Blood Orange Po­lenta Cake


In­gre­di­ents syrup & blood orange ●45g un­salted but­ter ●140g light brown su­gar ●16ml lemon juice ●3 medium blood or­anges ●5 car­damom pods ●1 sprig of rose­mary Cake bat­ter ●200g un­salted but­ter

1 Grease a spring­form round tin (23cm), line with bak­ing pa­per and grease again. 2 In a sauce pan, over medium heat, melt 45g but­ter. Then add the 140g brown su­gar, lemon juice, car­damom and rose­mary. stir un­til the su­gar melts, about three min­utes. re­move the aro­mat­ics with a spoon and scrape the syrup into the bot­tom of the pre­pared tin. 3 Grate the zest from an orange and re­serve for the bat­ter. slice off the ends of the or­anges. re­move the rind and pith, fol­low­ing the curve of the fruit from top to bot­tom. Then cut them into 0.5cm wheels and ar­range on top of the brown ●200g light brown su­gar ●3eggs ●16ml vanilla ex­tract ●200g ground al­monds ●100g coarse po­lenta ●1 zest of orange ●1tsp orange blos­som wa­ter ●70g crème fraîche ●3g bak­ing pow­der (gluten free)

su­gar mix­ture in a sin­gle layer. 4 Beat200g but­ter and 200g su­gar in a large bowl un­til light and creamy. Beat in the eggs one af­ter the other and stir in the vanilla ex­tract. 5the In a sec­ond bowl, com­bine

al­monds, po­lenta, zest, blos­som wa­ter and bak­ing pow­der. stir into the cake mix. 6 pour the bat­ter over the syrup and or­anges and bake for40-50 mins, un­til the cake is light brown and slightly loose from the sides of the tin. 7Cool

for 10 mins, re­move from the tin and turn out on­toaplate.peel­awaythep­a­per and serve with crème fraîche and a grat­ing of orange peel.

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