I made blood orange cello this weekend, and didn’t want to waste all the blood oranges I had – so after John and I ate as many as we could, I decided I’d make a cake. The texture is heavenly!
The only special tool you will need is a food grade kitchen scale.
Blood Orange Polenta & Almond Cake – 10 servings
18 tablespoons unsalted butter, softened
14 ounces super fine sugar
Zest and juice of 2 lemons
9 ounces almond meal/flour
6 ounces fine polenta
1/2 cup Greek yogurt
1 cup all-purpose flour
Blood orange topping
1 cup super fine sugar
1/2 cup blood orange juice
3 blood oranges, peeled, thinly sliced, seeds discarded
Preheat the oven to 350 degrees F. Prepare a 10-inch springform cake pan, with parchment paper.
For the blood orange topping, stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves. Butter the prepare springform. Arrange the orange slices, slighty overlapping so their are few gaps. Pour 1/2 of the syrup over the slices and set aside.
In the bowl of an electric mixer, fitted with a paddle, beat butter, sugar and zest until pale. Combine hazelnut meal and polenta in a bowl, add half to the butter mixture and mix on low speed to combine. Add eggs one at a time, mixing to combine and scraping down sides of bowl between each addition. Add remaining almond meal mixture, juices, yogurt and flour, and stir gently to combine. Carefully spoon mixture into cake tin over oranges and syrup and spread gently to cover evenly, smooth top, then bake until golden and a skewer inserted withdraws clean, about 1 hour; cover with foil if cake colors too quickly. Set aside to cool for about 10 minutes.
Prepare a wire rack over a cake stand with a lip. Turn cake out carefully onto the wire rack, top with remaining syrup. The syrup that flows over, will absorbed by the bottom of the cake.
The cake will keep in an airtight container for up to 3 days.