptree marmalade
  • 12g water

Preheat the oven to 180°C/gas mark 4/ 350°F.

 

Method:

Line the bottom of an 8” / 20cm springform cake tin with baking parchment, grease lightly with butter and dust with flour.

Beat the butter sugar and Arancio Extra Calabria - orange essence until fluffy.

Mix together the almonds, polenta the organic baking powder and salt, and add a third into the butter-sugar mixture and 1 of the eggs.  Mix, before adding the remaining two thirds and the three remaining eggs.  Beat well, then spoon the mixture into your prepared tin and bake in the oven for about 25 minutes on 180°C with a piece of brown paper over the top to stop it from catching turn the oven down to 140°C and bake for a further 15 - 20 minutes.

When the cake is cooked, a cake skewer will come out clean and you will see that the edges of the cake will have somewhat shrunk away from the sides of the tin, although, much like a chocolate brownie, it will still be slightly wobbly.

Leave it in its tin to cool.

To make the syrup, boil the marmalade and water for thirty seconds in a small pan.

Prick the top of the cake all over with a skewer, pour the syrup whilst still warm over the cake, and leave to cool.  Once fully cool remove from the tin.

Variation:

Orange and cardamom  - Add a tiny pinch of cardamom (about ¼ tsp) at Christmas to turn this into a very festive cake.

NB - please note

If you make this cake with another brand of pliant the baking times will vary because the flour may be different.

Please use room temperature eggs. Again this will affect the baking time.

Marmalade Vanessa's delicious orange polenta cake recipe was first shown on our newsletter along with a Tiptree marmalade giveaway. Don't miss out in the next giveaway - subscribe now.

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