Candied orange peel polenta cake
Candied orange peel polenta cake
Home-cooked peel has an intense, bittersweet flavour and chewy texture, and is a fabulous addition to almost any cake. You can also make candied lemon peel for a lemon polenta cake in exactly the same way.
Serves 8 | Prep 30 mins
Cook 1 hr 55 mins
4 large unwaxed oranges
about 300g granulated sugar
250g unsalted butter, softened, plus extra
for greasing
250g caster sugar
¼ tsp ground cardamom
250g ground almonds
125g fine polenta
2 tsp baking powder
4 medium free-range eggs
zest of 2 unwaxed oranges
75g fine-cut orange marmalade
1 tbsp water
1 Score each orange into 8 segments, then carefully remove the peel and pith: cut the
5mm-thick pieces into 3–4 bits.
2 Put the peel in a pan and cover with 500ml cold water. Bring to the boil, simmer
for 5 minutes, then drain and return to the pan. Add 500ml fresh cold water, bring to
the boil and simmer for 30 minutes
3 Drain, but this time reserve and measure the water, adding 100g of sugar for each 100ml.
There should be about 300ml, so 300g sugar. Put the water, sugar and peel back in the pan and simmer for 30 minutes until the sugar is dissolved and the peel is translucent and soft. Leave to cool. Lift the peel out of the syrup and arrange on a wire rack set over a baking tray. Leave to dry naturally over a couple of days, or put it in the oven on the lowest setting for 30 minutes.
4 Preheat the oven to 180C/fan 160C/gas 4.
Grease and line the base of a 23cm springform cake tin with non-stick baking paper.
5 Beat the butter and sugar together until fluffy. Cut the peel into very small pieces and add to the bowl with the cardamom.
6 In a separate bowl, mix the ground almonds, polenta and baking powder together, and gradually add to the butter-sugar mixture, alternating with the eggs. Mix well, add the orange zest, then spoon the mixture into the tin and bake for about 25 minutes, with a piece of baking paper over the top to stop
it from catching. Reduce the temperature to 140C/fan 120C/gas 2 and bake for a further 15–20 minutes.
7 When the cake is cooked, a skewer will come out clean and the edges will have shrunk away from the sides of the tin, but the cake will still have a slight wobble to it until it cools. Place it, in the tin, on a wire rack to cool.
8 Bring the marmalade and water to the boil for 30 seconds in a small pan. Prick the surface of the cake all over with a toothpick, then pour the warm syrup evenly over the top and leave to cool completely before removing the cake from the tin to serve.
Per SERVING 814 cals, fat 47g, sat fat 19g, carbs 88g, sugars 84.5g, protein 11.5g, salt 0.7g, fibre 1.5g
Home-cooked peel has an intense, bittersweet flavour and chewy texture, and is a fabulous addition to almost any cake. You can also make candied lemon peel for a lemon polenta cake in exactly the same way.
Serves 8 | Prep 30 mins
Cook 1 hr 55 mins
4 large unwaxed oranges
about 300g granulated sugar
250g unsalted butter, softened, plus extra
for greasing
250g caster sugar
¼ tsp ground cardamom
250g ground almonds
125g fine polenta
2 tsp baking powder
4 medium free-range eggs
zest of 2 unwaxed oranges
75g fine-cut orange marmalade
1 tbsp water
1 Score each orange into 8 segments, then carefully remove the peel and pith: cut the
5mm-thick pieces into 3–4 bits.
2 Put the peel in a pan and cover with 500ml cold water. Bring to the boil, simmer
for 5 minutes, then drain and return to the pan. Add 500ml fresh cold water, bring to
the boil and simmer for 30 minutes
3 Drain, but this time reserve and measure the water, adding 100g of sugar for each 100ml.
There should be about 300ml, so 300g sugar. Put the water, sugar and peel back in the pan and simmer for 30 minutes until the sugar is dissolved and the peel is translucent and soft. Leave to cool. Lift the peel out of the syrup and arrange on a wire rack set over a baking tray. Leave to dry naturally over a couple of days, or put it in the oven on the lowest setting for 30 minutes.
4 Preheat the oven to 180C/fan 160C/gas 4.
Grease and line the base of a 23cm springform cake tin with non-stick baking paper.
5 Beat the butter and sugar together until fluffy. Cut the peel into very small pieces and add to the bowl with the cardamom.
6 In a separate bowl, mix the ground almonds, polenta and baking powder together, and gradually add to the butter-sugar mixture, alternating with the eggs. Mix well, add the orange zest, then spoon the mixture into the tin and bake for about 25 minutes, with a piece of baking paper over the top to stop
it from catching. Reduce the temperature to 140C/fan 120C/gas 2 and bake for a further 15–20 minutes.
7 When the cake is cooked, a skewer will come out clean and the edges will have shrunk away from the sides of the tin, but the cake will still have a slight wobble to it until it cools. Place it, in the tin, on a wire rack to cool.
8 Bring the marmalade and water to the boil for 30 seconds in a small pan. Prick the surface of the cake all over with a toothpick, then pour the warm syrup evenly over the top and leave to cool completely before removing the cake from the tin to serve.
Per SERVING 814 cals, fat 47g, sat fat 19g, carbs 88g, sugars 84.5g, protein 11.5g, salt 0.7g, fibre 1.5g
Candied orange peel polenta cake
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
