As the seasons start to change, this beautiful Polenta Cake with a hint of orange is the perfect accompaniment to that special cup of your favorite fall beverage. Comforting, and delicious... it's the simple dessert recipe you didn't know you needed!
For the cake
- 1 cup soft unsalted butter (plus some for greasing)
- 1 cup sugar
- 1¾ cup ground almonds
- 2/3 C fine polenta
- 1½ teaspoons baking powder
- 3 large eggs
- Zest of 2 oranges (set aside juice for syrup)
For the syrup
- Juice of 2 oranges
- 2/3 cup sugar
-Line the base of a 9inch springform cake tin with parchment paper and lightly sides with butter.
-Preheat oven to 350°F.
-Beat the butter and sugar until whipped.
-Mix the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture.
- add1 egg, then alternate combining dry ingredients and eggs, beating throughout.
-finally, beat in the zest.
-spoon the mixture into the pan and bake for 40 minutes.
-when the edges have begun to shrink away from the sides and a cake tester comes out mostly clean, the cake is done.
-Cool in the tin on a wire rack.
-Make the syrup by boiling together the juice and icing sugar in a small saucepan until the icing sugar has dissolved into the juice.
-Prick the top of the cake all over with a toothpick and then pour the warm syrup over the cake.
- leave to cool before taking it out of its tin.