CLEMENTINE POLENTA SKILLET CAKE
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h
Yield one 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Grease a 9-inch ovenproof skillet (or 9-inch round cake pan) generously with the butter, being especially generous when buttering the bottom.
- Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the clementine slices on top, packing them in tightly, to completely cover the bottom. Set aside.
- For the cake: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing well to combine after each addition. Add the vanilla extract and mix to combine.
- Add the flour, polenta, baking powder, ginger and salt and mix to combine. With the mixer running on low speed, pour the buttermilk in a slow, steady stream. Mix well to combine and scrape the bowl well.
- Pour the batter over the prepared clementine slices and gently spread into an even layer.
- Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes in the pan then invert onto a wire rack and let cool completely.
CLEMENTINE CAKE
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.
Provided by John Willoughby
Categories dessert
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
- Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
- In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
- Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams
CRANBERRY & CLEMENTINE POLENTA CAKE WITH ZESTY CINNAMON CREAM
Make a festive polenta cake with cranberry and clementine flavours and a cinnamon cream to serve. It's a fabulous dessert at Christmastime
Provided by Anna Glover
Categories Dessert
Time 1h40m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter the base and side of a 23cm round cake tin, and line with baking parchment.
- Beat the butter and sugar with an electric whisk until pale and fluffy, about 5 mins. Add the eggs, one at a time, with a spoonful of the flour between each addition. Mix well. Fold in the remaining flour, the polenta and clementine zest, then gently fold in the cranberries (defrosted berries can stain the batter red if folded too much, so do this carefully). Spoon into the tin and smooth the top using the back of a spoon. Bake for 1 hr-1 hr 15 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely.
- To make the cream, whisk all the ingredients together to soft peaks in a large bowl using an electric whisk. Chill until ready to serve. Serve the cake with the cream on the side. The cake will keep for up to three days in an airtight container.
Nutrition Facts : Calories 616 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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