Sticky Orange & Lemon Polenta Cake
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
12
Description
The original recipe is called STICKY ORANGE & LEMON POLENTA CAKE. You can experiment with nuts, but I still recommend keeping the almonds, as they add flavor to this cake, and if you have pistachios, they give a stunning green color to the cake. Vanilla sugar can be replaced with a vanilla pod for a more intense vanilla flavor. Cornstarch can generally be substituted with potato starch. It can be served with Greek yogurt.
Ingredients
- Oranges - 2 pieces
- Lemon - 2 pieces
- Mandarin Puree - 1 piece
- Farm fresh eggs - 6 pieces
- Brown Sugar - 7.1 oz
- Vanilla salt - 0.4 oz
- Baking Powder - 0.4 oz
- Corn Starch - 0.9 oz
- Polenta - 1.8 oz
- Pistachios - 1.8 oz
- Chopped almonds - 7.1 oz
Step by Step guide
Step 1
1. Place 1 orange, 1 lemon, and 1 mandarin in boiling water whole with the skin on and cook over medium heat for 1.5 hours.
Step 2
Remove from boiling water and cool to room temperature.
Step 3
Cut each fruit into 4 pieces and remove all seeds.
Step 4
Place them in a food processor or blender and blend at maximum speed until smooth.
Step 5
Preheat the oven to 320°F.
Step 6
Grind the almonds into crumbs (not flour).
Step 7
Also grind the pistachios into crumbs.
Step 8
Transfer the fruit mixture to a mixing bowl and add the eggs.
Step 9
While constantly stirring, add the ground almonds, vanilla sugar, 150 grams of brown sugar, baking powder, polenta, cornstarch, and most of the pistachios, leaving some for decoration.
Step 10
Pour the batter into a 23 cm springform pan and bake for about 45 minutes until it forms a golden crust; check for doneness with a toothpick.
Step 11
While the cake is baking, prepare the glaze.
Step 12
Grate the zest of 1 lemon and 1 orange and squeeze their juice.
Step 13
In a saucepan, combine the zest, 50 grams of sugar, and the juice of the orange and lemon.
Step 14
Cook over low heat until thickened, stirring occasionally. A syrup should form.
Step 15
Turn off the oven and let the cake sit in the oven for a few minutes.
Step 16
Then remove the sides of the pan and transfer the cake to a plate.
Step 17
Make many holes in the cake with a toothpick so that it absorbs the syrup better, and carefully pour the syrup over the cake, smoothing it with a silicone spatula.
Step 18
Sprinkle the remaining ground pistachios on top and serve.
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