So many ways of making a citrus cake! Because the citrus flavour is deliciously predominant in a recipe it is used in, it is interesting how you can play around the textures by using different ingredients. I’ve already told you how much I love nuts and oranges together. This time I’ve added in some polenta for a nice bite in the cake. The texture is quite similar to coconut cake and you get a nuttiness without using too much almond meal. Nut meals are expensive so this is a cost effective option.
Blood Oranges just taste sensational with mascarpone cheese so I decided to top the cake with whipped Mascarpone which is pretty easy to make. A drizzle of blood orange syrup bursting with tangy-sweet flavour takes the cake to a new level. And finally, fresh blood oranges gives the cake a pop of colour.
Can you believe it, it’s just 4 months until Christmas? The reality is hitting hard now that my work has gone up by 3 folds. I’m working on Holiday recipes for my clients and it feels festive already!
Stay tuned, I’ll be posting the Baked Ricotta Cake this Saturday. I know many of you are waiting but this one just had to go first as the Blood Orange season will end soon. See you soon!
Blood Orange Polenta Cake
Makes a 7 inch round cake
180 g unsalted butter, room temperature
1 cup castor sugar
2 tbsp finely zested blood oranges
1 tsp vanilla extract
3 eggs
1 cup polenta
1 cup self raising flour
100 g almond meal
3/4 cup blood orange juice
Mascarpone Frosting
110 g mascarpone cheese
1/2 cup whipping cream
2 tbsp icing sugar
1/2 tsp vanilla essence
Blood Orange Syrup
1 cup fresh blood orange juice
3/4 cup castor sugar
Preheat oven to 170 degrees C. Grease the base and sides of a 7 inch round pan and line the base with baking paper.
Beat the butter, sugar, orange zest and vanilla extract together until smooth and creamy. Add eggs one at a time, beating well after each addition.
Place polenta, flour and almond meal in a bowl. Add the polenta mixture to the butter mixture alternating with the blood orange juice.
Pour into the prepared pan. Smooth the top with the back of a spoon. Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Remove from oven, Set aside for 1o minutes. Turn out onto a wire rack to cool completely. Once cooled, spread mascarpone frosting, drizzle with orange syrup and top with sliced blood oranges and fresh mint.
To make the Mascarpone frosting : Beat mascarpone cheese,whipping cream, icing sugar and vanilla together in a bowl until smooth and fluffy. Refrigerate until needed.
To make the Blood Orange Syrup : Place the orange juice and sugar in a small saucepan and bring to a boil over low heat. Simmer for 5-7 minutes until the syrup thickens. Please note that the syrup will thicken further upon cooling.
Anita Rivera says
Oh Sonali dear, ORANGE cake is one of my favorites that I’ve started a poem (that I desperately need to finish) about the subject!!!!!!
Like always, your photos taste heavenly! Anita
Evelyne CulturEatz says
Just gorgeous cake and love citrus notes. And so fun to use polenta, does it have a semonila oriental texture to it?
Linda says
Hi sonali for the Marscapone Frosting hoe much whipping cream do I use?
Sugar et al says
Hi Linda, it’s 1/2 cup whipping cream. I noticed I had missed the ‘cup’ in the recipe and updated it. Thanks for bringing it to my notice.
ratna says
This is so gorgeous Sonali. I hear ya when you say the nut meals are costly. Thanks for sharing this lonely recipe.
Sydney says
Can you make this cake strictly with the polenta and self rising flour? It looks amazing but we have a nut allergy in the family.