Honey and
Ricotta
a food journal

Sunday, 8 June 2014

Orange and Chocolate Polenta Cake


On Wednesday evening B was out at his pottery class in a railway arch, and home alone as I was, I set about on a sporadic baking frenzy. This orange and chocolate polenta cake was the result. A result I was rather pleased with. Store-cupboard staples with lots of fresh oranges and a few chunks of chocolate for good measure ended up with a gluten-free, super moist (sorry!) loaf with a dark crust and lashings of sugary orange syrup. It disappeared pretty fast.


Orange and Chocolate Polenta Cake



For the cake:

4 eggs
170ml olive oil
170g caster sugar
Zest of 2 oranges
100g ground almonds
140g polenta
1 tsp baking powder
100g dark chocolate

For the syrup

150ml orange juice
55g caster sugar

1. Heat the oven to 180°C
2. Grease and line a loaf tin
3. Beat together the egg yolks, oil, 150g caster sugar and orange zest until smooth
4. Mix the dry ingredients together
5. Fold dry ingredients into oil and sugar mixture
6. Whisk egg whites to stiff peaks, then beat in the remaining 20g caster sugar
7. Fold the egg whites into the cake mixture a few tablespoons at a time. Don't worry if this seems tricky at first, the mixture will loosen up as you go
8. Bake for 45 minutes, or until a toothpick comes out clean
9. While it's baking make the syrup: heat the fruit juice with the caster sugar until the sugar dissolves, then let it boil for 1 minute, before leaving it to cool
10.Pierce the cake with the toothpick
11. When the cake is cool, pour over the syrup and leave to seep through the cake before cutting in!

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