Orange Polenta Cake With Vanilla Scented Plums And Blackberries And Buttermilk Ice Cream Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
• Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
• To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
• Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
• Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.

Steps:

• * Position rack in center of oven and preheat to 350°F. Butter 9x5x3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan. * Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 15 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD Can be made 1 day ahead. Wrap in plastic and store at room temperature. * Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream.