I always wanted to try out polenta cake…for a while I was hunting down the right recipe, normally what I end up baking is a combination of many recipes with a final twist of my own:)))
Now “Polenta Cake is a simple one”…you may say…yes it is, but it needs that something something to make it unforgettable!
So after looking and trying and tasting…here is the result of many recipes tried with a twist:)…armagnac!
Ingredients: 200 g unsalted butter, 200 g caster sugar, 3 medium eggs, 200 g ground almond powder, vanilla essence, 100 g polenta, zest of 2 oranges or lemon, 1 tsp baking powder. For the syrup: 150 ml squeezed orange juice or lemon juice, 75 g caster sugar, 2 tbs armagnac.
Method: Mix the sugar, vanilla essence and the eggs until fluffy, make sure you take out the butter from the fridge at least 15 minutes before you use it, cut it in small pieces and add it one by one to the mixture and beat until creamy.
In a bowl combine the polenta, ground almond and the orange/lemon zest ( I’ve used orange ), then add them slowly to the cake mix.
Grease the tin with butter and pour in the mixture.
Place it into the oven, which was preheated to 160 C and bake for about 40 minutes until it becomes light brown and it starts to come away from the sides of the tin.
Take out the cake from the oven, handle with care as this cake it’s very fragile, I’ve almost broke it in about five pieces:))))))
While the cake is baking you can make the orange syrup.
Put the orange or lemon juice with the sugar and the armagnac under low heat, simmer for about 10 minutes until it thickens. Place aside to cool.
After about 10 minutes out from the oven, the cake it’s ready to be brushed with the syrup, leave a little bit to use when serving, it’s just delicious!!!
I’ve read about so many ways of serving polenta cake ( whipped cream, mascarpone cream ), but the one I’ve found the tastier was greek yogurt and a few drops of syrup.
Hope you enjoy baking this and even more sharing it with your loved ones:)