Upside down orange polenta cake
Preparation : 20 min
Cooking : 50 min
Total time : 1 h 10 Rest : 0 min
8 people
4 oranges
150 g of caster sugar
150 ml of water
180 g of unsalted butter
180 g of light brown sugar
3 eggs
200 g of ground almonds
200 g of polenta
1 tsp of baking powder
1 zest of orange
0.5 tsp of cardamom
30 ml of whole milk
1 tbsp of melted orange marmelade
80 ml of orange juice
Associated products
RECIPE STEPS
1
Preheat the oven to 160 °C.
2
Slice the orange into 4mm slices.
- 4 oranges
3
Put the caster sugar and water into a pan and cook until all the sugar is dissolved.
- 150 g of caster sugar
- 150 ml of water
4
Put the orange slices into the syrup and simmer for around 5 minutes. Take them out and allow to cool.
5
For the cake batter, add the butter and sugar to the metal bowl and run the program.
- 180 g of unsalted butter
- 180 g of light brown sugar
Pastry/Cake
01:30 / 12 /
6
Now add the rest of the ingredients and run the program again.
- 3 eggs
- 200 g of ground almonds
- 200 g of polenta
- 1 tsp of baking powder
- 1 zest of orange
- 0.5 tsp of cardamom
- 30 ml of whole milk
Pastry/Cake
01:30 / 12 /
7
Butter a 23cm cake tin. Place the oranges all around the bottom and sides of the cake tin.
8
Put the cake batter into the tin and bake for 45-50 minutes.
9
Whilst hot, tip the cake over onto a serving platter.
10
Using the syrup from earlier, add the juice of the oranges and the marmalade.
- 1 tbsp of melted orange marmelade
- 80 ml of orange juice
11
Using a pastry brush, brush the top of the cake with the orange syrup.
Serve with crème fresh.
© Magimix
