Glazed Clementine Polenta Cake Recipes

CLEMENTINE CAKE

Steps:

• Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
• Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
• In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
• Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

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.

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.

ORANGE POLENTA CAKE

Steps:

• In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
• Add eggs and egg whites, one at a time, continue beating between additions.
• Blend in yoghurt, polenta, coconut, orange rind and orange juice.
• Beat well for further 2 minutes.
• Pour into greased ring pan.
• Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.

GLAZED CLEMENTINE POLENTA CAKE

Steps:

• Grease with butter and lightly flour a 22cm round cake tin.
• Preheat oven to 165°C
• With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
• On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
• Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
• Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
• Remove from oven and cool for 15 minutes before unmoulding.
• Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.

NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE

Steps:

• Preheat oven to to 350 degrees farenheit. line the base of a 1x23 cm springform round cake pan with parchment paper. butter the sides of the tin.
• Beat butter and sugar until pale and whipped.
• Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
• Then beat in the lemon zest, scrape the cake mix into the tin
• Bake about 40 mins, or until cake tester comes out clean.
• Make the syrup by boiling together lemon juice and sugar in a medium saucepan. once the icing sugar is dissolved in the pan you are done.
• Prick the top of the cake all over with the cake tester and pour the warm syrup over the cake and leave to cool before taking the cake out of the pan.