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- Orange Polenta Cake(Dolce di Polenta e Arancia)
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- This is an upside-down cake, with soft, sweet orange slices on a grainy-textured polenta cake.
- Ingredients:
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- 3 navel oranges
4 ounces (110 grams) butter
3 tbsp and 4 ounces (110 grams) plus 2 tbsp caster (superfine) sugar
5 ounces (140 grams) self-raising flour
3 eggs
2 ounces (60 grams) polenta
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- Directions:
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- Slice one of the oranges coin thin.
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- Half fill a wide pan with water and bring to a boil.
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- Place the orange slices in water (don't bother with the top and bottom slices) and simmer gently for two minutes. With a fish slice, lift them out on to a tea towel to dry them a bit.
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- Line an 8 in. (20 c) cake tin with a piece of foil, then place the orange slices over the base, filling all the gaps in a double layer. You may not need all the slices.
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- Sprinkle 3 tbsp of sugar over the top.
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- Preheat the oven to 375°F (190°C).
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- Cream the butter, 4 ounces (110 grams) sugar and a pinch of salt until light and fluffy.
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- Grate the zest of the other two oranges and mix it in, along with a couple of tablespoonfuls of flour.
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- Beat in the eggs and the juice of half an orange.
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- Fold in the rest of the flour and the polenta.
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- Spread the mixture over the slices of orange, hollowing out the centre a little (this will help it rise to a flat top).
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- Bake for 45 minutes, until a skewer plunged into the middle comes out dry.
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- Allow to cool a little, then invert on to a plate, peeling off the foil.
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- Juice the remaining one and a half oranges and mix the juice with the 2 tbsp of sugar.
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- Jab the cake with a skewer, going through the orange slices into the cake.
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- Slowly spoon over the juice, letting it soak in.
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- Cut with a serrated knife.
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- That's it!
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