Recipe: blood orange polenta cakes
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.
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.
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.
In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.
Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.
Bake for 30 minutes or until an inserted knife or skewer comes out clean.
In the meantime, heat the lemon juice with the honey until just warm.
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.
Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.
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.
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.
In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.
Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.
Bake for 30 minutes or until an inserted knife or skewer comes out clean.
In the meantime, heat the lemon juice with the honey until just warm.
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.
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
Preheat the oven to 180°C / 160°C (fan)/325°F . Grease 6 ramekins with soft butter.
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.
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.
In a separate bowl, measure out the almonds, polenta and baking powder, then whisk together to combine. Grate in the lemon zest.
Fold the dry ingredients into the wet ingredients lightly. Once combined, divide the mixture between the ramekins.
Bake for 30 minutes or until an inserted knife or skewer comes out clean.
In the meantime, heat the lemon juice with the honey until just warm.
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.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL