Friday, October 26, 2012

Italian Orange Polenta Cake

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. It is cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled; leftover polenta is often used this way. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal; maize was not cultivated in Europe until the early 16th century. It also comes from the same base as "pollen".
This cake is moist with a pleasantly crumbly and grainy texture; try these cake recipes using popular Italian ingredient polenta/ cornmeal. Give your sweet tooth an Italian flavour with this moist, golden, shiny and fruity polenta cake.

13 Secret Sauce

Ingredients:

All purpose flour:                     1 cup
Polenta/ corn flour:                   3/4 cup
Sugar:                                      1 cup
Butter:                                     4 tablespoon
Vegetable oil:                          1/4 cup
Vanilla essence:                       1 teaspoon
Orange zest:                            2 tablespoon
Fresh Orange Juice:                 1  cup
Egg:                                         3 medium
Baking powder:                       1 tablespoon



Method:
1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.

BON APPETIT....

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7 comments:

  1. looks absolutely delicious i somehow dont like the combination of citrus fruits and cakes... hmmm this i think will change my mind :P love it so much looks super moist. I love the the fact that the cake has less butter will try this soon. Why dont you link this to my christmas event dear

    Priya
    60 Days to Christmas

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    1. Thanks priya.. this is really a nice and moist cake, I have another one in dessert section named Revani, its a turkish semolina yoghurt cake, both have turned really well, will change your perception about cake and citrus fruit combo :) I tried linking this recipe as u suggested for your event, some confusion will ping you online and take it forward.

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  2. Replies
    1. Thanks Divya for following the blog... I am also following your event.. nice initiative. Will definitely participate :)

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  3. Hello! I am eating a piece of this cake right now. It is perfect, I love it. I put too little orange juice and it's more grainy, but I love corn flour so there's nothing to unlike here. :) Thank you for this awesome recipe!

    Dora

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  4. Your blog about Italian Orange Polenta Cake is really awesome. I love this recipe very much. Specially kids love this cake.I will definitely try this recipe. I like Italian culture, tradition, italian food etc . Last summer I have visited Italy as well as I have visited Italian restaurant. I have enjoyed Italian food very much. Thanks for sharing this recipe.

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  5. Hello, I just baked this cake with a friend, lovely recipe, love the texture, nice and moist and not too much oil too! :)

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