To make the syrup, squeeze the lemon and orange juice into a stainless steel saucepan, bring to the boil and stir in the honey. Pour the mix into the tin and place in the oven to bake for 40-45 mins. The cake may leak, so make sure that if using a loose-based tin you cut the paper large enough so that it goes up the side of the tin. This is yet another recipe from Ottolenghi. This site uses Akismet to reduce spam. Break the eggs into a bowl and beat lightly, then stir into the cake mixture. 1/2 teaspoon salt. When a skewer comes out clean (or close to) it is done. After a few minutes the caramel should darken, once golden in colour, add the butter carefully. Boil marmalade and water together and put through a sieve, brush whilst hot on to the top of the cake. ), in crumble on top of fruit, in shortbread making it all the more crisp and golden in colour, and also as a great friend of mine taught me that if sprinkled on your tray before baking a pizza the polenta granules prevents the pizza from sticking also giving the base a moreish and crispy feel. 3 organic free-range eggs, lightly beaten, 120g quick-cook polenta (like polenta valsugana). Stir and pour the caramel into the lined tin and tilt the tin in order to spread the caramel. To make the cake batter, sift flour, baking powder and salt together. 2. I remember thinking that it seemed odd to put polenta in a cake having only come across it in a savoury context, but it also makes appearances in all sorts of delicious desserts. 200g unsalted butter. 6. its exterior has that pleasing chewiness that comes from the caramel used to glaze the slices of oranges that give the cake its distinctive orange studded surface. the cake draws texture from polenta and moisture from ground almonds and citrus fruit. Post was not sent - check your email addresses! Set this aside. 3 organic free-range eggs, lightly beaten. an adapted version of it with american Beat the butter and sugar with a food mixer until it is pale and fluffy. Leave the cake to cool, and then lift out of the tin. It’s the tradition in most workplaces to take in cakes on your birthday and so I chose Nigel Slater’s orange and honey polenta cake. Orange polenta cake. Keep the liquid gently boiling until it has formed into thin syrup (this takes about 5 minutes). As it bubbles away, keep an eye out for any crystals that form on the side of the saucepan. Sorry, your blog cannot share posts by email. 90g caster sugar. Powered by, after the ceremony concluded we walked the short distance to, the recipe for orange polenta cake appears in ottolenghi the I served my cake topped with grated orange zest; you could use fresh raspberries or edible flowers like Borage. Change ), You are commenting using your Facebook account. Nikau is an excellent place to enjoy a good Sunday morning brunch—I am a huge fan of the kedgeree and am thinking that the £900 ticket back to visit New Zealand will be worth every cent for the taste of that kedgeree once again. Line the base of a 20cm diameter non-stick cake tin with a piece of greased baking paper. Take out the black seeds from the cardamom pods and grind them into a fine powder in a pestle and mortar, then add them to the mixture. As the cake cools, make the glaze. requires 48hrs notice, for collection only ( Log Out / I first came across orange polenta cake years ago when I was living in Wellington on one of our regular visits to Nikau gallery cafe. Once autumn hits it makes me feel like making more desserts, more cakes and pies. Heat on a low-medium heat and slowly bring the sugar to the boil. Cut each orange horizontally into roughly six slices (slices should be about 1cm thick). Apple, vanilla and sultana cake with maple icing £45.00 Macadamia and caramel cheesecake £49.00 Flourless lemon, polenta and pistachio cake £45.00 Flourless orange and almond cake with chocolate ganache £45.00 Chocolate plaque with writing £6.50 Plaque + berries £8.50. I think I have been feasting on a few too many cakes recently. The recipe calls for making caramel, this is never as hard but just requires attention in order to prevent any burning—burnt caramel can ruin any good dessert! Recipe from Ottolenghi: The Cookbook (Ebury Press). 7. 1. Enter your email address to follow this blog and receive notifications of new posts by email. Make the caramel: add the sugar for the caramel into a saucepan with the water. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Polenta can be used for so many things in the kitchen and to list a few: cornbread (yum! Occasionally brush the side of the pan with water to avoid these crystals from forming. 3. cookbook on page one nine five. Cream the butter and sugar together lightly, gradually add the eggs whilst beating on a low speed. 120g quick-cook polenta (like polenta valsugana) Caramel topping. Whizz the almonds in a food processor until they are finely chopped; add them together with the ground almonds to the cake mix. I fear this blog will become a Ottolenghi ‘shrine’ but I have just got my hands on an exciting new cookbook filled with absolutely amazing recipes I am excited to read about and try soon. measurements is on the gourmet, Nigel Slater’s recipes for mushroom soup, and edamame fritters, From pasta pies to caramel bars: Yotam Ottolenghi's pumpkin recipes. 240g ground almonds. Add the orange zest and orange blossom water, ground almonds, polenta and sifted dry ingredients. 2 teaspoons orange blossom water. Mix the polenta and baking powder and then fold into the mixture, followed by the grated orange zest and juice. CELEBRATION CAKE. Grease a 20cm round cake tin and line the bottom and sides with baking paper. ( Log Out / Lay the orange slices on top of the caramel in the tin. 200g caster sugar. Change ). Learn how your comment data is processed. As soon as it is all mixed in, stop to prevent overmixing. IN CONVERSATION: Seven Hills bakery’s rising success, Pasta with romanesco cauliflower, raisins, kale and chilli, Food banks: ‘Our services are more than just food parcels’, Five condiments to try from aioli to zhug. memories of pakistani chinese & a recipe for chick... on perfect granola, lucky peach & the politics of ... avocado on sourdough, paprika egg and tomato jam. They always had such beautiful displays of cakes and all sorts of delights. Orange and Honey Polenta Cake Ingredients (Serves 8) 220g butter 220g unrefined caster sugar 150g blanched almonds (Nigel Slater’s recipe suggests blanching almonds yourself – I bought mine ready done to save a job and burnt fingers) 150g ground almonds 3 large eggs 150g polenta …
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