Polenta Cake With Orange Syrup

Today we made Polenta Cake With Orange Syrup!

This recipe is from “Food and Home Entertaining,” July 2005.

8oz plus 1 scant T butter, 3 large eggs, 1 1/4C caster sugar, 1/2C plus scant T self-rising flour, 1/2C plus scant T cake flour, generous 3/4C fine yellow cornmeal, 1/2C ground almonds, 1/3C sour cream, zest of 1 lemon, grated, zest of 1 orange, grated, 4T freshly squeezed lemon juice

Syrup: 2 whole oranges with skin, thinly sliced, 3/4C plus 2T caster sugar, 1 1/5C water

Grease and line an 8″ round cake pan. Preheat oven to 350F.

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Cream butter and caster sugar together until pale.

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Mix in eggs one at a time. In separate bowl, sift flours together. Stir into egg mixture until combined.

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Stir in cornmeal, ground almonds (sliced almonds may be ground manually with a cleaver), sour cream, zests and lemon juice.

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Pour into prepared pan. Bake for 75 minutes or until lightly browned. Cover with foil during last 15 minutes if medium brown after 60 minutes. When done, let stand 15 minutes, then turn out onto plate. Cool an 15 additional minutes. To make syrup: Bring combined orange slices, caster sugar and water to boil.

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Reduce heat and simmer until mixture is thick and syrupy, about 15 minutes. Remove from heat. Use a wooden skewer or piece of dry spaghetti to make holes in the top of the cake.

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Pour syrup over cake.

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