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Orange & almond cake with citrus mascarpone

Orange & almond cake with citrus mascarpone

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(11 ratings)

Prep: 20 mins - 30 mins Cook: 2 hrs

Moderately easy

Serves 8
An unbelievably moist and yummy dessert

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal839
  • fat51g
  • saturates22g
  • carbs79g
  • sugars54g
  • fibre3g
  • protein17g
  • salt0.84g
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Ingredients

  • 3 large oranges

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • scrap of unsalted butter
  • 140g polenta, plus 1-2 tbsp

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 200g flaked almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 scant tbsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 7 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 large egg yolks
  • 350g golden caster sugar

For the mascarpone

  • 500g tub mascarpone
  • 3-4 tbsp Cointreau or other orange liqeur, to taste
  • 3-4 heaped tbsp homemade (or artisan) lime marmalade, to taste

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Method

  1. Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.

  2. Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.

  3. Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.

  4. Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.

  5. Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.

  6. Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.

  7. Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm – don’t panic that it still feels fragile.

  8. Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.

  9. Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

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Comments, questions and tips

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Comments (19)

fastfeasts's picture

Being a cook not a baker i followed the directions crom tthe same cake as in the magazine...not exactly the same...batter tastes great...the cooked cake does not look like the photo. The oranges did not carmelize at all ane not moist looking like photo. Perhaps starting with the higher temp as here on the web would help. I really like the magazine photo of the finished cake..carmelized slices of orange on top...did anyone follow the directins in the magazine?

Munkey's Mom's picture
5

Orangy, light and moist cake. It tasted even better next day. I will definitely be doing it again. I'd reduce the sugar though and personally I like it better without mascarpone.

Charlie24.93's picture

Very pleased with it! My first attempt at at gluten free cake and you couldn't tell the difference, was beautifully moist and yummy drizzled with warm honey. Would advise to test your oranges first; you want them to be sweet.

u05laual0's picture

Does anybody know if the cake would be solid enough to cover with royal icing?

Charlie24.93's picture

Perhaps it could be iced once frozen?

foodhound01's picture
5

Very easy, very delicious. Highlighted almond by serving with Creme Chantilly plus summer fruits to which I added a little Amaretto . Used ground instead of flaked almonds. Had many compliments.

foodhound01's picture
5

Very easy, very delicious. Served with (frozen) fruits of the forest to which I added sugar and a little Amaretto plus creme chantilly. Many compliments. Didn't do flaked almonds etc, just used ground almonds.

littlegiggler89's picture

JUST A WARNING- baking powder is often not gluten free unless you buy a gluten free one. Just worth noting if you bake this for someone who is celiac! Other than that it's a scrummy recipe :)

clarabelle1963's picture
5

Absolutely delicious, beautifully moist and with a lovely crunchy crust. I adore polenta having been introduced to it when living in Australia in the 90s so am always looking at ways to incorporate it into recipes. I boiled the oranges on a Thursday night, baked it on Friday - following instructions to the letter - and served as one of my desserts for a charity dinner on Saturday. The whole cake is quite rich with a powerful orange flavour so you could easily get away with a light single cream or vanilla ice cream to accompany and forget the mascarpone etc. I added a few scattering of almond flakes on the top. Two things to note: it will easily serve at least 12 and like another reviewer I had enough mixture for an extra small cake.

melanie2david's picture

"Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep."? Can I just ask where I would buy a cake tin 2 foot deep? Other than that it sounds yummy!

jolien's picture

A bit late a reply, but in the Netherlands I buy polenta for cakes in a shop for organic food. There's two types of polenta, I'm no expert but I believe one is good for baking, the other is nicer in Italian dishes instead of mashed potatoes and takes a bit longer to prepare as it consists of bigger grains.

brenwilson's picture

any ideas on where to get polenta? Both my local large supermarkets only sell the ready-made stuff. Or any ideas for a substitute?

brenwilson's picture

any ideas on where to get polenta? Both my local large supermarkets only sell the ready-made stuff. Or any ideas for a substitute?

poldark's picture
5

Made this this morning with Lemons instead of oranges and substituted the polenta for almonds as I too find polenta a bt gritty. Makes it an expensive cake but soooooooooo worth it . I also sprinkled some slivered almonds over the top before baking.

deliciousdish's picture

I dont know what went wrong, followed recipe to the letter but ended up having enough mix to make 2 cakes.
The end result was bitter and gritty.
Not nice.

redandsmiley's picture
5

Yum, made this yesterday, moist, nice texture and very tasty has anyone tried it with a different citrus fruit?

csuld223's picture
5

Didn't use any alcohol and used an artisan orange marmalade instead of lime (which seems to be tricky to get!). Also can get away with one tub of mascarpone. This resulted in me winning 2nd prize in a cake baking competition, so very pleased with this recipe!

dancermon's picture

I cheat a little and boil several oranges at once. I then puree them in the food processor and freeze, either individually or two together. Saves some hassle, steam and mess!

siobhanm's picture
5

Gorgeous. Seemed like a hassle to make but was well worth it.

Questions (0)

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Tips (1)

Charlie24.93's picture

Make sure your baking powder is gluten free (not all brands are!)

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