BLOOD ORANGE AND POLENTA CAKE
In years gone by Hanne cracks out a similar cake at events we do at this time of year. Because blood oranges are the BOSS of late winter (and yes guys we are nearly through winter 🥳).
However this winter without any parties to cater you may have seen on reels (if not go check it out and you get to listen to LADY MARMALADE). I have taken to making Marmalade, a full 30 years earlier than planned! #covidsilverlinings
Obviously if you are busy or just cannot be arsed with the faff of making Marmalade (and I don’t blame you!) just buy some already made, or if you live near me in Peckham I have a couple of jars spare! Hit me up.
So this recipe became my way of incorporating some marmalade into a delicious cake that can be enjoyed in the warm of my flat when debating whether or not to leave with a cup of tea in hand.
Now I have had two reviews from so called Marmalade sceptics @lucybrisbane_ @im_leonara who despite claiming to dislike marmalade gave this cake a big thumbs up so don’t be put off if this is you.
Oh and this is gluten free too!
Ok over and out. Stay warm and EAT CAKE.
#glutenfreebaking #bloodorange
Ingredients
200g butter, room temperature
200g demerara sugar
2 tbsp soft brown sugar (could also use Demerara)
3 eggs
1 tsp vanilla essense
150g ground almonds
150g polenta
1 tsp baking powder
1 blood orange, zest and sliced (skin on)
6 tbsp marmalade (3 in cake and 3 for glaze)
Method
Using a 23cm loose bottomed cake tin, grease the sides and bottom with butter. Cout a circle of baking parchment the same size as the lid and place at bottom.
This is an upside-down cake, so in the tin sprinkle the 2 tbsp of soft brown sugar (or Demerara). Zest 1 large blood orange, put aside the zest for later, then slice orange into rounds with the skin on and place on top of sugar.
In a bowl cream the butter and sugar together until light and fluffy.
Add the eggs in one by one, mixing together, then add the vanilla essence.
Then add the polenta, ground almonds, orange zest, baking powder and 3 tbsp of marmalade.
Spoon batter on top of the oranges in your cake tin. Bake at 160 degrees for 40-45 minutes. Check after about 15-20 minutes and if brown on top cover with foil for the rest of baking time. Check its done by poking with a skewer, when it comes out clean you are good to go.
Once out of oven let rest for a few minutes then with a small knife go round the edge of cake loosening from tin. Using a tea towel and a plate flip over, if well greased the cake should plop right out.
Make the marmalade glaze with 3 tbsp of marmalade and splash of water, then warm in pan.
Spike holes in the top and slowly pour the marmalade glaze over the cake, this will permeate right through the cake and keep it moist for DAYS!
I thoroughly recommend a drop of custard to go with this or a dollop of creme fraiche, oh and a cup of tea! Enjoy!
