Monday, 19 November 2012

Clementine and Cardamom Polenta Cake

Syrupy and orangey.

I really love the texture of a cake when it's loaded with delicious polenta - because it's quite crumbly it takes a good lashing of syrup well, but it's also pretty dense so is quite satisfying and substantial. Also, because it's getting close to Christmas, the shops around here are loaded with clementines for next to nothing! So I bought a lot...too many to eat. So I thought, hmmm...they can become a cake! So they did. I've always loved orange flavours mixed with cardamom, so that's what's happened here. Very easy to make and it lasts ages in an air tight tin.


200g butter, room temp
230g sugar
10g vanilla sugar
3 eggs
150g polenta
190g plain flour
2 tsp baking powder
3 heaped tblsp low fat yogurt
zest and juice of 5 clementines (do not juice until needed)
7 cardamom pods, seeds smashed - pods discarded

extra 100g sugar

-preheat the oven to gas mark 3 and grease and line a 20cm loose bottomed tin with baking paper and set aside.
-cream the butter and the sugars together until light and fluffy and add the cardamom
-add the eggs one at a time, mixing between each addition so they are nearly totally combined. Add the flour, polenta and baking powder
-add the yogurt and zest. Cut 3 of the 5 fruits in half and squeeze the juice in to the batter. Mix well
-Spoon the mixture in to the tin and level. Bake on the middle shelf for 35-40 minutes. It may need longer - test with a skewer or a knife and when it comes out batter free, your cake is done! Leave to cool in the tin for 10 minutes then turn out on to a wire rack.
-make the syrup: Juice the remaining clementines in to a small pan and tip in around 100g of sugar. Simmer until dissolved then boil until it thickens. Pour some of this onto a serving plate, place the cake on top and then spoon the remaining syrup over the cake. 
-Serve with ice cream, yogurt or on its own.

not the best picture, but the pomegranate was delicious on top!

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