×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Orange Polenta Cake With Honey & Rosewater Syrup

Perfect for sharing with friends and family.

80 8
Orange Polenta Cake With Honey & Rosewater Syrup | DonalSkehan.com, Perfect for sharing with friends and family.

desserts-baking

Orange Polenta Cake With Honey & Rosewater Syrup

Perfect for sharing with friends and family.

Thursday, March 27, 2014

For the cake:

Butter, for greasing

8 green cardamom pods

225g ground almonds

100g polenta

1 heaped tsp baking powder

225g caster sugar

225g butter, softened

3 large eggs

Grated zest of 3 large oranges

1 tsp vanilla extract

50g pistachio nuts, roughly chopped

Crème fraîche, to serve

For the syrup:

Juice of 2 large oranges

3 tbsp honey

2 tsp rosewater

 

20cm diameter springform tin

Pestle and mortar

Medium mixing bowl

Electric hand mixer

Wire rack

Small saucepan

 

80 mins
Serves 8

This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder.

Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm diameter springform tin, then line the base with baking parchment. Bash the cardamom pods in a pestle and mortar and extract the seeds. Then bash the seeds to a fine powder and add to a bowl together with the ground almonds, polenta and baking powder.

TOP TIP

If you don't have a pestle & mortar, pop the seeds in a ziplock bag and bash with a rolling pin.
Beat the sugar and butter in a bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Tip the bowl of dry ingredients into this mixture and fold with a spatula until just combined. Add two-thirds of the orange zest together with the vanilla extract, and just fold through.
Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
Prepare the syrup by placing all the ingredients in a small saucepan over a medium heat and bringing to a steady simmer. Pierce holes all over the cake with a wooden skewer while it is cooling and pour over half the syrup, a little at a time, until the cake has soaked it up.
Sprinkle with the pistachio nuts, drizzle with the remaining syrup and sprinkle with remaining orange zest to decorate. Serve in slices with a little crème fraîche.
80 mins
Serves 8

Ingredients

For the cake:

Butter, for greasing

8 green cardamom pods

225g ground almonds

100g polenta

1 heaped tsp baking powder

225g caster sugar

225g butter, softened

3 large eggs

Grated zest of 3 large oranges

1 tsp vanilla extract

50g pistachio nuts, roughly chopped

Crème fraîche, to serve

For the syrup:

Juice of 2 large oranges

3 tbsp honey

2 tsp rosewater

 

You'll Need

20cm diameter springform tin

Pestle and mortar

Medium mixing bowl

Electric hand mixer

Wire rack

Small saucepan

 

As Featured in...

You might be interested in...

CHOCOLATE AND RASPBERRY DEVIL CAKE
recipes

CHOCOLATE AND RASPBERRY DEVIL CAKE

CHOCOLATE AND RASPBERRY DEVIL CAKE
Instant Mango Sorbet
recipes

Instant Mango Sorbet

Instant Mango Sorbet
Banoffee Pie
recipes

Banoffee Pie

Banoffee Pie
Creamy Gnocchi with Pea & Parmesan
recipes

Creamy Gnocchi with Pea & Parmesan

Creamy Gnocchi with Pea & Parmesan
Bulgogi Beef Pizza
  • петя спасова

    thanks for the recipe donal, i will make it non-gluten free,the syrup is just great…

  • Kait Nevers

    Is there anything you can substitute for the almonds? (allergic to nuts)

    • Not really in this recipe I’m afraid. The nuts are used to make it gluten free. You could try it with flour but the texture would be quite different. Hope that helps!

    • What about cashews? Cashes are no nuts but taste pretty similar? Only as suggestion, not tried…

  • Enrico Antonio Iannuzzi

    What kind of polenta it’s better for this recipe? Thanks