Orange Polenta Cake-Italy #119

Orange Polenta Cake- Italy #119

This cake has a crumbly texture from the ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes.  The topping sliced oranges embedded in rich caramel glistens from a last minute application from orange marmalade.

Caramel Orange Layer:

• 1/2 c. superfine granulated sugar
• 2 T. water
• 2 t. unsalted butter, cut into bits
• 2 navel oranges
• Cake:
• 1-3/4 sticks unsalted butter, softened
• 1 c. superfine granulated sugar
• 3 large eggs
• 2 tsp. orange-flower water
• 1/2 c. all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 c. ground almonds
• 2/3 c. quick cooking polenta
• Glaze:
• 1/4 c. orange marmalade
• 1 T. water

1. Orange Caramel Layer: Preheat oven to 350 F with rack in middle of oven. Lightly butter a 9 inch round cake pan, then line bottom with a round of parchment paper, and side with a strip of parchment.
2. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel color is evenly dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting pan to coat evenly.
3. Grate zest from oranges and reserve for cake. Cut remaining peels, including white pith, from both oranges with a paring knife. Cut oranges crossword into 1/4 inch thick slices. Remove any seeds and arrange slices in one layer over caramel.
4. Cake: Beat butter with sugar using an electric mixer until just combined.
5. Add eggs one at a time, beating well after each addition.
6. Mix in orange flower water and reserve zest. 
7. Whisk together flour, baking powder, and salt.
8. With mixer at low speed, mix almonds, polenta and flour mixture in the egg mixture until just combined.
9. Spread batter evenly over oranges.  Bake until the wooden toothpick inserted into center comes out clean, about 1 to 1 -1/4 hours.
10. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment. 
11. Glaze Cake: Heat marmalade with water in a small sauce pan until melted. Strain through sieve to a small bowl. Brush top of cake with glaze. 
12. Serve warm or at room temperature.

Results: The most difficult part of this cake was making the caramel layer. You have to be so careful not to get it up the side of the saucepan, more importantly, not to burn it. I found the cake was a bit bitter, others thought it was just right. Go figure.
Bottom Line: Next

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