Best Orange Polenta Cake Recipes

ORANGE POLENTA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
• Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
• To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
• Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
• Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
• For whipped crème fraîche:
• Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
• Cut cake into wedges and serve with dollop of whipped crème fraîche.
• Available at most supermarkets and at specialty foods stores.

UPSIDE-DOWN BLOOD ORANGE-POLENTA CAKE

Steps:

• Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
• Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
• Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
• Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 50-65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
• Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.

POLENTA CAKE WITH ORANGE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
• Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
• Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.

ORANGE CARDAMOM POLENTA CAKE WITH CHOCOLATE SAUCE

Steps:

• In the bowl of an electric mixer beat the butter and sugar together until creamy. Add the orange zest and beat for another minute or two to pulverize the zest in order to release the natural orange oil. Add the eggs one at a time beating well after each addition. Break open the cardamom pods and grind the little black seeds into a powder with a pestle and morter and add to the mixer. Grind the almonds in the bowl of a food processor. Add the cornmeal and continue pulse-choping the almonds into a fine crumb. Add, along with the baking powder to the mixture. Juice the oranges and pour into the mixer. Spoon into a 9-inch springform tin lined with parchment paper. Smooth the top with a rhubber spatula. Bake in a preheated 325 degrees F oven for 50 minutes. Combine the orange and lemon juice with the honey and set aside until the cake has finished baking. For the chocolate sauce, combine in a saucepan the chocolate, cocoa and water. Heat gently to melt the chocolate. Once melted add the sugar, corn syrup and butter. Stir to dissolve the sugar and melt the butter. Bring to a simmer and cook for about 5 minutes. Add vanilla. Once the cake is cooked, remove from the oven and pour over the syrup. A light trick of the trade: Never pour a hot syrup on a hot cake, or a cold syrup on a cold cake as you will end up with a soggy cake. But a cold syrup on a hot cake with yield perfect results. Serve the cake in wedges with a ladle of chocolate sauce on the plate. Creme fraiche is a welcome addition as it adds richness whilst its acidity balances the sweet syrup. The citris-aromatic cake works well with the sublte flavors within the chocolate. Different brands of chocolate yield very different results. Some of my favorites are: Schphenberger for its fruit, Callebaut with its coffee back note, and Green and Blacks which has both flavors mentioned.

ORANGE POLENTA CAKE

Steps:

• Make Orange Caramel Layer: Preheat oven to 350 with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper, and side with a strip of parchment. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting pan to coat evenly. Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel. Make Cake: Beat butter with sugar using a electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower-water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta and flour mixture into egg mixture until just combined. Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden toothpick inserted into center comes out clean, about 1 to 1-1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment. Glaze Cake: Heat marmalade with water in a small saucepan until melted. strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature. Cook's Note: Cake, without glaze, and be made 1 day ahead and kept, wrapped well at room temperature. Glaze before serving.

ORANGE POLENTA CAKE

Steps:

• Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper.
• Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes.
• Chop the orange coarsely and discard any seeds.
• Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process.
• In a seperate bowl- whisk the egg whites until soft peaks form.
• Fold the egg whites into the orange mixture.
• pour the cake mixture into the prepared tin and bake for 40- 45 minutes.
• Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked.
• When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin.
• Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.

ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
• Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
• Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .

ORANGE POLENTA CAKE

Steps:

• In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
• Add eggs and egg whites, one at a time, continue beating between additions.
• Blend in yoghurt, polenta, coconut, orange rind and orange juice.
• Beat well for further 2 minutes.
• Pour into greased ring pan.
• Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.

ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM

Steps:

• * Position rack in center of oven and preheat to 350°F. Butter 9x5x3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan. * Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 15 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in plastic and store at room temperature. * Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream.

ORANGE AND POLENTA CAKE

Steps:

• 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.

ORANGE POLENTA CAKE RECIPE

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too. Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat. Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine. Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges. Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml). Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing - be gentle with it. To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in.