Polenta Cake With Clove and Orange Caramel Recipe
- 5 oranges
- 120 g butter, at room temperature, plus little extra for greasing tin
- 280 g golden caster sugar (or raw sugar)
- 3 large eggs
- 1 tablespoon clove, ground
- 2 teaspoons baking powder
- 30 g plain flour, sifted
- 140 g polenta
- 120 g ground almonds
- With the Oranges, you will need ~ 2 peeled and thinly sliced, 2 chopped and 1 juiced.
- Preheat the oven to 180C (350F/Gas 4).
- Butter a 20 cm (8 inch) round cake tin and line with baking paper.
- Lay the orange slices over the base of the tin.
- Place the chopped oranges in a pan of water and bring to the boil.
- Cook for 20 minutes, then drain.
- Transfer to a blender (or use a hand blender) and blend until almost smooth.
- In a bowl, cream the butter and 180 g (6 1/4 oz) of the sugar until light and fluffy.
- Add the eggs, one at a time, combining well between each addition.
- Mix in the blended oranges, then fold in two-thirds of the ground cloves, followed by the baking powder, flour, polenta and ground almonds.
- Pour the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
- Allow the cake to cool in its tin for 10 minutes, then turn out onto a plate.
- To make the clove and orange caramel, heat the rest of the sugar and the orange juice in a heavy-based pan, until the sugar has dissolved and the liquid has thickened.
- When it turns to golden brown, immediately take it off the heat and stir in the remaining ground cloves.
- Add a splash of water if the caramel is too thick to drizzle it should be the consistency of honey.
- Drizzle the syrup all over the cake and serve with a dollop of creme fraiche or yoghurt.
oranges, butter, golden caster, eggs, baking powder, flour, polenta, ground almonds
Taken from www.food.com/recipe/polenta-cake-with-clove-and-orange-caramel-recipe-504654 (may not work)