Marmalade polenta cake

Marmalade polenta cake

By
From
The Natural Cook
Serves
8-10
Photographer
Laura Edwards

This will give you a real sweet fix. I love the grainy texture of a polenta cake, which is made all the more delicious with the sticky marmalade.

Ingredients

Quantity Ingredient
250g Marmalade of sweet oranges
200g unsalted butter, at room temperature, plus more for the tin
1 large orange
200g ground almonds
150g fine polenta
1/2 teaspoon baking powder
3 eggs, lightly beaten
250g rapadura sugar
or 250g raw cane sugar

Method

  1. Preheat the oven to 170°C. Butter a 22–25 cm round cake tin, then sprinkle in half the sugar. Finely grate the zest from the orange, then carefully pare off and discard the white pith. Cut the orange horizontally into 1 cm-thick slices. Layer the slices of orange over the layer of sugar in the prepared tin.
  2. Beat the butter with 100 g of the marmalade, the other half of the sugar, the ground almonds, polenta, baking powder, orange zest and eggs, then pour the batter into the tin.
  3. Bake in the oven for 40–50 minutes, until it doesn’t wobble when you shake it. Remove from the oven and turn out while still warm, so the oranges are on top, carefully prising off any orange slices that have stuck to the tin and arranging them back on top of the cake. Gently heat the remaining 150 g marmalade in a small saucepan. When melted, spread it over the orange slices. Eat warm or cold.

Storage

  • The cake will keep well for three to five days in an airtight container.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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