whole orange, almond and polenta cake

whole orange, almond and polenta cake

• 8 May 2023

I was invited to a friend's place for dinner and offered to bring dessert. I decided to make an Amalfi Lemon Cake and it was very well received. I had a few oranges left in the fridge and got to thinking that an orange flavoured version might be a nice idea. 

A quick internet search revealed I wasn't the only one with this brilliant idea. Apparently what I'd dreamed up is known as a Sicilian Orange Cake. Only a little disappointed that I'd not invented something new, I set to work and came up with this recipe.

I used maize flour so the cake was naturally gluten-free but it can also be made with plain flour. I was bit concerned an orange flavoured syrup would be a bit too much for the cake, so I tamed it with the addition of some lemon juice. Lime juice would also work just as well. I shared this with my neighbours and it was declared a winner.

Here’s the recipe for you which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Whole orange, almond and polenta cake – makes a 17cm cake
Ingredients
1 small orange (150g)
½ cup (125ml) extra virgin olive oil
2 eggs
125g caster sugar
1 tbs grated orange rind
125g almond meal
50g maize flour or plain flour sifted with ½ tsp baking powder and a pinch of salt
150mls cream, whisked to stiff peaks
1 tbs toasted almond flakes to serve (optional)

Citrus syrup
¼ cup (55g) caster sugar
¼ cup (60 mls) freshly squeezed orange juice
Juice of ½ lemon

Method
Place orange in a deep saucepan, cover with cold water and place a small plate on top to keep the orange submerged. Bring to a rapid simmer over medium heat. Cook for 2 hours or until the orange is just soft, topping up water if needed, or prick the orange in a few places then microwave with 1 tbs water in a covered bowl for 3-4 minutes and then drain and cool completely. Cut into quarters and remove seeds. Place in a blender with oil and whiz until smooth and emulsified. Set aside.

Preheat oven to 170°C, conventional. Grease and flour a 17cm-round cake pan and line the base with baking paper.

Place eggs and sugar and grated rind in a bowl and whisk to combine, then whisk in orange puree, the almond meal and the polenta flour mixture. Spread into prepared pan and bake for 55-65 minutes until the top is just firm and a skewer inserted in the centre comes out clean. Cool in pan for 1 hour, then invert onto a wire rack and cool completely.

For syrup, combine sugar and the orange juice in a small saucepan over medium-low heat, stirring to dissolve the sugar. Bring to a simmer and cook for 4-6 minutes until thickened and starting to caramelise. Cool syrup, then mix in the juice of ½ lemon and stir until combined. Cool completely to room temperature. 

Top cake with cream and drizzle with syrup to serve. You can also serve this with a few toasted flaked almonds.

I had my own little slice drizzled with syrup and it was intensely orange flavoured and scented and deliciously good.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian