ORANGE, ALMOND POLENTA CAKE WITH PANFORTE SYRUP
Our Orange, Almond Polenta cake with panforte syrup is packed full of flavours and spice. A traditional recipe from Italy, this cake is also gluten free.
Time 20m
Yield 12
Number Of Ingredients 22
Steps:
- HEAT the over to 160c / gas mark 2.5 320f. GREASE and line a square or round 20cm spring form tin with melted butter. Once lined brush with a little more butter. MIX the ground almonds, polenta, orange zest and baking powder in a bowl. BEAT the butter and sugar together in another bowl until light and fluffy. WHISK the eggs into the butter and sugar mixture one at a time. FOLD the dry ingredients into the butter mix until just combined. POUR the mixture into the prepared tin BAKE the cake in the oven for 45-50 minutes or until the top is golden brown and the sides have begun to come away from the edge of the tin. REMOVE the cake from the oven and allow to cool for a few minutes. TURN the cake out of the tin and onto your serving plate. HEAT the juice of the 2 zested oranges, the golden caster sugar (150g), orange blossom water, cinnamon stick, whole nutmeg, 3 cardamon pods and fresh bay leaves in a small saucepan. Bring the syrup to the boil and then reduce to a low heat. REMOVE the cinnamon stick, pods, and bay leaves. POKE a few holes in the cake. BRUSH the syrup over the cake. PEEL the remaining 2 oranges, and slice into rounds. Arrange them on top of the cake. SCATTER the chopped nuts over the orange slices to finish.
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ORANGE AND ALMOND CAKE WITH ORANGE SYRUP
Make and share this Orange and Almond Cake with Orange Syrup recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 23cm springform cake tin.
- Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
- Remove the oranges.
- Preheat the oven to 180C.
- Cut the oranges into quarters and place in a food processor.
- Blend until smooth, then cool thoroughly.
- Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
- Whisk the egg whites in a dry bowl until firm peaks form.
- Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
- Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
- Cool the cake in the tin, then transfer to a serving plate.
- To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
- Reduce the heat and simmer for 20 minutes or until reduced by half.
- Skim off any scum that forms on the surface.
- The syrup will thicken as it cools.
- To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
- Serve with cream.
Nutrition Facts : Calories 648.7, Fat 30.5, SaturatedFat 3.5, Cholesterol 211.5, Sodium 132.3, Carbohydrate 83.2, Fiber 7.1, Sugar 72, Protein 17.9
ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE
An unbelievably moist and yummy dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 11
Steps:
- Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
- Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
- Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
- Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
- Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
- Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
- Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
- Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.
Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium
More about "orange almond polenta cake with panforte syrup food"
ORANGE POLENTA CAKE (GLUTEN FREE) - TWO KOOKS IN THE …
From twokooksinthekitchen.com
4.8/5 (43)Total Time 55 minsCategory DessertCalories 465 per serving
- PREHEAT OVEN TO 350F. Grease an 8 inch (20 cm) round, square or springform pan with butter or oil spray. Line bottom of pan with parchment paper.
- COMBINE FIRST 4 INGREDIENTS: Mix together ground almonds, cornmeal/polenta, cardamom and baking powder in a bowl.
- PREPARE BATTER: In a separate mixing bowl, beat together sugar and butter until fluffy using an electric beater. Add one egg at a time, beating well after each egg. Add half the dry ingredients and beat just until mixed. Repeat with other half. Fold in vanilla and zest of 2 oranges.
- BAKE: Pour batter (it will be very thick) into prepared pan. Bake for 40 minutes or until cake test/toothpick comes out clean. Remove pan and let cool for 10 minutes.
HEALTHY ORANGE POLENTA CAKE | MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
4.5/5 (11)Total Time 1 hrCategory DessertCalories 288 per serving
- Cream Butter and Sweetener: Add the butter and sweetener to a large mixing bowl and mix with electric hand beaters on medium/high until combined. (It might seem a little gritty at first, but this is normal)
- Make Syrup: Add the syrup ingredients to a medium pot and heat on medium until the sweetener has dissolved. Then bring to the boil for around 4 to 5 minutes and remove from heat. Let it sit for 5 minutes. Syrup should be thin so that it can be absorbed into the cake easily.
PANFORTE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category DessertTotal Time 1 hrEstimated Reading Time 2 mins
ORANGE POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
WHOLE ORANGE CAKE - RIND AND ALL! | RECIPETIN EATS
From recipetineats.com
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
POLENTA CAKE {WITH ORANGE GLAZE} – WELLPLATED.COM
From wellplated.com
ORANGE AND ALMOND POLENTA BUNDT CAKE - GREAT BRITISH …
From greatbritishchefs.com
LUXURY ORANGE AND ALMOND POLENTA CAKE | DESSERT RECIPES …
From goodto.com
Estimated Reading Time 2 mins
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE | AUTUMN FOOD AND …
From theguardian.com
ORANGE, ALMOND POLENTA CAKE WITH PANFORTE SYRUP - THE CHIAPPAS
From pinterest.ca
ORANGE AND ALMOND POLENTA CAKE | RECIPES MADE EASY
From recipesmadeeasy.co.uk
ORANGE BLOSSOM AND ROSEMARY POLENTA CAKE RECIPE - BBC FOOD
From bbc.co.uk
STICKY ORANGE POLENTA CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ORANGE POLENTA CAKE RECIPE - TODAY
From today.com
ORANGE POLENTA CAKE WITH CORNMEAL - HEALTHY LITTLE CRAVINGS
From healthylittlecravings.com
ORANGE AND ALMOND POLENTA CAKE RECIPE - BBC FOOD
From bbc.co.uk
BEST ORANGE ALMOND POLENTA CAKE RECIPE - FOOD52
From food52.com
ORANGE POLENTA CAKE | POLENTA RECIPES | TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love