Daily Mail - Daily Mail Weekend Magazine
DELICIOUS COOKERY
From tangy glazed salmon to a comforting chicken traybake and this deliciously zingy polenta cake, use citrus fruits to put some sunshine on your plate
Try one of our zesty citrus recipes, from lemon puddings to Seville orange marmalade and salmon glazed with tamarind
TANGERINE POLENTA CAKE
Serves 10-12
250g (9oz) butter
250g (9oz) caster sugar 2 tangerines, unpeeled 3 medium eggs
100g (3½oz) polenta 100g (3½oz) pistachios, ground, plus a few chopped for decoration 150g (5½oz) ground almonds
2tsp baking powder Zest and juice of 2 oranges
Preheat the oven to 180°C/ fan 160°C/gas 4. Beat 50g of the butter and 50g of the sugar together, then spread evenly over the base of a 23cm round springform cake tin – this will act as a glaze for the tangerines. Cut the tangerines into thin slices without peeling them and arrange on the top of the butter and sugar mix.
Cream together the remaining butter and sugar until pale and creamy. Then gradually beat in the eggs. Stir in the polenta, ground pistachios and almonds, baking powder and orange juice and zest. Beat well then spread into the tin. Bake for 45-50 minutes, until golden brown and firm. Leave to cool in the tin for 15 minutes, then turn out upside down onto a plate to cool completely. Serve with some chopped pistachios scattered on top.