STICKY ORANGE POLENTA CAKE

CELEBRATING CITRUS, THIS SHOW STOPPING STICKY ORANGE AND POLENTA CAKE IS AN ABSOLUTE DELIGHT.
STICKY ORANGE POLENTA CAKE
Paired drink
SBAGLIATO CORRETTO
Serves
4 – 6
Occasion
Dinner party

DINNER PARTY

Serve with a generous dollop of vanilla cream.  The most perfect way to end a meal with friends.

INGREDIENTS

FOR THE ORANGES:

  • 3 ORANGES
  • 2 TBSP GOLDEN CASTER SUGAR
  • 100ML WATER

FOR THE CAKE

  • 200G SOFT UNSALTED BUTTER (PLUS SOME FOR GREASING)
  • 200G GOLDEN CASTER SUGAR
  • 200G GROUND ALMONDS
  • 100G POLENTA OR CORNMEAL
  • 3 EGGS BEATEN
  • 1 TSP VANILLA EXTRACT
  • 1 TSP BAKING POWDER

TO SERVE

  • 600ML DOUBLE CREAM
  • 1 TSP VANILLA EXTRACT
  • ROSEMARY SPRIG TO GARNISH

HOW TO MAKE STICKY ORANGE POLENTA CAKE

  1. PRE-HEAT THE OVEN TO 160°C. GREASE A 20CM CAKE TIN.  LINE WITH GREASEPROOF BAKING PAPER AND GREASE AGAIN.
  2. PLACE 2 TBSP SUGAR AND THE WATER IN A PAN OVER A MEDIUM HEAT UNTIL THE SUGAR IS DISSOLVED. SLICE THE ORANGES THINLY AND PLACE IN PAN.  ALLOW TO SIMMER FOR AROUND 15 MINUTES UNTIL TENDER.  REMOVE AND SET ASIDE.
  3. CREAM THE BUTTER AND SUGAR TOGETHER USING A HAND-WHISK.
  4. IN A SEPARATE BOWL COMBINE ALMONDS, BAKING POWDER AND THE ZEST OF 3 ORANGES.
  5. COMBINE ALL INGREDIENTS WITH THE EGGS AND VANILLA.
  6. PLACE THE ORANGE SLICES INTO THE BOTTOM OF THE CAKE TIN AND POUR OVER THE CAKE MIX.
  7. BAKE FOR AROUND 40 MINUTES UNTIL A SKEWER COMES OUT CLEAN.
  8. ALLOW TO COOL IN THE TIN FOR AROUND 15 MINUTES BEFORE TURNING OUT ONTO A PLATE.
  9. SERVE WITH A SPOON OF WHIPPED VANILLA CREAM, A SPRIG OF ROSEMARY AND A SBAGLIATO CORRETTO.