Orange Polenta Cake by James Hillery
Orange polenta cake is one of my favourites. Gluten and fat free, deliciously moist and can easily be dressed up to be a showstopper. The caramelised oranges slices look like little stained glass windows and the addition of some edible petals and pistachios gives the mascarpone icing a lovely splash of colour.
Makes 1 x 20 cm cake, approx. 12 slices.
Caramelised orange slices
- 2 medium oranges
- 150g caster sugar
- 4 medium oranges
- 6 large eggs
- 250g caster sugar
- 125g polenta
- 125g ground almonds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 110g mascarpone cheese
- 1/2 cup whipping cream
- 2 tablespoons icing sugar
- 1/2 teaspoon vanilla essence
- 25g pistachios sliced
- optional edible flowers
Caramelised Blood Orange Slices
- In a medium saucepan add 150g caster sugar with 150ml of water. Simmer on a medium heat until the sugar dissolves.
- Thinly slice the oranges and place them in the sugar syrup. Bring to a gentle boil then simmer for 5 minutes. Turn the heat off and allow to cool.
- Remove the orange slices carefully and lay on a lined baking tray. Reserve the syrup.
- Preheat the oven 150c/130c Fan, Bake for 10 minutes then flip the slices over and bake for a further 10 minutes.
- Turn off the oven and allow to cool in the oven.
- Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.
- Pre-heat the oven to 160c/140c Fan. Line and grease a 20cm round cake tin.
- Remove the oranges from the saucepan.
- Chop the oranges roughly and remove any pips, then put the oranges into a food processor or blender and blitz until they are a smooth paste.
- In a large bowl or a stand mixer beat the eggs and sugar until pale and thick.
- Gently combine the blitzed orange.
- Add the dry ingredients: polenta, ground almonds, baking powder and salt. Mix until thoroughly incorporated.
- Pour the batter into the prepared cake tin, making sure you leave a centimetre from the top to allow for a little rise.
- Bake for 50-60 minutes until an inserted cocktail stick comes out clean.
- Once the cake is baked, remove from the oven, prick the surface all over with a cocktail stick or skewer. Pour about 70ml of the reserved orange syrup over the surface of the cake.
- Let the cake cool in the cake tin before removing.
- In a stand mixer or a large bowl with an electric whisk, whisk together the mascarpone cheese, cream, icing sugar and vanilla extract until smooth, thick and fluffy.
- Spread the icing on the top of the cooled cake and decorate with the caramelised orange slices, pistachios and flowers (if using).
Check out James on instagram @cluckmuckcook for more recipes and baking inspiration!