Читать книгу Entertaining at Home - Rachel Allen - Страница 45
ОглавлениеPolenta, orange and almond cake
This flourless cake is made with a mixture of ground almonds and polenta, which gives a texture that is dense yet soft. The hot syrup poured over at the end makes it incredibly moist.
SERVES 6–8 VEGETARIAN
375g (13oz) butter, softened, plus extra for greasing
200g (7oz) medium or coarse polenta, plus 1 tbsp extra for dusting
375g (13oz) caster sugar
5 eggs
Finely grated zest of 2 oranges
Juice of 1 orange
300g (11oz) ground almonds
1 tsp baking powder
4 tbsp chopped pistachio nuts, to serve
For the syrup
Juice and finely grated zest of 1 orange
50g (2oz) caster sugar
23cm (9in) diameter spring-form/loose-bottomed tin with 5cm (2in) sides
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the cake tin, place a disc of greaseproof paper in the bottom and dust the tin with 1 tablespoon of polenta.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then add the orange zest and juice. Fold in the remaining ingredients and spoon the mixture into the prepared tin. Place in the oven and cook for 80–90 minutes or until a skewer inserted into the centre of the cake comes out clean.
3 Remove the cake from the oven and allow it to cool in the tin for about 20 minutes before transferring to a serving plate. Using a skewer, make about eight holes, each around 2.5cm (1in) deep, across the surface of the cake.
4 To make the syrup, mix together the orange zest and juice with the caster sugar in a small saucepan. Bring to the boil and keep boiling for 2 minutes, then remove from the heat and immediately drizzle all over the polenta cake. Serve warm or at room temperature with a scattering of pistachio nuts and a dollop of crème fraîche.
RACHEL’S TIP
Depending on the oven, I sometimes quickly open it to place a piece of foil on top of the cake after 45 minutes, to prevent it from getting too brown.
