Every dinner party needs a centerpiece, right? So why not make it a dessert? This delicious polenta and olive oil cake is not only pleasing to the eye, but it tastes incredible too.
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This crumbly yet satisfyingly dense dessert combines all the almond flavor of frangipani, the texture of polenta cake and the richness of olive oil cake, while the fresh orange flavor adds a lovely citrus kick.
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Christina doesn’t like cake made from cake. cheesecake very good. carrot cake Just a little bit. But things like sponges are an abomination to her.
So it’s understandable that I’m worried about this. But the polenta, almond meal, and olive oil were enough to make her wolf down the “cake.”
But the good thing about it is that it’s not too clumpy. And it’s not too sugary either. The freshness of orange and lemon and the richness of olive oil, egg and spices also add a touch of enjoyment to this fragrance.
The sweetness comes almost entirely from three pours of orange and maple syrup, which you add at different stages and in varying reductions.
A spoonful of orange cream on the side sharpens the dish while adding depth.
This cake is indeed gluten free. we have More gluten-free recipes here.
Polenta and Olive Oil Citrus Syrup Cake
This is what you need:
cake
– 3 large eggs
– 1 cup (approx. 210 g) extra virgin olive oil
– 50g caster sugar
– 2 teaspoons vanilla extract
– Zest of an orange
– 2 cups (about 175 grams) almond flour
– 50 grams polenta
– 2 teaspoons baking powder
– 1/2 teaspoon cinnamon
Citrus and maple syrup
– 2 cups fresh pulp-free orange juice (about the size of 4 oranges)
– 2 tablespoons lemon juice
– 100 ml (about 1/3 cup) pure maple syrup
– 2 whole star anise
– 1 cinnamon stick
– 15-20g butter (added later)
Spread orange cream on the sides
– 1 cup Greek yogurt
– 1 tablespoon heavy cream
– 1 tablespoon golden syrup
– 1/2 orange zest
This is what you do:
1. Preheat the oven to 160°C with fan.
cake:
2. Gently beat 3 eggs into a large bowl until the whites and yolks are combined, then add the olive oil, 50g sugar, vanilla extract and zest of 1 orange until combined.
3. Place 2 cups of almond flour, 50 grams of polenta, 2 teaspoons of baking powder and cinnamon in a bowl and stir into a smooth batter.
4. Pour the batter into the greased scallop-sided flan tin and bake for 30 minutes or until cooked through. You can also use a deeper dish, such as a loaf tin, but it will take longer (about 45 minutes). Either way, the toothpick or wooden skewer should come out clean.
syrup:
5. To make the syrup, place all the ingredients in a pot and cook gently for 5 minutes, or until the mixture has reduced slightly and the spices have become fragrant. At this stage, the syrup will be very thin.
6. Poke a few “soaking holes” into the cake with a fork or toothpick, then spoon in enough syrup to moisten the surface of the cake and pool slightly. Then reheat the syrup, remove the spices, and cook for another 5 minutes. Spoon more glaze over cake.
7. Heat the remaining syrup again, add 15-20 grams of butter and cook until the syrup thickens. When you’re ready to serve, add it to each slice of cake.
cream:
8. Finally, combine the yogurt, cream and orange zest* in a bowl and mix thoroughly. Place it back in the refrigerator, covered, until ready to serve. The longer it sits, the more the orange peel flavor penetrates.
You can refrigerate the cake if you prefer, or enjoy it warm or at room temperature. Serve with a spoonful of orange cream and a drizzle of maple and citrus syrup.
Serve with a scoop of vanilla ice cream, if you like.
*Zerm will add texture (read: “a little chunky”). If you don’t want to do this, sift the yogurt cream mixture for a smoother consistency.
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