Orange Blossom Polenta Cake

Orange Blossom water, mandarin zest and rosemary are just some of the magical ingredients that make this fragrant cake incredibly special and truly delicious. Add almond meal, polenta, olive oil and some eggs and you’ll discover it’s also a very easy cake to put together. 🍊🍊🍊

🍊🍊🍊 I turned this into an upside-down cake by lining the base of my cake tin with orange slices. This decision was made as soon as I saw how gorgeous the Sicilian blood oranges were that Vincenzo, my ever-faithful fruit merchant β€˜suggested’ (insisted) I buy while I was doing my morning shopping. 🍊🍊🍊

🍊 ORANGE BLOSSOM POLENTA CAKE Ingredients 6 – 8 blood oranges 180ml light Olive Oil 220g caster sugar 3 large eggs 300g almond meal (ground almonds) grated zest from 4 mandarins 2 tablespoons finely chopped fresh rosemary 3 teaspoons orange blossom water 150g polenta 1 teaspoon baking powder

🍊 Mandarin Syrup juice from 4 mandarin 5 tablespoons orange blossom honey 4-5 sprigs fresh thyme 80ml water 1 teaspoon agar agar 🍊

🍊 Line a 20cm x 20cm square cake tin with baking paper. Use a sharp knife to cut off peel from oranges and cut each orange into slices. You can choose to use them round, I chose to cut each slice into a square. Line the base of the cake tin with the sliced orange. Preheat oven to 180°C. Make the mandarin syrup. Add the mandarin juice, honey and thyme into a small saucepan and bring to a gentle simmer. Remove from the heat and put aside while you make the cake. Add the olive oil, sugar and 3 eggs to the bowl of an electric mixer and whisk together on high until all ingredients are well combined.

🍊 Add the grated mandarin zest, the finely chopped rosemary and the almond meal. Add the orange blossom water, the polenta and the baking powder. Mix until all ingredients are incorporated. Spoon the cake batter into the prepared cake tin and bake for 50 minutes at 180°C or until the top of the cake is golden brown and an inserted skewer comes out clean. For the rest of the recipe: http://tonibrancatisano.com/index.php/2019/02/10/orange-blossom-polenta-cake/

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  • wxyz

    Top shelf ,I just made your recipe I think I've forgotten something ,but I'm grooving on your delish entree ,the visualsI definitely are a big step

  • LeTortediToni

    @carringbone what makes you think you forgot something? If you make it again, add as much if the syrup as you want to... (you don’t have to add agar agar to it like I did for the top either. THANK YOU for trying it! My vegan friend made it with lemons and substituted the eggs with apple sauce. Toni 😊

  • wxyz

    My measuring it is delicious again Bon appΓ©tit

  • LeTortediToni

    @carringbone πŸŽ‰πŸŽ‰πŸŽ‰

  • stellerLGP1002

    Beautiful yummy photo ... πŸ‘β€

  • LeTortediToni

    @stellerLGP1002 Thank You! 😬

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