Each feast wants a centrepiece, doesn’t it? So why not make it the dessert. This scrumptious polenta and olive oil cake isn’t solely simple on the eyes, however is unbelievable to eat as effectively.
Signal as much as our free publication right here for extra journey inspiration. You additionally get your individual copy of our journey e-book – it’s on us!
This crumbly but satisfyingly dense dessert combines all of the almond flavours of a frangipane with the feel of a polenta cake and the richness of an olive oil cake, whereas recent orange flavours add a beautiful citrus zing.
This recipe is a part of our on-line reward information and e-zine Trace Journal. You may get your free PDF copy right here or, for the total expertise, flick by it right here:Trace Journal 2024
Christina doesn’t like cake fabricated from cake. Cheesecake is okay. Carrot cake nearly makes the grade. However issues like sponge are anathema to her.
So it’s comprehensible that I used to be apprehensive with this one. However the polenta, almond meal and olive oil made sufficient of a distinction that she devoured this ‘cake’ with out a signal of facet eye.
However the advantage of it’s that it’s not too cakey. And it’s not too sugary both. The freshness from the orange and lemon, and the richness from olive oil, eggs and spices turns up the indulgent dial too.
Sweetness comes nearly solely from the three dousings of orange and maple syrup, which you add at completely different phases at completely different reductions.
A scoop of orange cream on the facet sharpens the dish and provides depth on the similar time.
This cake is certainly gluten free. We now have extra gluten-free recipes right here.
Polenta and olive oil citrus syrup cake
Right here’s what you want:
Cake
– 3 giant eggs
– 1 cup (approx 210g) additional virgin olive oil
– 50g caster sugar
– 2tsp vanilla extract
– Zest of 1 orange
– 2 cups (approx. 175g) almond meal
– 50g polenta
– 2tsp baking powder
– 1/2 tsp cinnamon powder
Citrus and maple syrup
– 2 cups recent pulp-free orange juice (about 4 oranges’ value)
– 2 tbsp lemon juice
– 100ml (approx 1/3 cup) pure maple syrup
– 2 entire star anise
– 1 cinnamon stick
– 15-20g butter (added later)
Orange cream on the facet
– 1 cup Greek yoghurt
– 1tbsp thickened cream
– 1tbsp golden syrup
– Zest of 1/2 orange
Right here’s what you do:
1. Preheat the oven 160°C fan-forced.
Cake:
2. Calmly beat the three eggs into a big bowl till the white and yolk are mixed, then combine within the olive oil, the 50g sugar, the vanilla extract and the zest from 1 orange till effectively mixed.
3. Add the two cups almond meal, 50g polenta, 2tsp baking powder and cinnamon to the bowl and blend to kind a easy batter.
4. Pour batter right into a greased scallop-edged flan tin and bake for 30mins or till cooked by. You too can use a deeper dish like a bread tin, although you’ll have to prepare dinner it for longer — round 45mins. Both approach, a toothpick or picket skewer ought to come out clear.
Syrup:
5. To make the syrup, mix all of the components in a pan and gently simmer for 5mins or till the combination has lowered barely and the spices have change into fragrant. At this stage, the syrup can be fairly runny.
6. Utilizing a skewer or toothpick, poke a number of discreet ‘soak holes’ within the cake, then spoon sufficient syrup to moisten the floor of the cake and pool barely. Then return syrup to the warmth, take away the spices and prepare dinner down for an additional 5mins. Spoon extra over the cake to glaze.
7. Return the remaining syrup to the warmth once more, add the 15-20g butter and prepare dinner down till the syrup thickens. Add this to every slice of cake if you’re able to serve.
Cream:
8. Lastly, mix the yoghurt, cream and orange zest* effectively in a bowl. Return it to the fridge, lined, till you’re able to serve. The longer you permit it, the extra the orange zest will permeate.
You possibly can chill the cake if you want or serve it heat or room temperature. Serve with a scoop of orange cream and a drizzle of maple and citrus syrup.
You too can serve with a scoop of vanilla ice cream in case you like.
*The zest will add texture (learn: ‘a bit lumpy’). In case you don’t need this, go the yoghurt-cream combination by a sieve for smoother consistency.
