Clementine Polenta Skillet Cake Recipes

CLEMENTINE POLENTA SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Grease a 9-inch ovenproof skillet (or 9-inch round cake pan) generously with the butter, being especially generous when buttering the bottom.
• Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the clementine slices on top, packing them in tightly, to completely cover the bottom. Set aside.
• For the cake: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing well to combine after each addition. Add the vanilla extract and mix to combine.
• Add the flour, polenta, baking powder, ginger and salt and mix to combine. With the mixer running on low speed, pour the buttermilk in a slow, steady stream. Mix well to combine and scrape the bowl well.
• Pour the batter over the prepared clementine slices and gently spread into an even layer.
• Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes in the pan then invert onto a wire rack and let cool completely.

CLEMENTINE CAKE

Steps:

• Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
• Preheat the oven to 375 degrees F.
• Butter and line an 8-inch springform pan with parchment paper.
• Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
• Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
• I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CRANBERRY & CLEMENTINE POLENTA CAKE WITH ZESTY CINNAMON CREAM

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter the base and side of a 23cm round cake tin, and line with baking parchment.
• Beat the butter and sugar with an electric whisk until pale and fluffy, about 5 mins. Add the eggs, one at a time, with a spoonful of the flour between each addition. Mix well. Fold in the remaining flour, the polenta and clementine zest, then gently fold in the cranberries (defrosted berries can stain the batter red if folded too much, so do this carefully). Spoon into the tin and smooth the top using the back of a spoon. Bake for 1 hr-1 hr 15 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely.
• To make the cream, whisk all the ingredients together to soft peaks in a large bowl using an electric whisk. Chill until ready to serve. Serve the cake with the cream on the side. The cake will keep for up to three days in an airtight container.

CLEMENTINE SPRINKLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Oil the bottom and sides of two 8-inch cake pans.
• Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
• In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
• Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
• Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.