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
Jamie Oliver's orange and polenta cake in a wood fired oven
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Gordon Ramsay's Grilled Polenta with Tomatoes and Goat's Curd
Polenta to Italians is what mashed potato is to the British. A simple and interesting dish to try at home.
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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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Nigella Lawson's Lemon Polenta Cake
If Lemon curd was a cake, then this is it. The Bento Buster makes the British Cooking Celebrity, Nigella Lawson’s popular Lemon Polenta cake. Yes, it's the same one she baked on the Martha Stewart show. This is a cake that you will definitely enjoy and remember for a very long time. It is super easy to make and so rewarding at the end. It is pack full of lemony goodness and gluten free. Below is Nigella’s recipe:
Ingredients
FOR THE CAKE:
200 grams soft unsalted butter
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder
3 large eggs
zest of 2 lemons
FOR THE SYRUP:
juice of 2 lemons
125 grams icing sugar
METHOD
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°F.
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish 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, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
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VEGAN LEMON POLENTA CAKE ???? You are going to love this rustic treat!
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This rustic vegan lemon polenta cake recipe is old world delicious. The course texture of the polenta softens when the sweet and tart lemon syrup is drizzled over the top to gently soak into the cake. This recipe will bring a bit of lemony sunshine to these long winter days. As with all our recipes this cake is whole food plant-based, gluten-free, and refined oil & sugar free.
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How to Make Fluffy Baked Polenta with Red Sauce
Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.
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