Orange, almond & polenta cake
This is an Italian classic which I have given a Bengali twist with the addition of a cardamom-infused sugar syrup. A really delicious finale to any meal, I would serve with Chantilly cream and some extra syrup.
Keep any leftover syrup in the fridge for impromptu cocktails…
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200gms butter cubed, at room temp
1cup / 220gms caster sugar
Finely grated zest of one orange
1tsp vanilla extract
3 eggs, room temp
1 cup / 150gms fine polenta
1 cup / 150gms self raising flour
100gms ground almonds
1/2 cup (180ml) freshly squeezed orange juice
100gms caster sugar
4-5 cardamon pods
- Preheat the oven to 170 degrees C. Grease and line a cake tin (22cm).
- Beat the butter, sugar, orange zest and vanilla for 5-6 mins in an electric mixer until pale thick and creamy. Add eggs, one at a time and beat well between each one.
- Combine flour, polenta and almonds. Also prepare / measure out the orange juice.
- Mix in to the butter mix in two stages. Ensure the mix is well combined.
- Pour into the tin and level off and bake for 40 mins until cooked through.
- Prepare the syrup by heating the sugar and water until the sugar is dissolved then infusing the cardamon pods.
- When the cake comes out of the oven and is still warm, poke with a sharp skewer and drizzle the syrup over the warm cake liberally. You won't need all of it, so keep some back for when the cake is served.
- Serve with Chantilly cream (double cream lightly whipped with icing sugar and vanilla extract).