How To make Polenta Cake
1/2 c Sugar
1/4 ts Sugar
1 Stick butter
softened,
Unsalted 2 Egg yolks :
room temp
1 t Orange zest finely
Grated 1/2 ts Lemon zest :
finely grated
1/2 Vanilla beans, or 1 tsp van
Extract 2/3 c Natural almonds
1/2 c Yellow cornmeal, or course
Polenta 1/4 c Cornstarch (yes 1/4 cup!)
1/2 ts Baking powder
4 Egg whites -- room temp
2 ts Confectioner's sugar
Sweetened whipped cream
Preheat oven to 325. Generously butter an 8" X 1" square baking pan. In a large bowl, combine 1/2 cup of the sugar and the butter, egg yolks and orange and lemon zests. Scrape seeds from vanilla bean into mixture, or add extract. Using an electric mixer, beat at high speed until smooth, light and creamy, about 2 minutes. In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking powder. In a medium bowl, using an electric mixer, beat the egg whites with the remaining 1/4 teaspoon sugar until they form soft peaks. Gently fold the dry ingredients and 1/2 the beaten egg whites into the butter mixture; then fold in the remaining egg whites unti just incorporated. Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes, or until the top of the cake is golden and a cake tester inserted into the center comes out clean. Transfer pan to a cooling rack for 10 minutes; then invert the cake on the rack and let cool completely. Sprinkle with confectioners sugar, cut into 6 pieces and serve with topping. -Richard Sax Recipe By : From Food & Wine 1994
How To make Polenta Cake's Videos
Creamy Polenta & Polenta Cake | Chef Jean-Pierre
Hello There Friends,
Another ESSENTIAL! Polenta can be used in so many different ways and I love replacing Mashed Potatoes with a Soft Polenta. Served in many dishes including the latest BBQ Bourbon Short Ribs. This is a must for any home cook! Let me know what you think in the comments below.
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How To Make An Orange Polenta Cake Recipe
Ingredients:
See above.
Step 1: Prepare The Tin
Butter and line a 10 inch spring bottom cake tin with baking paper and preheat the oven to 180°C/gas mark 4.
Step 2: Make The Batter
In a bowl cream together the butter and sugar, either by hand or with a freestanding mixer. Mix together the almonds, polenta and baking powder. Then beat 2 tablespoons of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the time. Finally, beat in the orange zest and orange blossom water and pour mixture into your prepared tin.
Step 3: Bake
Bake in the oven for about 50 minutes to 1 hour or until a skewer inserted comes out mostly clean, and most significantly the edges of the cake will have begun to shrink away from the sides of the tin. Remove from the oven to a wire cooling rack for 15 minutes before removing from the tin to cool completely.
Step 4: Make The Syrup
Make the syrup by mixing together the orange juice and icing sugar in a small saucepan on a medium heat. Slice the vanilla pod lengthways and scrape the seeds out using the black of the knife. Add the seeds to the pan. Allow everything to dissolve and then simmer and gently reduce the syrup for about 2-3 minutes. It should thicken a little.
Step 5: Apply Syrup And Serve
While the cake is still hot from the oven you can use a pastry brush to paint over half of the syrup over the top and let it sink in. Serve cake with a dollop of crème fraîche and a good drizzle of the syrup over the cake. I like to add a few segments of extra fresh orange as a garnish at the side of the cake for another burst of colour.
Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hotcakes. O M G. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what #contentment tastes like. Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.
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For the cake:
20g chia seeds, ground
100g fine polenta
80g Bob's Red Mill Gluten Free All-Purpose Baking Flour
5g baking powder
30g shredded coconut
30g almond meal
A pinch of salt
100g coconut butter, melted
50ml coconut oil
200ml maple syrup
100ml lemon juice
100ml Kara coconut cream
5 lemon slices
10ml #JOY
For the syrup:
60ml lemon juice
30ml maple syrup
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Preheat your oven at 160C / 320F.
Grease 5 ramekins with coconut oil and line the bottom of each with baking paper.
Arrange the ramekins on a baking tray and set aside.
Combine all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Gradually add the wet mixture to the dry and mix until well combined.
Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.
Bake in the preheated oven for about 35 minutes.
Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.
Run a knife around the cakes, tip them over onto a plate and serve.
***
Makes: 5 cakes
Prep time: 5 mins
Baking time: 35 mins
Freezer-friendly: No
C, RSF, GF, V
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Thanks for watching my video on Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
Orange and almond polenta bundt cake by Chantelle Nicholson
See recipe here:
This moist and sticky polenta cake isn't just full of sweet orange and rich almonds; it's also completely vegan. It makes the most of the vegan wonder-ingredient aquafaba (the water from a can of chickpeas), which is whisked into a stiff meringue to add body and lightness to both the cake itself and the coconut yoghurt crème.
How To Make Polenta Cakes
Got leftover grits? Don't throw them out! If you refrigerate them overnight, you can easily turn them into grit cakes - perfect for breakfast, lunch or dinner.
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Perfect Italian Creamy Polenta | Recipe by Lounging with Lenny
Creamy polenta. Today I will show you how to make polenta. Creamy polenta recipe is a well-known italian food. Polenta is boiled cornmeal. Creamy polenta recipe is a great side dish, can be served with any meat, fish, poultry or as a porridge. Follow my polenta recipe and enjoy.
Creamy Polenta Ingredients:
1 garlic clove
1/2 small onion
1 bay leaf
2 cups chicken stock
2 cups heavy cream
1 cup polenta
1 cup parmesan cheese
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