Marmalade Polenta Cake
A moist polenta cake with candied orange slices and gorgeous marmalade flavours
Equipment
- 9inch/25cm loose bottom cake tin
- electric whisk
- bowl & jug
- Zester/grater
- Lemon/orange squeezer
Ingredients
Main Cake ingredients
- 100 g wholemeal S/R flour
- 50 g white S/R flour unbleached
- 125 g medium grade cornmeal/polenta quick cook is ok to use
- 100 g ground almonds
- 100 g caster sugar.
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp lo-salt
- grated zest of 2 lemons
- zest of two of the oranges.
- 120 g cold pressed rapeseed oil
- 80 ml freshly squeezed lemon juice about 2 large lemons
- 120 ml non-dairy milk oat milk is good any will do.
- 120 g non-dairy yogurt coconut or soya yogurt are best.
- 2 tsp orange extract
- 4 large oranges seedless if possible - 2 for the slices & 2 for zesting & juice
- 100 g 6 tablespoons of Tawny or other bitter marmalade. Tiptree tawny is great
Syrup for moistening the cake
- Zest of 2 large oranges.
- 60 ml orange juice freshly squeezed from the 2 zested oranges
- 3 Tbsp maple syrup 45g
Glaze for top of cake with the organge slices
- 30 g 2 tbsps of marmalade or plum jam
- 30 g orange juice
Instructions
making the main cake
- Well in advance, slice 2 of the large seedless oranges into 12 fairly thick slices.
- Simmer in a covered pan with 500ml of water and 100g of muscovado sugar for around 3 hours on an extremely low heat.
- Add water as needed if liquid is going down too much.
- When thoroughly candied, set aside to cool, drain and firm up,
- Grease sides and line the bottom of a 9inch cake tin,
- arrange the candied slices in the 9inch (25cm) cake tin. I suggest 8 larger slices on outside, 4 smaller ones in the centre. You can squish them to fit.
- Mix the maple syrup with the 60ml of orange juice from the oranges, and set aside ready for when the cake is cooked.
- Preheat the oven to 170°C Fan/ 180°C ordinary. Non fan is best, just above the middle of the oven.
- Place the cornmeal, ground almonds, 2 different flours, sugar, baking powder, bicarbonate of soda and salt in a large bowl and whisk/mix well to combine.
- In a jug add the lemon zest, orange zest, marmalade, oil, lemon juice, oat milk, yogurt and orange extract.
- Add the wet ingredients to the dry ingredients.
- whisk well, but quickly until no dry lumps remain.
- Pour the batter quickly into the prepared cake tin and shake if necessary, to level it.
- Bake for about 50 minutes at 180°C (non fan) check at 50 mins whether a skewer inserted into the centre comes out clean or with a few moist crumbs. If still mixture on skewer, cook for around 10 mins longer.
Applying the syrup
- When the cake is cooked remove from the oven and while still hot, drizzle over the top of the cake – a bit at a time - all of the thin syrup - then allow to cool for at least 30 minutes.
- Then invert the cake – and get it back in the tin, but with the orange slices on top – this takes a bit of manoeuvring but with the help of a plate or cake tin bootm on top of the cake, it’s not too difficult.
- Once you have the cake with the orange slices on top, and back in the cake tin, paint the 60ml of marmalade glaze on top. Use a pastry brush to spread it evenly.
Notes
- To invert the cake so the orange slices are on top, place a flat cake tin base on top and remove, and then invert and replace.
- When cutting the cake use a very sharp knife so the orange slices cut cleanly.
- 50/50 unbleached white & wholemeal will give the best nutritional balance with a nicely risen cake.
Nutrition
Calories: 311kcal
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