Boiled Bitter Orange & Polenta Cake

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For those who don’t like their cakes too sweet, but still love them full of flavour, then this one is definitely for you!  As it contains corn meal/polenta instead of flour, it’s also gluten free (ensure you use gluten free baking powder in this instance).  I glazed mine with an orange and Amaretto syrup.

This is an incredibly easy cake to make and can be prepared quickly and easily using a food processor.  I have a Kenwood MultiPro Sense food processor which also has a weighing scale built in, so this really is an easy, one bowl wonder of a cake to make!

Bitter Orange & Polenta Cake


Ingredients:
2 large oranges
250g demerara sugar
200g ground almonds
100g fine ground corn meal / dried polenta
6 large eggs
2tsp baking powder (see note above re: gluten free)
2tsp ground ginger
1tsp ground cinnamon

Orange & Amaretto Syrup:
75g caster sugar
60ml water
1 large orange, juice and zest
30ml Amaretto


Method:

  1. Wash any wax coating off the oranges.
  2. Place the oranges into a large saucepan and cover with cold water.
  3. Bring to the boil, cover and reduce to a simmer.
  4. Simmer for 1 hour until the oranges have softened.
  5. Remove the oranges from the water and set aside to cool.
  6. Preheat the oven to 170°C.
  7. Grease and line a 23cm/9″ springform cake tin.
  8. Cut the oranges into ¼ and remove the pips.

Bitter Orange & Polenta Cake

  1. Place the oranges (skin, pith and pulp) into a food processor with the sugar and blitz into a smooth paste.

Bitter Orange & Polenta Cake

  1. Add the almonds, corn meal/polenta, eggs, baking powder, ginger and cinnamon.

Bitter Orange & Polenta Cake

  1. Blitz together until combined.
  2. Pour the cake batter into your prepared tin.

Bitter Orange & Polenta Cake

  1. Bake for 60 minutes, until cooked in the centre.

Bitter Orange & Polenta Cake

  1. Cool the cake in the tin.
  2. Remove the cake from the tin when cold and place it on to a plate.
  3. For the glaze, add the sugar and water into a saucepan and heat gently, bringing it to the boil without stirring until the sugar has dissolved and the syrup has turned a golden brown.
  4. Add the orange juice, orange zest and amaretto and stir to fully combine.
  5. Bring back to the boil and boil gently until the syrup has reduced and become thickened.
  6. Poke small holes in the top of the cake to allow the syrup to soak through.
  7. Pour the syrup over the cake evenly and gently, allowing it to soak in.
  8. Serve the cake warm or cold with some clotted cream, ice cream, or cream.

Bitter Orange & Polenta Cake

For my cornmeal, I used Gaya Foods Authentic Brazilian corn meal which I bought in my local Tesco

Bitter Orange & Polenta Cake

This recipe was neither sponsored, or endorsed by Kenwood, Gaya Foods or by Tesco.

Typically Tropical Bundt© Cake

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When you’ve been sent some bottles of refreshing Grace Foods Aloe Drink to try and you want explore what you can do with it, apart from enjoy drinking it, then what else can you do, except make a deliciously moist and tasty cake?

Grace Foods Aloe Refresh Aloe Vera Drink

Well, this is exactly what happened recently and exactly what I did. So, read on, get your apron on, your ingredients out and enjoy some time in the kitchen before tucking into a slice (or two) of this deliciously moist cake.

Typically Tropical Bundt© Cake

Cake:

Glaze:

Icing:

Typically Tropical Bundt© Cake

  1. Heat the oven to 160ºC (140º Fan).
  2. Butter and flour a 6 cup Bundt© tin.  I used the Nordicware Anniversary tin that you can find on Amazon.
  3. In a stand mixer, or using an electric whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
  4. Beat in the eggs, one at a time, until fully combined.
  5. Add the vanilla extract, coconut milk, rapeseed oil and 120ml of the mango purée and beat thoroughly for 4-5 minutes on a medium speed until it has increased in volume and is creamy.
  6. In a separate bowl, sieve together the flour, salt, bi-carbonate of soda and baking powder.
  7. Mix half of the flour into the wet mixture until just combined.
  8. Add the remaining 60ml of the mango purée and fold together.
  9. Fold in the final half of the flour gently.
  10. Pour the mixture into your Bundt© tin and smooth the surface level.
  11. Bake for 65-70 minutes until the cake has just started to shrink from the edges of the tin and a skewer comes out clean when inserted into the thickest part of the cake.
  12. Allow to cook in the tin for 5 minutes, whilst you make the glaze.

Typically Tropical Bundt© Cake

  1. In a small saucepan, heat the caster sugar and Aloe Vera Drink until boiling, then reduce the heat to a rolling boil and the syrup has reduced by half.
  2. Using your skewer, make a series of small holes in the flat surface of the cake and slowly spoon half of the glaze over the cake, allowing it to soak in fully.
  3. Invert the tin onto a wire cooking rack and prick the top with your skewer all over then, gently and slowly spoon the other half of your glaze over the top of the cake, again allowing it to soak in fully.

Typically Tropical Bundt© Cake

  1. Leave the cake to cool completely.
  2. Mix together the Aloe Vera Drink and mango purée, then sieve the the icing sugar into it, mixing thoroughly until you get a thickish icing.
  3. Gently pour the icing over the top of the cake, allowing it to drizzle down the outside edge and into the centre hollow.

Typically Tropical Bundt© Cake

You can find mango purée and coconut milk in the international food aisle of your local supermarket.  I tend to use my Kenwood Major Titanium stand mixer to make cakes in if it involves beating the mixture for several minutes as it leaves me to get on with setting up the next stage of my preparation.  If it’s something that only needs a very quick mix, then I use my Kenwood K-Mix hand mixer instead.

Grace Foods sent me some bottles of their Aloe Refresh Aloe Vera Drinks to sample.  I was under no obligation to develop any recipes or provide a review of their products in return for these drinks. 

Speculaas Spiced Sweet Potato and Carrot Cake

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Carrot cake is always a huge favourite in my household and, after being send a sample of vandotsch Speculaas Spice Mix to try, I thought I’d treat my husband today and make him his favourite cake but with this added flavour twist.

For those that don’t know what speculaas spice is; it’s a blend of cinnamon, cloves, ginger and other spices originally from Dutch bakers that are traditionally used to flavour biscuits. Based on his Dutch grandmothers’ sweet tasting spice mix the founder of The Speculaas Spice Company has now developed his own unique blend in a powdered form which you can add to a variety of ingredients and drinks, which you can buy from their website.

I baked my cake in a Nordicware rose shaped bundt tin today.

For my speculaas spiced sweet potato and carrot cake, you’ll need:

200ml Farringtons cold pressed rapeseed oil

250g Soft brown sugar

3 Eggs, separated

100g Sweet potato, grated

50g Carrot, grated

10ml Lime juice

250g Self raising flour

2.5ml Bi-carbonate of soda

5ml Baking powder

10ml Vandotsch speculaas spice mix

For the frosting:

175g Mascarpone cheese

150g Philadelphia cheese

100g Icing sugar

10ml Vandotsch speculaas spice mix.

2 crushed biscuits, crushed, to decorate

 

1. Heat your oven to 180℃/160℃ fan.

2. Grease the inside of you bundt tin (I use my Homemade Cake Release recipe to grease mine, then lightly flour the tin, tapping out any excess.

3. In a large bowl, place your oil, sugar and the egg yolks and beat until well mixed.

4. Add the grated sweet potato and carrot along with the lime juice and mix thoroughly.

5. Sift in the flour, bi-carbonate of soda, baking powder and Vandotsch speculaas spice mix and stir to combine.

6. In a clean bowl, whisk the egg whites until they form soft peaks.

7. Fold the egg whites through the cake mix gently until no white areas remain.

8. Tip the cake mix into your prepared bundt tin, making sure you fill all the detail with cake mixture.

9. Bake for 40-45 minutes, until a skewer comes out clean when tested in the deepest part of the cake.

10. Leave the cake in the tin for 10 minutes to cool a little.

11. Turn the cake out onto a cooling rack and leave until cold.

12. For the frosting, beat together the mascarpone and Philadelphia cream cheeses with the icing sugar and Vandotsch speculaas spice mix.

13. Spread the frosting over the cake.

14. Sprinkle with crushed biscuits and serve.

As this cake has a frosting made from mascarpone and cream cheese, the cake must be stored in the fridge to keep it fresh.  Remember to remove the cake from the fridge about 10 minutes before serving to allow it to come back to room temperature.

The 25g refill of Vandotsch speculaas spice mix was sent to me free of charge.  I was under no obligation to produce or share a recipe using this product. No other payment has been received in respect of this recipe.