orange and polenta cake
loely with a syrup and creme freche
Difficulty and servings
Serves 10
Preparation and cooking times
- 1. Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 mins. 2. Preheat the oven to 190°C (375°F, gas mark 5). Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper. 3. Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée. Whisk together the eggs and sugar for 1-2 mins then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges. 4. Pour into the tin and bake for 40-45 mins until light golden and just firm to the touch. Leave to cool in the tin for 10 mins then turn out and cool completely. 5. To make the syrup, place the sugar and 60ml (4tbsp) water in a small pan and heat until the sugar dissolves. Boil, without stirring, 6. until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelise so reheat gently until dissolved. 7. Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.
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http://www.bbcgoodfood.com/recipes/462635/
http://www.bbcgoodfood.com/recipes/462635/
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Difficulty and servings
Serves 10
Preparation and cooking times
Ingredients
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08 April 2010
miniminx commented on this recipe
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11 April 2010
em x commented on this recipe
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