Orange Polenta Cake Recipes

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:

• In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
• Add eggs and egg whites, one at a time, continue beating between additions.
• Blend in yoghurt, polenta, coconut, orange rind and orange juice.
• Beat well for further 2 minutes.
• Pour into greased ring pan.
• Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.

Steps:

• Make Orange Caramel Layer: Preheat oven to 350 with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper, and side with a strip of parchment. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting pan to coat evenly. Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel. Make Cake: Beat butter with sugar using a electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower-water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta and flour mixture into egg mixture until just combined. Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden toothpick inserted into center comes out clean, about 1 to 1-1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment. Glaze Cake: Heat marmalade with water in a small saucepan until melted. strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature. Cook's Note: Cake, without glaze, and be made 1 day ahead and kept, wrapped well at room temperature. Glaze before serving.

Steps:

• Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper.
• Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes.
• Chop the orange coarsely and discard any seeds.
• Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process.
• In a seperate bowl- whisk the egg whites until soft peaks form.
• Fold the egg whites into the orange mixture.
• pour the cake mixture into the prepared tin and bake for 40- 45 minutes.
• Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked.
• When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin.
• Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.

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.