I fear this blog will become a Ottolenghi ‘shrine’ but I have just got my hands on an exciting new cookbook filled with absolutely amazing recipes I am excited to read about and try soon. ( Log Out /  Set the zest aside and peel, core and slice the orange. Take out the black seeds from the cardamom pods and grind them into a fine powder in a pestle and mortar, then add them to the mixture. 200g unsalted butter. Bake for 30 minutes, turn down the heat to 160C for a further 25 -30 minutes or until the cake is firm. I think I have been feasting on a few too many cakes recently. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. Change ), You are commenting using your Facebook account. I remember thinking that it seemed odd to put polenta in a cake having only come across it in a savoury context, but it also makes appearances in all sorts of delicious desserts. at home, i had made the new citizen ottolenghi’s orange polenta cake delicately scented with orange blossom water. memories of pakistani chinese & a recipe for chick... on perfect granola, lucky peach & the politics of ... avocado on sourdough, paprika egg and tomato jam. It’s the tradition in most workplaces to take in cakes on your birthday and so I chose Nigel Slater’s orange and honey polenta cake. Add the orange zest and orange blossom water, ground almonds, polenta and sifted dry ingredients. Orange polenta cake. cookbook on page one nine five. After a few minutes the caramel should darken, once golden in colour, add the butter carefully. Whilst the cake is still warm and in the tin poke holes into the top of it using a skewer and spoon over the hot syrup. The cake may leak, so make sure that if using a loose-based tin you cut the paper large enough so that it goes up the side of the tin. The recipe calls for making caramel, this is never as hard but just requires attention in order to prevent any burning—burnt caramel can ruin any good dessert! IN CONVERSATION: Seven Hills bakery’s rising success, Pasta with romanesco cauliflower, raisins, kale and chilli, Food banks: ‘Our services are more than just food parcels’, Five condiments to try from aioli to zhug. 2. As it bubbles away, keep an eye out for any crystals that form on the side of the saucepan. an adapted version of it with american ( Log Out /  CELEBRATION CAKE. Polenta can be used for so many things in the kitchen and to list a few: cornbread (yum! 3 organic free-range eggs, lightly beaten. requires 48hrs notice, for collection only They always had such beautiful displays of cakes and all sorts of delights. Beat the butter and sugar with a food mixer until it is pale and fluffy. 120g quick-cook polenta (like polenta valsugana) Caramel topping. Cream the butter and sugar together lightly, gradually add the eggs whilst beating on a low speed. 1/2 teaspoon salt. Cut each orange horizontally into roughly six slices (slices should be about 1cm thick). Powered by, after the ceremony concluded we walked the short distance to, the recipe for orange polenta cake appears in ottolenghi the 6. Mix the polenta and baking powder and then fold into the mixture, followed by the grated orange zest and juice. 2 tablespoons water. Boil marmalade and water together and put through a sieve, brush whilst hot on to the top of the cake. Put the finished cake mixture into the tin and smooth down the top level. 220g butter220g unrefined caster sugar150g blanched almonds (Nigel Slater’s recipe suggests blanching almonds yourself – I bought mine ready done to save a job and burnt fingers)150g ground almonds3 large eggs150g polenta1 level teaspoon baking powderFinely grated zest and juice of a large orange12 green cardamom pods, For the syrup: Juice of 2 lemons, juice of 2 oranges, 4 tablespoons of honey. Grate the zest of the oranges, but don’t grate the white part of the skin as this is quite bitter. 5. 50g plain flour. To make the cake batter, sift flour, baking powder and salt together. Keep the liquid gently boiling until it has formed into thin syrup (this takes about 5 minutes). Heat on a low-medium heat and slowly bring the sugar to the boil. Whizz the almonds in a food processor until they are finely chopped; add them together with the ground almonds to the cake mix. Pour the mix into the tin and place in the oven to bake for 40-45 mins. This is yet another recipe from Ottolenghi. 240g ground almonds. I served my cake topped with grated orange zest; you could use fresh raspberries or edible flowers like Borage. Change ), You are commenting using your Twitter account. 7. Orange and Honey Polenta Cake Ingredients (Serves 8) 220g butter 220g unrefined caster sugar 150g blanched almonds (Nigel Slater’s recipe suggests blanching almonds yourself – I bought mine ready done to save a job and burnt fingers) 150g ground almonds 3 large eggs 150g polenta … 1. measurements is on the gourmet, Nigel Slater’s recipes for mushroom soup, and edamame fritters, From pasta pies to caramel bars: Yotam Ottolenghi's pumpkin recipes. I first came across orange polenta cake years ago when I was living in Wellington on one of our regular visits to Nikau gallery cafe. 8. Line the base of a 20cm diameter non-stick cake tin with a piece of greased baking paper. ella by mehrunnisa. Enter your email address to follow this blog and receive notifications of new posts by email. Recipe from Ottolenghi: The Cookbook (Ebury Press). Break the eggs into a bowl and beat lightly, then stir into the cake mixture. Apple, vanilla and sultana cake with maple icing £45.00 Macadamia and caramel cheesecake £49.00 Flourless lemon, polenta and pistachio cake £45.00 Flourless orange and almond cake with chocolate ganache £45.00 Chocolate plaque with writing £6.50 Plaque + berries £8.50. Stir and pour the caramel into the lined tin and tilt the tin in order to spread the caramel. As soon as it is all mixed in, stop to prevent overmixing. its exterior has that pleasing chewiness that comes from the caramel used to glaze the slices of oranges that give the cake its distinctive orange studded surface. Change ), You are commenting using your Google account. 2 teaspoons orange blossom water. ), in crumble on top of fruit, in shortbread making it all the more crisp and golden in colour, and also as a great friend of mine taught me that if sprinkled on your tray before baking a pizza the polenta granules prevents the pizza from sticking also giving the base a moreish and crispy feel. Make the caramel: add the sugar for the caramel into a saucepan with the water. The recipe was relatively straightforward and just a bit of planning was needed. Occasionally brush the side of the pan with water to avoid these crystals from forming. Once autumn hits it makes me feel like making more desserts, more cakes and pies. Learn how your comment data is processed. 200g caster sugar. 3. ( Log Out /  When a skewer comes out clean (or close to) it is done. Change ). 90g caster sugar. Grease a 20cm round cake tin and line the bottom and sides with baking paper. Set this aside. To make the syrup, squeeze the lemon and orange juice into a stainless steel saucepan, bring to the boil and stir in the honey. 1 teaspoon baking powder. Lay the orange slices on top of the caramel in the tin. ( Log Out /  This site uses Akismet to reduce spam. As the cake cools, make the glaze. the cake draws texture from polenta and moisture from ground almonds and citrus fruit. Leave the cake to cool, and then lift out of the tin. 3 organic free-range eggs, lightly beaten, 120g quick-cook polenta (like polenta valsugana).