Orange Polenta Cake

Page 195

| Course Type: Cakes

(1 review)

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Recipe Review

A lovely tasting cake flavoured with orange flower water and topped with caramelized (blood) orange slices.

Like many upside down cakes, this one starts with a basic caramel that’s poured into the cake pan, topped with fruit and then with the batter, which takes just moments to put together after all of the ingredients are weighed. I used a regular cake pan and buttered it well instead of lining it with parchment; the cake released easily hot from the oven.

The cake is moist and dense without the grittiness of a cornmeal cake. And the orange slices…....bittersweet and a little bit “jammy” in texture (so much so, I didn’t add the optional marmalade glaze) and easily the best part of the cake. But, there weren’t enough of them. Baking the recipe in a larger pan and making a thinner cake would give me the fruit:cake ratio I prefer.

Serves 8-10.

(3) useful  

Comments

friederike - 20th February 2013
Beautiful, looks like a flower!

Queezle_Sister - 20th February 2013
Agreed, Friderike, and this might be the recipe that finally pushes me over the edge and makes me buy this book.

Zosia - 21st February 2013
The photo in the book is so pretty, I wanted to make the cake as soon as I received the book (summer) but decided to wait for the arrival of Italian blood oranges. We didn't get any this year(!) so I used US....still fabulous. Would be great with regular oranges as well.

(edited 21st February 2013) 

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