Orange Polenta Cake: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6 to 8

Active Time:35 min
Start to Finish:2 1/2 HR (includes cooling)

ADAPTED FROM OTTOLENGHI: THE COOKBOOK

February 2009

We love the way this one-of-a-kind dessert incorporates so many dimensions into a sophisticated whole. The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes. The topping—sliced oranges embedded in rich caramel—glistens from a last-minute application of a delicate orange-marmalade glaze.

View more of our favorite recipes from this issue.

For Caramel Orange Layer

1/2 cup superfine granulated sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into bits
2 navel oranges

For Cake

1 3/4 sticks unsalted butter, softened
1 cup superfine granulated sugar
3 large eggs
2 teaspoons orange-flower water
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups ground almonds (7 oz)
2/3 cup quick-cooking polenta

For Glaze

1/4 cup orange marmalade
1 tablespoon water

Make Caramel Orange Layer:

Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment.
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.

Make Cake:

Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest.
Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined.
Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.

Glaze Cake:

Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature.

Cooks’ note: Cake, without glaze, can be made 1 day ahead and kept, wrapped well, at room temperature. Glaze before serving.

Photograph by Romulo Yanes