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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe comes from a famous vegetarian restaurant in Bath, England that I visited and had this for my dessert. Great with a scoop of good vanilla ice-cream. Yum. Ingredients:
375 g butter |
375 g caster sugar |
9 eggs (beaten well) |
375 g polenta (fine) |
750 g ground almonds |
3 teaspoons vanilla extract |
4 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 teaspoon bicarbonate of soda |
3 oranges, juice and zest of |
50 ml water |
2 oranges, juice and zest of |
250 icing sugar |
4 tablespoons orange flower water |
3 oranges (sliced) |
375 g brown sugar |
2 tablespoons golden syrup |
2 tablespoons water |
100 g butter |
Directions:
1. Cream butter and sugar very well till light in colour, add beaten eggs gradually, if it starts to curdle add 1 tablespoon of ground almonds.
2. Add ground almonds, polenta, salt. juice & zest of oranges & vanilla extract, mix well.
3. Then add bicarbonate of soda, mix in quickly, put into 7 and 9 tins.
4. 7 round cook for about 35 minutes.
5. 9 round cook for about 45 minutes.
6. Or bake in a 13 round (not sure how long check after 1 hour).
7. Make syrup by placing all ingredients into a saucepan and simmer for about 10 minutes.
8. Cool cakes slightly before adding syrup, pierce holes into cake with a skewer and then pour over syrup.
9. Make oranges in caramel.
10. Peel and slice the oranges, remove any pips.
11. Place all the rest of the ingredients in a saucepan and simmer for 10 minutes. At the end add the juice and zest of one orange and 2 tablespoons of orange flower water. Add the orange slices to the syrup whilst still warm. Leave to cool.
12. Serve with a slice of cake.
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