Home > Eat > Recipe > Recipe: blood orange polenta cakes

Recipe: blood orange polenta cakes

baking
dessert
gluten free
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It’s easy to fall in love with the blood orange, and the infatuation usually extends far beyond aesthetics. The sweet-sharpness of their crimson juice and the elegant ease with which the flesh tears away from the skin, makes them more than just a cut above your average orange. Here’s one way to enjoy this season’s must have citrus fruit.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Blood orange polenta cakes

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

2 blood oranges

 

200g (¾ cup) butter, softened, plus extra for greasing

 

200g (1 cup) caster sugar

 

1/2 tsp vanilla extract

 

Pinch of sea salt

 

3 eggs, lightly beaten

 

200g (1¼ cups) ground almonds

 

150g (1 cup) quick-cook polenta

 

 

1 heaped tsp baking powder

 

2 lemons, zested and juiced

 

2 tbsp honey

1

 

Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.

 

2

Using a small sharp knife, cut about ½ cm off the top and bottom of the oranges. Then cut the skin and pith from the oranges and discard. Slice the orange into 7 mm discs. Lay the discs in the base of the greased ramekins, overlapping so as to completely cover the base.

 

 

3

In a large mixing bowl, cream the butter with the caster sugar, vanilla extract and salt until pale and fluffy. Add the beaten eggs bit by bit until fully incorporated.

 

4

In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.

 

 

5

Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.

 

6

Bake for 30 minutes or until an inserted knife or skewer comes out clean.

 

 

 

 

7

In the meantime, heat the lemon juice with the honey until just warm.

 

 

8

Leave to cool in the ramekins for 5 minutes, before turning out carefully onto a wire rack. Use a tooth pick to poke little holes in the top of the blood orange cakes, then pour the warm lemon syrup over the top. Top with extra slices of blood orange.

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Preparation Time15 MINUTES

Cooking Time30 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

2 blood oranges

 

200g (¾ cup) butter, softened, plus extra for greasing

 

200g (1 cup) caster sugar

 

1/2 tsp vanilla extract

 

Pinch of sea salt

 

3 eggs, lightly beaten

 

200g (1¼ cups) ground almonds

 

150g (1 cup) quick-cook polenta

 

 

1 heaped tsp baking powder

 

2 lemons, zested and juiced

 

2 tbsp honey

1

 

Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.

 

2

Using a small sharp knife, cut about ½ cm off the top and bottom of the oranges. Then cut the skin and pith from the oranges and discard. Slice the orange into 7 mm discs. Lay the discs in the base of the greased ramekins, overlapping so as to completely cover the base.

 

 

3

In a large mixing bowl, cream the butter with the caster sugar, vanilla extract and salt until pale and fluffy. Add the beaten eggs bit by bit until fully incorporated.

 

4

In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.

 

 

5

Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.

 

6

Bake for 30 minutes or until an inserted knife or skewer comes out clean.

 

 

 

 

7

In the meantime, heat the lemon juice with the honey until just warm.

 

 

8

Leave to cool in the ramekins for 5 minutes, before turning out carefully onto a wire rack. Use a tooth pick to poke little holes in the top of the blood orange cakes, then pour the warm lemon syrup over the top. Top with extra slices of blood orange.

SHOW MORE
SHOW LESS

It’s easy to fall in love with the blood orange, and the infatuation usually extends far beyond aesthetics. The sweet-sharpness of their crimson juice and the elegant ease with which the flesh tears away from the skin, makes them more than just a cut above your average orange. Here’s one way to enjoy this season’s must have citrus fruit.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Blood orange polenta cakes

1

 

Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.

 

2

Using a small sharp knife, cut about ½ cm off the top and bottom of the oranges. Then cut the skin and pith from the oranges and discard. Slice the orange into 7 mm discs. Lay the discs in the base of the greased ramekins, overlapping so as to completely cover the base.

 

 

3

In a large mixing bowl, cream the butter with the caster sugar, vanilla extract and salt until pale and fluffy. Add the beaten eggs bit by bit until fully incorporated.

 

4

In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.

 

 

5

Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.

 

6

Bake for 30 minutes or until an inserted knife or skewer comes out clean.

 

 

 

 

7

In the meantime, heat the lemon juice with the honey until just warm.

 

 

8

Leave to cool in the ramekins for 5 minutes, before turning out carefully onto a wire rack. Use a tooth pick to poke little holes in the top of the blood orange cakes, then pour the warm lemon syrup over the top. Top with extra slices of blood orange.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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