La Casa Gialla



Blood Orange Polenta Cake
 
Sourced from Ottolenghi Cookbook by Yotam Ottolenghi and Sami TamimiPhotography by Adrian Lander and styling by The Sydney Picnic Company
Ingredients
50g plain flour1 tsp baking powder1/2 tsp salt200g unsalted butter200g caster sugar3 free-range eggs, lightly beaten2 tsp orange blossom water240g ground almonds120g quick-cook polenta
Caramel topping90g caster sugar2 tbsp water20g unsalted butter, diced2 oranges, plus a possible extra (this was swapped for blood oranges which are in season in Australia right now) 
Glaze (optional)4 tbsp orange marmalade1 tbsp water
MethodLightly grease a 20cm round cake tin and line the base and sides with baking paper.
To make the caramel, put the sugar for the caramel topping in a heavy based saucepan and add the water. Stir gently to wet the sugar through and then place on a low-medium heat. Slowly bring to boil and while it bubbles away, brush the sides of the pan with a little water to get rid of any crystals that form close to the bubbling sugar. As soon as it reaches a gold colour, remove the pan from heat, add chunks of butter and stir with a wooden spoon and pour the caramel over the lined base of the cake tin.
Prepare the oranges but firstly grate the zest of 2 oranges. Cut each orange into roughly 6 slices, remove pips and lay out the slices over the caramel.
For the batter, heat up oven to 170˚C/Gas mark 3. Sift the flour, baking powder and salt and set aside. Cream the butter and sugar together lightly, make sure they are well combined but do not incorporate much air into the mixture. Gradually add eggs, orange zest and orange blossom water, then almonds, polenta and sifted dry ingredients. As soon as they are mixed in stop the machine.
Transfer the batter into the cake tin and level the mixture carefully. Put in oven and bake for 40-45 mins. Remove from oven and leave to cool for 5 minutes. While the cake is still hot place a flat plate on top and briskly turn over and remove from tin and then leave to cool completely.
For the glaze, bring the marmalade and water to the boil in a small saucepan and then pass through a sieve. While the glaze is still hot, lightly brush the top of the cake. 

Blood Orange Polenta Cake

 

Sourced from Ottolenghi Cookbook by Yotam Ottolenghi and Sami Tamimi
Photography by Adrian Lander and styling by The Sydney Picnic Company

Ingredients

50g plain flour
1 tsp baking powder
1/2 tsp salt
200g unsalted butter
200g caster sugar
3 free-range eggs, lightly beaten
2 tsp orange blossom water
240g ground almonds
120g quick-cook polenta

Caramel topping
90g caster sugar
2 tbsp water
20g unsalted butter, diced
2 oranges, plus a possible extra (this was swapped for blood oranges which are in season in Australia right now) 

Glaze (optional)
4 tbsp orange marmalade
1 tbsp water

Method
Lightly grease a 20cm round cake tin and line the base and sides with baking paper.

To make the caramel, put the sugar for the caramel topping in a heavy based saucepan and add the water. Stir gently to wet the sugar through and then place on a low-medium heat. Slowly bring to boil and while it bubbles away, brush the sides of the pan with a little water to get rid of any crystals that form close to the bubbling sugar. As soon as it reaches a gold colour, remove the pan from heat, add chunks of butter and stir with a wooden spoon and pour the caramel over the lined base of the cake tin.

Prepare the oranges but firstly grate the zest of 2 oranges. Cut each orange into roughly 6 slices, remove pips and lay out the slices over the caramel.

For the batter, heat up oven to 170˚C/Gas mark 3. Sift the flour, baking powder and salt and set aside. Cream the butter and sugar together lightly, make sure they are well combined but do not incorporate much air into the mixture. Gradually add eggs, orange zest and orange blossom water, then almonds, polenta and sifted dry ingredients. As soon as they are mixed in stop the machine.

Transfer the batter into the cake tin and level the mixture carefully. Put in oven and bake for 40-45 mins. Remove from oven and leave to cool for 5 minutes. While the cake is still hot place a flat plate on top and briskly turn over and remove from tin and then leave to cool completely.

For the glaze, bring the marmalade and water to the boil in a small saucepan and then pass through a sieve. While the glaze is still hot, lightly brush the top of the cake. 

(Source: foodfeedblog)

— 2 years ago with 3 notes
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