One of my lovely readers has expressed her wish to know the recipe for that simple yet versatile “Polenta” cake (that my boyfriend loves so much!), making me really happy with her request (and my boyfriend sad because, now everyone will be able to eat his beloved cake).
But first, let me remind you about this giveaway that I’m having now on the blog! If you want to “get into the game” you’ve got until the end of Christmas (dec.25 – 11:59pm)! ＠＾▽＾＠
It’s really not a fancy cake, yet it’s light, fragrant and delicious. Who knows, maybe you might want to give it a try for this upcoming Christmas.
*the cake in these photos has a thin layer of butterscotch.
For a teeny-tiny 16cm (6.3in) diameter cake you will need:
–for the sponge:
a 16cm/6.3in cake tin, generously buttered,
the seeds from 4 cardamom pods, finely crushed,
63g almond meal,
50g all purpose flour,
50g corn meal, finely ground,
1/2 teaspoon baking powder,
a pinch of salt,
50g powdered light brown sugar,
112g soft butter,
2 very small eggs or 1 extra large one, at room temperature, lightly beaten,
the rind from half of a large orange.
–for the syrup:
the juice from 2 large oranges,
2 tablespoons rose syrup (if you can’t find rose syrup use rose jam instead, if you can find any. If not available, use only honey and add more rose water, to your taste),
1 tablespoon honey,
1 teaspoon rose water (or more if you like it really fragrant),
chopped pistachios for decorating.
This is how it all comes together into a delicious little cake:
Preheat your oven to conventional 180’C (356’F)/fan 160’C (320’F).
Grease your tiny cake tin with soft butter and line the base with a fitted baking paper disc.
Mix well into a bowl the flour, almond meal, corn meal, baking powder, salt and the finely crushed cardamom seeds.
In a second, larger, bowl beat the softened butter with the powdered sugar and the orange rind, until light and fluffy (the longer you beat it the more airy and fluffy it will get!).
Beat in the lightly beaten egg/s, a bit at a time, mixing well after each addition.
Add in the dry ingredients and fold with a spatula until just combined.
Pour into the prepared cake tin and bake in the middle of the oven for about 40 min., or until a toothpick inserted in the middle of the cake comes out clean (meaning no wet batter).
When the cake is baked, remove it out of the oven and let it cool on a wire rack.
While the cake is cooling get the syrup done!
Put all the syrup ingredients (except the rose water) in a heavy-bottom saucepan and simmer rapidly for just a few minutes. Remove form stove and add rose water.
Pierce the sponge all over with a bamboo skewer and pour the syrup, a bit at a time, until it has been all absorbed into the sponge.
Sprinkle with the chopped pistachios and serve at room temperature or cold, whichever way you fancy.
And if you want to make the pumpkin variation that I did for the boyfriend’s B-day all you have to do is this:
Instead of the cardamom seeds use 1/2-1 teaspoon pumpkin pie spice.
Leave one egg out and add in about 30g of pumpkin puree.
Add in just a pinch more baking powder.
Leave out the rose syrup and rose water, add all honey or honey and maple syrup.
The rest is the same! (^_-)
If you give this recipe a try, comment and let me know how it was.
And if you try both versions let me know which one you liked best. (-‿◦)