What Is Polenta Cake?

To a pan,add 3 cups water. Bring to a boil.

Is polenta cake gluten-free?

This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert A star rating of 3.5 out of 5. A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup

What is polenta made of?

Polenta is a northern Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. It’s a good gluten-free substitute for just about any dish that calls for pasta. When polenta cools, it firms up enough to be sliced and fried or layered like pasta sheets.

What is the star rating of a polenta cake?

A star rating of 4.7 out of 5. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert

Can polenta be used for baking?

Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture. Uncooked polenta can be used in place of flour in specific baking recipes. For savoury dishes, pour the polenta into boiling water, following the quantities on the packet, and stir.

What to make with polenta?

  • Olive oil or sunflower oil for brushing,plus 1/4 cup
  • 4 cups water
  • 2 teaspoons salt
  • 1 3/4 cups instant polenta
  • 3/4 cup freshly grated Parmesan or Grana Padano cheese
  • 1 cup diced semisoft cheese such as fontina or taleggio
  • 1 tablespoon chopped rosemary leaves
  • Black pepper
  • Is polenta healthier than pasta?

    Polenta is better than pasta. Dom Nero Dom Nero is a staff video editor at Esquire, where he also writes about film, comedy, and video games.

    What is polenta and how is it used?

  • Pasta or rice alternative: Serve any sauce or stew over a bed of it.
  • Pie topping: Use in place of potatoes for pot pie or shepherd’s pie.
  • Casseroles: Use as a base or a layer in casseroles.
  • Pizza: Spread cooked on a pizza pan,and cool until firm.
  • Stuffed vegetables: Use cooked in place of other grains in stuffed vegetable recipes.
  • What Is Polenta and How Is It Made?

    • This creamy corn meal may be prepared in a variety of ways, but what precisely is it comprised of is unclear.
    • Polenta is a dish from northern Italy prepared from coarsely ground maize that is served warm.
    • When polenta is freshly prepared, it is soft and creamy, similar to porridge or mush, and it provides an excellent foundation for sauces.
    • In fact, it may be used as a gluten-free replacement for almost any cuisine that calls for spaghetti.
    • Polenta hardens up sufficiently to be cut and fried, or it can be piled like spaghetti sheets when allowed to cool.

    What Is the Difference Between Grits and Polenta?

    • It is important to understand the distinctions between grits and polenta.
    • The majority of grits are manufactured from white maize, but polenta is always prepared from a yellow corn.
    • Polenta is rougher and flakier than grits, and as a result, it is chewier when it is cooked.
    • Grits are finer and softer than sand, and when heated, they turn gelatinous.
    • Grits are a dish that originated in the American South, where they are also commonly eaten for breakfast.
    • Polenta is a dish that originates in Italy.

    The manner in which they are served is likewise determined by their diverse origins.The majority of the time, grits are eaten for breakfast, but polenta is often offered as a main course and side dish at other meal times.

    What Is the Difference Between Polenta and Semolina?

    Because polenta is derived from maize, it is free of gluten. While semolina is coarsely ground durum wheat that has a significant amount of gluten, it is used to produce pasta, cakes, and breads. Polenta with Beef and Red Sauce is a comforting dish.

    What Is a Polenta Log?

    Precooked polenta is available in the form of a polenta roll, which is also known as tubed polenta. All that is required is slicing and frying it.

    What Is Polenta Cake?

    Polenta is not just used in savory meals; it is also excellent in baked goods such as cakes. Almond flour or finely crushed almonds are frequently used in gluten-free polenta cake recipes.

    How to Make Polenta

    According to Chef John, ″polenta makes an excellent basis for any type of saucy meat or mushroom ragout.″ ″The standard polenta-to-water ratio is one part polenta to four parts water, but I prefer to measure the polenta with a thin fraction of a cup. Instead of water, I frequently substitute chicken broth.″ Take a look at how it’s done:

    Ingredients:

    • 3 tablespoons butter, divided
    • 12 cup freshly grated Parmigiano-Reggiano cheese (plus extra for garnish)
    • 4 cups water
    • 1 teaspoon fine salt
    • 1 cup polenta (3 tablespoons butter, divided)

    Instructions:

    1. Bring a large pot of water and salt to a boil
    2. gently add polenta into the boiling water, whisking continually, until all of the polenta is incorporated and there are no lumps
    3. Reduce heat to low and continue to cook, stirring frequently, until the polenta begins to thicken, approximately 5 minutes. The polenta mixture should be slightly loose at this point. Cook for 30 minutes, whisking every 5 to 6 minutes, while covering the pan. When the polenta becomes too thick to whisk, use a wooden spoon to stir it. When the texture of the polenta is creamy and the individual grains are soft, it is ready.
    4. Remove polenta from heat and gradually mix in 2 tablespoons butter until the butter is mostly melted
    5. 1/2 cup Parmigiano-Reggiano cheese should be mixed into the polenta until the cheese is melted. To thicken the sauce, cover and let aside for 5 minutes
    6. then mix in the salt and transfer to a serving dish.
    7. For garnish, spread the remaining 1 tablespoon butter on top of the polenta and sprinkle with roughly 1 tablespoon freshly grated Parmigiano-Reggiano cheese.

    Some Favorite Polenta Recipes

    • Keith Haney describes his creamy polenta as ″easy and wonderful.″ ″It’s a fantastic side dish, snack, or the foundation for a substantial stew.″ Polenta with Creamy Parmesan Sauce ″Refrigerated polenta with a sauce made on the stovetop,″ SPICYGIRL explains.
    • ″However, you may substitute ordinary sausage and Italian seasoning for the flavored polenta and spicy Italian sausage.
    • We prefer the spicy Italian sausage and spicy Italian seasoning since it gives it a little more bite.
    • Approximately 4 to 6 persons can be accommodated with this dish.″ Polenta topped with a spicy sausage-and-vegetable sauce ″In this gratifying midweek meal, a delightful combination of fiery Italian sausage and peppers is spooned over creamy Parmesan polenta,″ explains Julie Hubert.
    • Succulent Sausage and Peppers served over a bed of Creamy Parmesan Polenta Buckwheat Queen describes her polenta as ″creamy and free of animal products.″ ″Serve this as a flavorful side dish to any of your favorite dinners.
    • Polenta pairs exceptionally well with tomato-based recipes, beans, and sautéed mushrooms, among other things.″ Vegan Polenta″This is a fantastic take on the regular french fry,″ comments ALEC1967 of her vegan polenta recipe.

    When it comes to polenta, ″if you don’t want to go to the hassle of cooking it from scratch, you can always buy readymade polenta at just about any grocery shop, slice them into fries, and fry.″ Fresh Summer Tomatoes in Polenta Fries″This dish is a fantastic way to showcase and utilize fresh summer tomatoes,″ comments rjohl.Served as a side dish with grilled chicken or pork chops, it is delicious.Molly’s recipe for Baked Polenta with Fresh Tomatoes and Parmesan ″It was very simple and delicious!″ says Angie S.″This dish is delicious as is, but it may also serve as a starting point for a plethora of modifications.″ Angie’s Lasagna with Polenta ″This is a great, fast, vegan comfort food supper,″ shelbyRS93 writes on Facebook.″I like to add a dash of spicy sauce (such as Tabasco) or cayenne pepper, but that’s just my preference!″ says the author.

    • On Polenta, I put a vegan ″meat″ sauce.
    • Photo courtesy of Buckwheat Queen |
    • Image courtesy of Buckwheat Queen

    Polenta

    • The origins of polenta, a mainstay of the Italian store cupboard, may be traced back to the peasant diet of northern Italy.
    • It is created by milling maize into flour or meal and then baking it.
    • It has a bright yellow, yolk-like color and a somewhat sweet flavor that is slightly sweeter than egg yolk.
    • Polenta can be cooked until it is creamy and thick, or it can be left to set before being sliced.
    • It may be substituted for pasta, rice, or potatoes.
    • When frying chicken or fish, use this in place of breadcrumbs to coat the poultry or fish.

    Uncooked polenta is a delightful complement to baked goods or a gluten-free substitute for flour in baked goods such as cakes, biscuits, and pastries.Cakes prepared with polenta tend to be moist and rich, with a lovely gritty texture that complements the flavor of the ingredients.

    How to prepare polenta

    • In some baking recipes, uncooked polenta can be used for flour; however, this is not recommended.
    • Pour the polenta into boiling water, following the directions on the package, and stir until the polenta is completely dissolved.
    • The amount of time it takes to cook varies depending on the sort of meat you purchase.
    • It may then be consumed in this manner, or it can be placed into a baking sheet and left to set before being sliced, grilled, or baked until done.
    • To give polenta a richer flavor, cook it in a mixture of half water, half stock, or half milk.
    • Sprinkle over a knob of butter, a handful of grated parmesan cheese, or some gorgonzola cheese if desired.

    How to cook polenta

    Check out our polenta guide for the best recipes and cooking ideas on the market. Check out our polenta recipes for the best choices available.

    How to store polenta

    Store in an airtight container in a cool, dry location away from direct sunlight.

    Where to buy polenta

    In a cold, dry area, keep the container well sealed.

    What does polenta do in a cake?

    Advertisements. READ ON FOR MORE INFORMATION.

    Why is polenta used in cakes?

    The first is to substitute polenta for a portion of the flour in the recipe, which results in a cake with a golden color and crumbly consistency. The second option is to use it in place of flour entirely, which makes it an excellent alternative for individuals following a gluten-free diet because it is likely to be less expensive than specialty gluten-free flours.

    What can I use instead of polenta in a cake?

    Grits, mashed potatoes, and semolina flour are some of the greatest alternatives for polenta in a variety of recipes. They can be served as a side dish or as a main meal in place of other dishes.

    How does polenta work?

    • Polenta has a sweet maize taste and a powerful texture when it is served as a soft, freshly cooked porridge.
    • It takes on the flavors of the components that are added to it, which can be as basic as butter and cheese, which are its usual companions.
    • Porridge-style polenta is frequently served with sautéed seasonal vegetables, meats, and shellfish, as well as a variety of sauces.
    • Bring your imagination to bear!

    What do polenta cakes taste like?

    What is the flavor of polenta like? Because it is made from maize, polenta has a distinct corn flavor. It has a flavor that is similar to that of grits, and it is even akin to the taste of cornbread (but not the texture).

    Why is my polenta cake crunchy?

    If you remove the cake from the oven too soon, the polenta may not have softened sufficiently, resulting in a gritty texture in the finished product. Due to the fact that polenta absorbs more butter over time, the grittiness should subside within 1-2 days. Sponsored Links are those that have been paid for by a company. READ ON FOR MORE INFORMATION.

    Can polenta be used instead of flour?

    Uncooked polenta can be used for flour in a variety of baking recipes. It may then be consumed in this manner, or it can be placed into a baking sheet and left to set before being sliced, grilled, or baked until done.

    Are polenta cakes fattening?

    Its origins can be traced back to Northern Italy, and it is a simple dish to create that pairs nicely with a protein source or veggies of your choosing. It is heavy in complex carbohydrates, which help you feel fuller for a longer period of time, but it is not too high in calories.

    Do you cook polenta before putting it in a cake?

    Cooked polenta has been molded into a block after it has been prepared in advance. Most commonly, it is sliced thinly and fried or baked. Unfortunately, this form of polenta cannot be used in Nigella’s Lemon Polenta Cake due to the nature of the recipe. It already has water in it, which will throw the balance of the components in the cake off.

    Is polenta and corn flour the same thing?

    You must understand that maize meal (polenta) and cornstarch (corn flour) are not the same thing. It is most usually used to describe cornmeal porridge, although it may also be used to refer to plain cornmeal in some cases.

    What are the benefits of polenta?

    • In general, polenta is a healthy diet option since it provides the following advantages: Fiber and protein are included in this food. Polenta is high in protein and fiber, which helps a person feel satisfied longer. .
    • Polenta is devoid of gluten. .
    • A good source of complex carbs. .
    • It contains vitamin A..
    • It is a source of carotenoids..
    • It is low in fat..
    • It contains vital minerals. .
    • Low in calories

    What is polenta served with?

    Serve polenta in lieu of potatoes or rice for lunch or supper instead of potatoes or rice. Using your favorite baked-potato toppings, dress up your polenta. Preparation: Combine goat or feta cheese, sun-dried tomatoes and fresh basil to make polenta… Polenta with Chicken Sausage and Mushrooms is a delicious dish to make if you enjoy mushrooms but want a bit more protein.

    Why is it called polenta?

    Etymology. The term ″polenta″ refers to any hulled and crushed grain, particularly barley meal, and is derived from the Latin pollen, which means ″fine flour,″ and which has a root that is related to the word pulvis, which means ″dust.″ Advertisements. READ ON FOR MORE INFORMATION.

    Lemon Polenta Cake

      More Nigella recipes by Nigella. Featured in KITCHEN

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    Introduction

    • In a way, this cake is a hybrid of Anglo and Italian flavors.
    • Although the disc is flat and unadorned, it is reminiscent of the confections that are geometrically displayed in patisserie windows in Italy; the sharp, syrupy sogginess is reminiscent of the famous English teatime favorite, the lemon drizzle cake.
    • It’s a nice match: I adore Italian cuisine in all except one regard – their cakes are both too dry and overly sugary, which I find to be a problem.
    • However, the flavorful grittiness of the polenta and the soft rubble of crushed almonds serve as a far superior counter to the entirely desired moisture in this dish than would the traditional flour would have done.
    • There is, however, more to it than that.
    • The lemon brings out the eggy butteriness of the cake, making it both rich and sharp at the same time, as if by some alchemical process it does.
    See also:  What Is A Box Cake?

    Trying to fathom what lemon curd might taste like in cake shape would be difficult; yet, this is the closest you’ll get.Use the toggle at the top of the ingredients list to convert to US cup measurements.In a way, this cake is a hybrid of Anglo and Italian flavors.Although the disc is flat and unadorned, it is reminiscent of the confections that are geometrically displayed in patisserie windows in Italy; the sharp, syrupy sogginess is reminiscent of the famous English teatime favorite, the lemon drizzle cake.It’s a nice match: I adore Italian cuisine in all except one regard – their cakes are both too dry and overly sugary, which I find to be a problem.

    • However, the flavorful grittiness of the polenta and the soft rubble of crushed almonds serve as a far superior counter to the entirely desired moisture in this dish than would the traditional flour would have done.
    • There is, however, more to it than that.
    • The lemon brings out the eggy butteriness of the cake, making it both rich and sharp at the same time, as if by some alchemical process it does.
    • Trying to fathom what lemon curd might taste like in cake shape would be difficult; yet, this is the closest you’ll get.

    Use the toggle at the top of the ingredients list to convert to US cup measurements.

    As featured in

    KITCHEN
      2010

    As featured in

    KITCHEN
      2010

    Ingredients

    12-14 slices Metric Cups (about)

    For the Cake

    • 120 teaspoons baking powder (see NOTE below)
    • 3 big eggs
    • the zest of 2 lemons (save the liquid for the syrup)
    • 200 g soft unsalted butter (plus some for greasing)
    • 200 g caster sugar
    • 200 g crushed almonds
    • 100 g fine polenta (or cornmeal)
    • 12 teaspoons baking powder (see NOTE below)

    For the Syrup

    • juice of 2 lemons
    • 125 grams icing sugar

    For the Cake

    • 14 sticks soft unsalted butter (plus some for greasing)
    • 1 cup superfine sugar
    • 2 cups almond meal
    • 34 cup fine polenta (or cornmeal)
    • 112 teaspoons baking powder (see NOTE below)
    • 3 large eggs
    • zest of 2 lemons (reserve juice for syrup)
    • 1 cup fine polenta (or cornmeal)
    • 1 cup fine polenta (or cornmeal)
    • 1 cup fine polenta (or cornmeal)
    • 1 cup fine polenta (

    For the Syrup

    • juice of 2 lemons
    • 1 cup confectioners’ sugar

    Method

    1. Baking parchment should be used to line the bottom and sides of a 23cm/9inch springform cake tin, and butter the sides gently as well.
    2. Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/gas mark 4/350 degrees Fahrenheit.
    3. Either by hand in a large mixing basin with a wooden spoon or with a standalone mixer, cream the butter and sugar till pale and beaten until light and fluffy.
    4. Combine the almonds, polenta, and baking powder in a separate bowl and stir some of this into the butter-sugar mixture, followed by 1 egg
    5. alternately add the dry ingredients and eggs, mixing constantly
    6. Finally, stir in the lemon zest and pour, ladle, or scrape the mixture into the prepared baking pan. Bake for approximately 40 minutes. FINAL STEP:
    7. However, a cake tester should come out cleanish and the edges of the cake should have begun to shrink away from the sides of the tin if it is properly baked. If the cake is not properly baked, it will seem wibbly. Remove from the oven and place on a wire cooling rack, but do not remove from the pan
    8. In a smaller saucepan, bring the lemon juice and icing sugar to a boil until the sugar is completely dissolved
    9. When the icing sugar has completely dissolved into the liquid, you’re finished
    10. To assemble the cake, prick the top all over with the cake tester (a skewer would be too damaging), pour the heated syrup over the cake, and allow it to cool completely before removing it from the tin
    1. Baking parchment should be used to line the bottom and sides of a 23cm/9inch springform cake tin, and butter the sides gently as well.
    2. Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/gas mark 4/350 degrees Fahrenheit.
    3. Either by hand in a large mixing basin with a wooden spoon or with a standalone mixer, cream the butter and sugar till pale and beaten until light and fluffy.
    4. Combine the almonds, polenta, and baking powder in a separate bowl and stir some of this into the butter-sugar mixture, followed by 1 egg
    5. alternately add the dry ingredients and eggs, mixing constantly
    6. Finally, stir in the lemon zest and pour, ladle, or scrape the mixture into the prepared baking pan. Bake for approximately 40 minutes. FINAL STEP:
    7. However, a cake tester should come out cleanish and the edges of the cake should have begun to shrink away from the sides of the tin if it is properly baked. If the cake is not properly baked, it will seem wibbly. Remove from the oven and place on a wire cooling rack, but do not remove from the pan
    8. In a smaller saucepan, bring the lemon juice and confectioners’ sugar to a boil until the sugar is completely dissolved
    9. You’re finished after the confectioners’ sugar has completely dissolved into the liquid.
    10. To assemble the cake, prick the top all over with the cake tester (a skewer would be too damaging), pour the heated syrup over the cake, and allow it to cool completely before removing it from the tin

    Additional Information

    • PLEASE NOTE: If you want to make this cake gluten-free, be sure to use gluten-free baking powder, or eliminate it entirely and beat the mixture vigorously at step 4.
    • To make this cake dairy-free, replace the 200g of butter with 150ml light and mild olive oil.
    • Making it ahead of time is recommended.
    • The cake may be prepared up to 3 days ahead of time and kept in an airtight container in a cold area.
    • Will last for a total of 5-6 days in the refrigerator.
    • The cake may be frozen on its liner paper as soon as it has completely cooled, covered in a double layer of clingfilm and a layer of aluminum foil, for up to 1 month once it has been completely chilled.

    Defrost for 3–4 hours at room temperature before cooking or baking.PLEASE NOTE: If you want to make this cake gluten-free, be sure to use gluten-free baking powder, or eliminate it entirely and beat the mixture vigorously at step 4.To make this cake dairy-free, replace the 200g of butter with 150ml light and mild olive oil.Making it ahead of time is recommended.The cake may be prepared up to 3 days ahead of time and kept in an airtight container in a cold area.

    • Will last for a total of 5-6 days in the refrigerator.
    • The cake may be frozen on its liner paper as soon as it has completely cooled, covered in a double layer of clingfilm and a layer of aluminum foil, for up to 1 month once it has been completely chilled.
    • Defrost for 3–4 hours at room temperature before cooking or baking.

    Tell us what you think

    What 101 Others have said

    • Nigella Lawson’s cake is my all-time favorite, and I make it for every holiday or whenever I’m in the mood for something nostalgic. It is appropriate for any occasion. This is incredible, as said by Rosaline31 on the 14th of December, 2021. All of the lemon (organic Italian lemons) is utilized in this recipe, with the exception of the juice, which is used for the drizzle. Everyone who sees it adores it and wants me to create another! This recipe does not necessitate the use of a drizzle because it is already firm and moist. If I really want to sweeten things up, I’ll sprinkle some lemon juice and sugar on top. Nigella, thank you so much for sharing this recipe. cmcmarmite posted a message on the 13th of November, 2021.
    • Since roughly eight years, I have been creating this cake as my ″go-to″ dessert for special occasions. Everyone like it, and I make it for special occasions, at work, for family, and for friends. I’m frequently asked to prepare it for bake sales as well. The most delicious lemon polenta cake you’ve ever had! On the 28th of October, 2021, Jude71 posted a message.
    • I prepared several different Lemon/Polenta cakes. Moreover, I am consistently told that the Nigella cake is the most delicious. As a result, I’m just making this Lemon/Polenta Cake anymore. Why waste your time on the others when you can have the finest instead? It is just a statement of truth that Nigella Lawson creates the greatest cake recipes, as said by SilviSherr on June 19, 2021. This is without a doubt one of the best of the best. It has the flavor of a lemon bar, but in cake shape. I’ve never served it without being asked for the recipe, and I’m not sure why. Once you’ve made it, it’ll become a permanent feature in your cooking repertoire! Posted on the 12th of June, 2021, by joshv41680
    • Because I didn’t have any polenta, I substituted semolina. It was a complete success! (Although it is not gluten-free,) Posted by AlineSalas on May 24, 2021
    • I’ve made this a number of times, and everyone enjoys it. It’s also extremely simple to make gluten-free by making sure your baking powder is gluten-free. Thank you very much. Posted on the 13th of March, 2021 by VivNik28
    • Unlike other types of cake, this one doesn’t become drier as time goes on, which is refreshing to see. It’s still zingy and moist, and it’s amazing. When I prepared this, I used two oranges instead of lemons, and I baked it in a loaf pan lined with parchment paper. Instead of the drizzle, I created a mixture of 1 cup icing sugar and juice from the zested oranges, and I spooned it over the cool cake since I liked it with icing. Fabulous, simple, and quite popular! KASSIA70 posted this on the 27th of January, 2021.
    • On the 25th of January in the year 2021, Azaeleaprawn37 posted
    • Today was the third time I’d made this dessert. It’s a hit with everyone. I like to use a combination of semolina and ground almonds. Because I couldn’t locate uncooked polenta, I used semolina, which worked great. DottyDot posted this on the 18th of January, 2021.
    • I made this cake today – it was incredibly simple, and the scent in the kitchen when it came out of the oven was fantastic. Erythritol sugar and icing sugar were used in order to make it even healthier! The lemon syrup drizzled on top was a great touch. Bobo2009 posted this on the 17th of January, 2021.
    • It has been ten years since I received Nigella’s book, which she graciously autographed, and have been preparing this cake ever since. It is one of my favorite cakes, along with the Devil’s Food Cake, and I make it very often. I’ve experimented with different variants of both, but I keep returning to Nigella’s recipes. Thank you very much! On the 7th of January, 2021, gemmasp posted a message.

    Show more comments

    How to Make Authentic Italian Polenta Cakes

    Do you ever find yourself with leftover polenta while you’re cooking it? Think about making polenta cakes instead of reheating leftovers in the microwave. They’re a whole different, yet equally tasty, supper.

    What is Polenta?

    • Polenta is a mainstay in Italian cuisine, and it is quite flexible.
    • The fact that it can be eaten in so many different ways makes it impossible for me to keep track of them all.
    • However, I’m delighted and eager to try them all.
    • Particularly appealing is this particular kind of polenta!
    • You might wonder why.
    • Well, I was overjoyed when I received a recent email from Scott, the owner of Sausage Debachery – Artisanal Italian Food Products.

    Bringing unique, high-quality, imported Italian culinary products directly to the homes of its clients is something that this firm takes great pleasure in.A team of scavengers scours the whole Italian peninsula in search of the most exotic culinary products, from apple vinegar in the Dolomites to prickly pear jam in Sicily.They even have culinary tools (hello, gnocchi board!) available for purchase.In other words, they’re exactly what I’m looking for.When Scott was kind enough to send me some of his goods, I immediately tried the La Grande Ruota Fioretto per Polenta, which was delicious.

    • I could tell right away that I was going to enjoy this a lot.
    • It had the consistency, the fragrance, the color, and everything else that I was used to.
    • That being said, this stuff is very rich and creamy!
    • In addition, it’s produced in the Veneto area, which is quite close to where I spent many years living in Friuli, Italy.

    How Do You Cook Polenta Cakes?

    • Polenta is traditionally prepared in a paiolo, which is a large copper pot with a lid.
    • Unfortunately, I did not have one of my own, so I made do with a heavy-bottomed pot and, of course, a wooden spoon to stir the soup.
    • While cooking, this does need a certain amount of attention — *ehem* I mean love — which essentially translates to a lot of stirring.
    • This is how I get my exercise, so it’s not a big deal to me.
    • Furthermore, I am aware that the payoff at the end of all this stirring will be well worth the effort.
    • If you didn’t want to create polenta cakes, you could just stop here and eat the creamy deliciousness that was left over after cooking.

    While I adore creamy polenta, I really enjoy the diversity provided by pan frying the dish.On the exterior, it has a wonderful texture, but on the inside, it is still creamy and delectably tasty.Perfecto!

    How To Make a Circular, Perfect Polenta Cakes

    • I cut out the circles with a cookie cutter or a glass to get them to look flawless.
    • TIP: Before cutting the circles out of the glass, spray it with a little cooking spray to protect it.
    • The glass will just slip right off in this manner.
    • It’s free (I’m not going to charge you for it, haha).
    • Depending on your preference, you may make the circles smaller or larger.
    • Just keep in mind that the larger they are, the longer they will take to cook.

    My polenta cakes were served alongside my Pollo al Marsala (aka Chicken Marsala).It was the ideal complement to the rich, delicious sauce of the Pollo al Marsala that I had prepared.Overall, it resulted in a really satisfied meal.

    Instructions

    1. Bring a big heavy-bottomed sauce pan of water to a rolling boil in a stovetop. Season with a generous amount of salt.
    2. Using a wooden spoon, gradually incorporate the cornmeal until everything is well-combined.
    3. Reduce the heat to a low setting. Continue to heat until the mixture becomes thick. Stirring often. Cook for approximately 25 minutes before removing from heat and allowing to cool.
    4. Using a tiny quantity of cooking spray, coat the bottom of a casserole dish. Wrap the dish in plastic wrap and put it away
    5. Check the seasoning of the polenta. Season with salt to taste
    6. Pour the polenta into the dish that has been lined with plastic wrap. Spread down another sheet of plastic wrap on top of the polenta, smoothing it down precisely on top of it.
    7. Place the dish in the refrigerator to cool until it is firm to the touch. 2 hours until the end of the day
    8. When you are ready to begin making the polenta cakes, follow these instructions. Take the polenta out of the dish with your hands. Remove the plastic wrap and throw it away. Place the polenta on a chopping board and set aside.
    9. Make 6 polenta ″cakes″ by cutting circles out of polenta with a round cookie cutter or a round glass.
    10. Over medium heat, add approximately 1 tablespoon of extra virgin olive oil to a sauté pan
    11. after the oil is heated, gently insert the polenta circles into the pan. Cook until a golden crust has developed on both sides of the pan, flipping as little as possible throughout cooking.
    12. Towards the end of the cooking time, season with a pinch of pepper and a sprinkle of grated Parmigiano Reggiano. polenta cakes
    See also:  How To Make Choco Lava Cake?

    MORE RECIPES TO TRY

    • In case you liked our polenta cakes, you’ll appreciate these additional recipes as well: Classics such as Creamy Polenta with Mushroom Sauce, Saffron Risotto Cakes, Pan Fried Polenta Cakes, Garlic Shrimp Risotto, Coca-Cola Braised Short Ribs, and more can be found on the menu.

    When you duplicate one of our recipes, it makes our day. You should consider rating this recipe, taking a photo, and tagging me on Instagram with the hashtag #bellalimento if you make it. We’d be delighted to see them! In addition, make sure to follow bell’alimento on Pinterest, Twitter, and Facebook!

    What Is Polenta, Exactly?

    • It’s simple to please everyone with polenta, which can be used in both sweet and savory preparations.
    • We’ll go through what polenta is comprised of and how to prepare it in the sections below.
    • Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.
    • If you make a purchase after clicking on one of the links on this page, we may receive a commission.
    • If you didn’t grow up in a large Italian household with a lot of home chefs, you might be unfamiliar with polenta, a dish that is made from cornmeal.
    • It is true that you can find polenta on grocery store shelves and restaurant menus all throughout the United States, but what precisely is polenta?

    Polenta, a Northern Italian delicacy made from coarsely ground yellow maize, has long been favored for its ease of preparation and adaptability in a variety of dishes.Traditional polenta preparation involves only a few staple pantry ingredients: water or stock, butter (or margarine), salt (or pepper), and a little elbow grease.If you want to make the meal even more decadent, add a little parmesan cheese to the mix.The creamy complement to chicken, pig, or short-ribs offered in restaurants is commonly made of fried polenta and marinara sauce.It is also sometimes used in the form of croutons to top a Tuscan salad.

    • Contrary to its humble beginnings in the 16th century, polenta has earned a reputation as a difficult to prepare dish that is finicky, lumpy, and time-consuming to master.
    • If you have any unpleasant associations with polenta, we’re here to help you get rid of them.
    • This article explains exactly what polenta is composed of, how to prepare polenta, and provides some of our favorite polenta recipes for every meal (and dessert, of course).

    What Is Polenta Made Of?

    • Traditionally, polenta is produced from dried yellow maize kernels that have been stone crushed to a flaky texture.
    • Polenta is comparable to southern grits in terms of taste and preparation, but there is one significant distinction between the two dishes.
    • Flint corn kernels are used to make polenta, which is a hardy kind of maize that originated in Italy and is used to make polenta.
    • Flint corn contains less starch than dent corn, which is used to produce grits.
    • As a result, polenta is not as smooth and velvety as grits when compared to dent corn (but decadent nonetheless).
    • Some polenta recipes call for cornmeal rather than polenta, which is a kind of grain.

    While cornmeal can be used as a replacement, it is crushed more finely than the maize used to make traditional polenta, and as a result, it lacks the texture of traditional polenta.For the best results when purchasing polenta, seek for packets that are clearly labeled as ″polenta,″ such as Bob’s Red Mill polenta ($3; bobsredmill.com).In any case, if you can obtain heirloom polenta, make sure to stock up on it since it will have an incredible texture as well as a brilliant flavor.Instant, quick-cook, and tubed polenta are not recommended because, while they are convenient, they are typically tasteless and mushy.CONNECTED: How to Make Unbelievably Creamy and Delectable Grits

    How to Make Polenta

    • The process of making polenta is neither as time-consuming or as high-maintenance as you may assume.
    • While it does require constant stirring, the time it takes to cook allows you to simply prepare the remainder of your dinner during that time.
    • You may use a classic copper polenta pot (about $200; williams-sonoma.com) if you want to go the extra mile, but any 3 to 4-quart pot will suffice.
    • In a medium-sized sauce pan, bring 4 cups of water or chicken stock to a fast boil, then add the polenta and simmer for another 2 minutes.
    • Add 1 bay leaf or a couple sprigs of thyme to the liquid to infuse it with earthy overtones for an added dose of flavor.
    • Using an even stream of water, carefully whisk in 1 cup of polenta and 1 teaspoon kosher salt until the water is boiling again.

    Continue whisking for a further two minutes if necessary.Slowly cook, stirring regularly to prevent the polenta from adhering to the bottom and creating lumps, for around 40 minutes, until exceptionally smooth and creamy.After carefully removing the bay leaves or thyme sprigs, remove the pan from heat.4 tablespoons unsalted butter, 12 teaspoon kosher salt, and 12 teaspoon black pepper are whisked into the mixture.Feel can to add an additional 14 cup freshly grated parmesan to the dish for extra richness.

    Polenta Cake {With Orange Glaze} – WellPlated.com

    • The process of making polenta is neither as time-consuming or as high-maintenance as you would think.
    • While it does require constant stirring, the time it takes to cook allows you to simply prepare the remainder of your dinner during the cooking period.
    • You may use a classic copper polenta pot (about $200; williams-sonoma.com) if you want to go the extra mile, but any 3- to 4-quart pot will suffice.
    • In a medium-sized sauce pan, bring 4 cups of water or chicken stock to a fast boil, then add the polenta and simmer for another 3 minutes.
    • In order to infuse the liquid with earthy undertones, add 1 bay leaf or a few sprigs of thyme, if desired.
    • Using an even stream of water, carefully whisk in 1 cup of polenta and 1 teaspoon kosher salt until the water is boiling, then remove from the heat.

    for another two minutes, whisking constantly Reducing the heat to medium-low and cooking, turning periodically to avoid the polenta from adhering to the bottom of the pot and lumps from forming, until exceptionally smooth and creamy, approximately 40 minutes If you’ve added any herbs, carefully remove them and set them aside.12 teaspoon kosher salt and 12 teaspoon freshly ground black pepper are whisked together after 4 tablespoons unsalted butter is added.If you want to add even more richness, you may add 14 cup freshly grated parmesan.

    How to Make Polenta Cake

    • Keeping the cake moist without making it too heavy is the same technique I use for my best-selling Gluten-Free Carrot Cake: it’s all in how well you beat the eggs.
    • You will separate the egg whites and incorporate them into the polenta cake batter separately for the polenta cake.
    • It’s an extra step (which, between you and me, I normally avoid at all costs), but the elevator they give here is definitely worth it for the convenience they offer.
    • The citrus flavor of this cake balances off the cake’s wonderful, creamy texture.
    • It has a lively flavor due to the use of orange zest, orange juice, and orange liqueur.

    The Ingredients

    • Polenta.
    • Polenta is a ground maize product that, when cooked fresh, turns soft and creamy in texture.
    • Its origins may be traced back to Italy.
    • When baked into cakes and other baked products, it adds a layer of texture to the finished product (think of cornbread like this Mexican Cornbread).
    • The purpose of the polenta is not to make the cake gritty; rather, it is to provide a pleasing contrast to the silky almond flour.

    Using Cornmeal

    • Polenta is a type of cornmeal that is manufactured from a special species of Italian corn known as flint, and it is highly tasty.
    • If you want to make this dish as real as possible, you may use true Italian polenta (Bob’s Red Mill produces one, and it is accessible online).
    • In addition to polenta cake, regular ground yellow cornmeal or corn grits can be used to make polenta cake.
    • If your polenta cake has a gritty texture, it’s probable that you used a coarse grind of cornmeal in its preparation.
    • Finely milled cornmeal is my go-to ingredient for a silky texture.
    • Almond Flour is a type of flour made from almonds.

    This high-protein flour is made only of finely ground almonds, and as a result, it is naturally gluten-free and grain-free.It’s one of my favorite ingredients to use in baking since it gives foods a complete flavor, while also keeping them moist and rich.

    • Butter and Greek yogurt are two of the most delicious things you can eat. The tanginess of the Greek yogurt, combined with the eggs and butter, results in a cake that reminds me of lemon curd or orange curd, but in cake shape. The Greek yogurt, together with the eggs, offers a healthful touch. They make the cake moist and light, and they provide a delicate custard taste (which is quite delicious!). Orange. Making polenta cake with orange juice gives it a bright flavor that makes it a treat to eat throughout the year. This dish makes use of orange in three different ways: the zest, the juice, and the orange liqueur.

    TIP!

    Before creaming the sugar and butter together, rub the orange zest into the sugar with your fingertips to bring out even more of the citrus taste. Glaze. The last touch is a fast and simple orange glaze, which adds just the proper amount of sweetness to the cake while keeping it simple.

    The Directions

    1. Beat the egg whites.

    In a separate bowl, cream together the sugar, orange zest, and butter until light and fluffy. Then add in the rest of the wet ingredients and mix well.

    1. Blend in the almond flour and polenta. Fold in the egg whites.

    Scoop the batter onto a cake pan and smooth it up. Preheat the oven to 400°F and bake for approximately 40 minutes.

    1. Let cool, prepare the glaze, and spread over the top. ENJOY!

    Storage Tips

    • To keep in a safe place. Polenta cake can be kept in the refrigerator for up to 1 week
    • however, it is best served immediately.
    • To be of service. Leftovers can be eaten at room temperature, or for a refreshing twist, a slice can be eaten cold straight from the refrigerator.

    Storage Tips

    The fact that this cake is baked with almond flour means that it becomes moister as it stands. On Day 2, we were even more enthralled.

    Pair this with

    Frozen Desserts

    Oat Milk Ice Cream

    2 hrs 30 mins

    Recommended Tools to Make this Recipe

    • Pan for baking a cake. Lemon Press
    • nonstick 9-inch circular pan with a nonstick coating. Citrus Zester is a citrus fruit that is simple to squeeze and yields more juice than other citrus fruits. A long-lasting stainless steel microplane zester (which may also be used to grate cheese)

    The Best Hand Mixer

    A hand mixer that is extremely dependable and powerful at an affordable price. This KitchenAid mixer has 5 speed settings and is available in a range of bright colors to match your style!

    Did you make this recipe?

    • Please let me know what you think!
    • Please leave a review in the comments section below and let me know how you appreciated the dish.
    • My buddy Melissa’s birthday is coming up, so I made this polenta cake to celebrate (she has celiac so I needed a gluten free cake that both she and the other guests would adore).
    • Because she is such a kind, she gave me a slice of leftover cake, which I gently rejected because it was her birthday after all, and when you have to eat gluten free 100 percent of the time, sweets like this are really appreciated.
    • In the moment, I congratulated myself on being a decent, unselfish friend who has a strong sense of self control and restraint.
    • And what about an hour later?

    The thought of a piece of pizza had me hankering for one…But it’s only a tiny bit.Clearly, I require additional polenta cake.I suppose we all do that now that I think about it.Please make this polenta cake recipe as soon as possible.

    FOR THE CAKE:

    • 1 cup firmly packed almond flour or almond meal* (135 grams)
    • 1/3 cup finely ground polenta/cornmeal
    • 3 large eggs separated
    • 2/3 cup granulated sugar
    • 1 large orange zest + 1/4 cup juice
    • 1/2 cup unsalted butter softened to room temperature
    • 2/3 cup nonfat plain Greek yogurt
    • 2 tablespoons orange liqueur such as Grand Marnier or Cointreau
    • or additional orange juice
    • 1/2 teaspoon pure almond extract
    • 1/2 teaspoon kosher salt. 3 large eggs separated

    FOR THE GLAZE:

    • 2 tablespoons orange liqueur or extra orange juice
    • 1 tablespoon orange juice
    • 1 cup powdered sugar
    • Preheat the oven to 300 degrees Fahrenheit. Prepare a 9-inch round cake pan by liberally spraying it with nonstick spray and lining the bottom with parchment paper.
    • The egg whites should be beaten with an electric mixer in a medium-sized mixing basin until firm peaks are formed (do not over beat or the whites will separate). Remove from consideration.
    • Add the sugar to a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) and whisk to combine well. Zest the orange all the way to the top of the dish. Rub the sugar together with your fingertips until it smells sweet and feels gently wet to the touch. Leave aside the juice from the zested orange (you’ll need the juice for both the cake and the glaze)
    • juice the remaining oranges and set aside.
    • Toss the butter into the bowl with the sugar and mix well. Beat until the mixture is pale and fluffy in appearance (if you are using the same beaters you did for the egg whites, no need to wash them). This will take between one and two full minutes. Stopping to scrape the bottom of the bowl as needed
    • Add the egg yolks one at a time, beating well after each addition to ensure that each yolk is well absorbed before continuing.
    • 1/4 cup orange juice and 1/4 cup orange liqueur are added to the yogurt mixture. Stir until well combined. Mix until smooth, pausing to scrape down the sides of the basin as necessary. The combination will appear curdled at first glance, but it will be just fine.
    • Sprinkle the salt over the top, then sprinkle over the almond flour and cornmeal to coat the entire surface. Blend just until the dry ingredients are completely gone, using a low speed mixer.
    • A tiny amount of the egg whites should be added to the mixing bowl with the batter. Gently fold the ingredients together using a rubber spatula (this lightens the batter initially). Add the remaining egg whites and gently fold them in until they are well integrated. Immediately cease operations when there are no longer any white streaks.
    • Pour the batter into the cake pan in large dollops, using a large spoon to carefully scoop it in (try to keep the batter as light as possible). Use an offset spatula, or the back of a spoon, to carefully level the surface of the cake.
    • Bake the polenta cake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean and the sides of the cake have begun to peel away from the sides of the pan
    • cool completely before serving.
    • Place the cake on a cooling rack and allow it to cool for 5 minutes before cutting into it. Remove the cake from the pan by running a knife along the edge of it, then inverting it onto a serving platter. Allow for thorough cooling before glazing.
    • While the cake is cooling, prepare the glaze by whisking together the powdered sugar, orange liqueur, and orange juice in a medium-sized mixing bowl until smooth. The glaze should be thick, yet it should be easily spreadable. Increase the amount of powdered sugar or orange juice/liqueur as necessary to reach the desired consistency
    • Once the cake has been allowed to cool completely, spoon the glaze into the middle. Spread it evenly over the top of the cake with the back of a spoon or an offset spatula, if desired (leave the outsides bare). Enable for 5 to 10 minutes to allow the glaze to set before serving. Cut into slices and savor
    • *If you want the best results, I HIGHLY recommend weighing the almond flour in this recipe because the way you pack the cup may create a considerable fluctuation in the amount (even different brands of almond flour dispute on how much ″1 cup″ weighs.) An affordable kitchen scale, such as this one, is a fantastic and essential instrument that you will use far more frequently than you realize.
    • IN ORDER TO STORE.
    • The cake may be stored in the refrigerator for up to 1 week at a time. Due to the addition of almond flour, the cake becomes even more moist on day two
    • thus, we prefer it even more on day two.
    See also:  How Big Is A Full Sheet Cake Pan?

    1 of 12 people served Calories: 256 kilocalories 29 g of carbohydrates 5 g of protein 13 g of fat 6 g of saturated fat 1 gram of polyunsaturated fat 2 g of monounsaturated fatty acids 1 gram of trans fat Cholesterol: 62 milligrams Potassium: 43 milligrams 1 gram of fiber Sugar (23 g) Vitamin A (in IU): 308 1 milligram of vitamin C Calcium: 41 milligrams 1 milligram of iron

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    • 2 hours and 20 minutes Hello, my name is Erin Clarke, and I’m a brave cook who is committed to creating nutritious cuisine that is economical, simple to prepare, and, most importantly, delicious.
    • I’m the founder and recipe creator of wellplated.com, as well as the author of The Well Plated Cookbook.
    • I enjoy both sweets and vegetables, and I’m on a quest to save you time and dishes by combining the two.
    • WELCOME!
    • Find out more about Erin.

    Lemon Polenta Cake

    • It is possible that this content contains affiliate links.
    • Please take the time to read my disclosure policy.
    • Lemon Polenta Cake is a rustic Italian-style cake cooked with whole grain cornmeal and plenty of fresh lemon juice.
    • It is easy and straightforward.
    • This lemon polenta cake is a family favorite dessert that I have in my recipe collection.
    • It is a definite keeper.

    Simple to prepare, it bakes up into a rustic, Italian-inspired cake flavored with lemon zest and juice as it finishes baking.The cake has a soft texture and a delightful crunch from the coarse cornmeal (also known as polenta)!It’s just the kind of homey, straightforward, and uncomplicated cake that I enjoy.

    How to serve lemon polenta cake

    • If you’re looking for a simple tea cake or snack, this cake is perfect for you.
    • Cut it into pieces and eat it with your hands if you want to be fancy.
    • Alternatively, dust the top with powdered sugar and serve with large helpings of whichever seasonal fruit is at its tastiest at the time..
    • Consider serving lightly sweetened summer fruits such as strawberries and peaches, or prosecco-poached pears and roasted apples throughout the cooler months of the year.

    What is polenta cornmeal?

    • There is a significant difference in texture between baking with extremely fine cornmeal (cornflour) and baking with coarse cornmeal.
    • Cornmeal is pulverized from dried maize and is available in a variety of grind sizes ranging from fine to coarse.
    • Fine cornmeal is treated to eliminate the gritty texture, and in the process, the majority of the nutritional value is lost.
    • Using coarse cornmeal, which is milled from the full kernel and maintains the grain’s natural germ and bran, is one of my favorite baking techniques.
    • Because I appreciate this sort of coarse cornmeal so much, I use it to make rosemary and lemon polenta cookies, which are delicious.
    • This variety of cornmeal may be found in your local grocery shop or on the internet.

    I frequently get Bob’s Red Mill Polenta Corn Grits, and I occasionally splurge on Anson Mills’ special cornmeal and corn grits, which are both delicious.

    How to make lemon polenta cake:

    • Bring all of the ingredients, including the eggs, to room temperature.
    • Make a little coating of oil on your cake pan and parchment paper to make it easier to remove the cake from the pan.
    • In a medium-sized mixing bowl, whisk together the dry ingredients, which include the flour, coarse cornmeal, baking powder, and salt.
    • Using an electric mixer, whip together the eggs, egg whites, and sugar until light and fluffy, then fold in the dry ingredients and lemon zest.
    • Transfer to an 8-inch cake pan that has been lined and greased and bake for approximately 35 minutes at 350 degrees.
    • To acquire room temperature eggs in a hurry, crack the whole eggs and whites onto a small dish while you prepare your cake pan and the rest of the ingredients.
    • Alternatively, you may set the entire, uncracked eggs in a dish of extremely warm water for 15 minutes before cooking.
    • The texture and flavor of this cake, like many others, will really improve the next day after baking – although, to be honest, it seldom lasts that long in our house!
    • Keep the cake covered in plastic wrap at room temperature for a few days.

    Can you freeze polenta cake?

    Lemon polenta cake may be stored in the freezer: Allow it cool fully before wrapping in multiple layers of plastic wrap and freezing for up to 1 month. Defrost at room temperature for best results.

    Easy Lemon Polenta Cake

    • Simple and rustic Italian-style Lemon Polenta Cake will become a staple in your recipe collection with this recipe! It has a nice crunch from the cornmeal and is bursting with fresh lemon flavor. Preparation time: 10 minutes Preparation time: 40 minutes Time allotted: 50 minutes Desserts for the Main Course Baking is a type of cuisine. Servings a total of 8 servings 1 cup (165 g) polenta, or stone-ground cornmeal
    • 3/4 cup (100 g) all-purpose flour
    • 1 cup (165 g) water
    • 1 cup (165 g) polenta, or stone-ground cornmeal
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 2 large eggs
    • 2 (60 mL) egg whites (1/4 cup)
    • 1 cup (220 g) sugar
    • 1/4 cup (60 mL) olive oil or neutral oil such as canola or avocado
    • 2 tablespoons (30 g) unsalted butter, softened
    • 1/2 cup (125 mL) whole milk plain yogurt or sour cream
    • 2 tablespoons grated fresh lemon zest
    • 2 tablespoons fresh lemon juice
    • Powdered
    • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position an oven rack in the center of the oven
    • Prepare an 8-inch cake pan by lining the bottom with parchment paper that is large enough to fit (see video tutorial above) and gently brushing the bottom and edges of the pan with oil or cooking spray
    • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt
    • set aside.
    • In a heavy-duty stand mixer fitted with a paddle attachment, beat the eggs, egg whites, and sugar on medium-high speed for 4-5 minutes, or until light and creamy. Mix in the oil, butter, yogurt, lemon zest, and juice on a moderate speed until well combined.
    • Stir in the dry ingredients until they are barely combined. Pour the mixture into the pan and bake for 35 to 40 minutes, or until the top feels firm (but not hard) and a toothpick inserted in the middle of the cake comes out clean, depending on the size of the pan. Allow it cool for 10 minutes in the pan before inverting onto a cooling rack to cool completely — run a dull knife over the edge of the pan to release
    • Sprinkle powdered sugar on top of the cake before serving
    • Serve the cake simple or with fresh fruit that has been mildly sweetened.
    • The cake stores nicely at room temperature for many days
    • when I feel like splurging, I occasionally use an Italian lemon olive oil, which is very delicious.

    A serving contains: 1g | 291kcal | 39g carbohydrate | 4g protein | 14g fat | 5g saturated fat | 56mg cholesterol, 266mg sodium, 67mg potassium, 1g fiber, 26g sugar, 246IU vitamin A, 4mg vitamin C, 70mg calcium, 1mg iron

    Hey, I’m Karen

    Creator of Familystyle Food

    In my professional culinary career, I’ve focused on making cooking fun and possible for everyone, by providing easy-to-follow tested recipes and amazingly delicious cuisine! You may find out more about me here.

    Orange & polenta cake

    Orange, almond, vanilla & cardamom Orange, almond, vanilla & cardamom Serves 10 DifficultySuper easy
    Nutrition per serving
    • 470 calories (24 percent)
    • 29.5 grams of fat (42%)
    • 11.3 grams of saturated fat (57%)
    • 36.5 grams of sugar (41%)
    • 0.2 grams of salt (3%)
    • 8.6 grams of protein (17 percent)
    • 45.1 grams of carbohydrates (17 percent)
    • 1.9 grams of fiber (-)
    Of an adult’s reference intake

    Ingredients

    • A total of 200 g unsalted butter (at room temperature), plus more butter for frying
    • 3 large free-range eggs 1 teaspoon vanilla essence 200g ground almonds 100g coarse polenta 2 oranges 1 teaspoon orange blossom water 1 teaspoon gluten-free baking powder SYRUP
    • 5 cardamom pods 125g golden caster sugar 250ml orange juice (from 3 to 4 oranges) 30ml orange blossom water 125g demerara sugar 125g golden caster sugar

    Recipe From

    Jamie Magazine

    By Jamie Oliver

    Method

    1. Preheat the oven to 160 degrees Celsius/320 degrees Fahrenheit/gas 212. Using greaseproof paper, line the bottom and sides of a 20cm springform tin then grease the paper again.
    2. In a large mixing basin, cream together the butter and sugar until light and creamy — don’t worry if the mixture seems gritty at this point
    3. the sugar will dissolve when the cake is baked. In a separate bowl, whisk together the eggs one at a time, then add in the vanilla extract.
    4. The ground almonds, polenta, orange zest and orange blossom water should be combined in a separate bowl before being stirred into the cake batter.
    5. In a baking pan, pour in the batter and bake for 40 to 50 minutes, or until the surface is light brown and the cake is beginning to pull away from the edges of the tin
    6. Then, carefully flip the cake out onto a serving platter after removing it from the oven and cooling for 10 minutes. This cake will be quite delicate, so proceed with caution when you take it from the oven.
    7. To prepare the syrup, first crush the cardamom pods, and then combine all of the ingredients in a saucepan over medium heat until smooth. Allow to simmer for around 10 minutes, or until the liquid has decreased and thickened somewhat. Remove from heat and set aside to cool.
    8. Prick the cake all over with a skewer, then liberally brush the cake with the syrup to finish. Served with a dollop of crème fraîche or yoghurt and an additional drizzle of syrup, this dessert is delectable.

    Sinaasappelcake met polenta en amandelmeel

    • Cake made with polenta and amandelmeel, inspired by Sinaasappelcake.
    • I made this sinaasappelcake with polenta and amandelmeel as a dessert for the first time over the holiday season.
    • I didn’t include any flowers in the dish, which resulted in a delightfully breathable dessert.
    • The polenta provides a sturdy foundation for the dish.
    • This cake was a huge success, and I’d like to share the recipe with you.
    • The good news is that you can make this cake even better if you start early in the morning.

    There isn’t even a hint of tension!

    Recept sinaasappelcake met polenta en amandelmeel

    • For eight people, the preparation time is twenty minutes. – cooking time: 25 to 30 minutes Cinnamon-flavored polenta cake with toasted almonds and apricots Approximately 25 minutes of waiting time 175 gram roomboter
    • 100 gram suiker
    • 3 eieren
    • 1 theelepel bakpoeder (5 gram)
    • 2 (liefst biologisch ivm schil) sinaasappelen
    • Snufje zeezout
    • To make the topping, combine 100 grams of suiker with 100 milliliters of sap from the previously mentioned sinaasappels.
    1. Preheat the oven to 160 degrees Fahrenheit.
    2. To make the candied almonds, grind them finely in the kitchen machine or use candied almond meal.
    3. Bring the amandelas to life
    4. Combine the 125gram suiker and the boter in a mixing bowl and stir vigorously to combine.
    5. Toss the eiders into the ring for a toss. Keep an eye on this until it is completely opgenomen, and then proceed to the next step.
    6. Rasp the sinaasappels, half them, and then pers the sinaasappel

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