Syrupy citrus polenta cake

Recipe from: 5/1/2003
bake, recipes, cale

Ingredients 11
Servings 16
Time

Ingredients

  • 2
    large (or 3 small) oranges, rinsed
  • 125
    ml
    unsalted pistachio nuts, shelled
  • 125
    ml
    coconut
  • 125
    g
    (1 1/4 packets) flaked almonds
  • 250
    ml
    castor sugar
  • 125
    ml
    polenta
  • 5
    ml
    baking powder
  • 6
    extra-large eggs
  • SYRUP
  • 250
    ml
    orange juice
  • 60
    golden syrup
 

Method

 
Preheat oven to 180 °C and butter a 24 cm loose-bottomed cake tin.
Line with baking paper and butter once more.
Place the oranges in a saucepan with water and bring to the boil.
Simmer for two hours or until soft.
Cool and cut in half.
Remove the pips and process the oranges in a food processor.
Rinse the food processor bowl and dry well.

Process the pistachio nuts, coconut, almonds, castor sugar and polenta until fairly fine.
Transfer to a mixing bowl and add the baking powder.
Whisk the eggs until pale and fluffy.
Fold in the polenta mixture, followed by the orange purée.
Turn the batter into the prepared tin and bake for 50 to 60 minutes or until golden brown and done.
Tip: Use coarse braai mealie meal instead of polenta and pecan nuts or walnuts instead of the pistachio nuts.
 

Read more on: bake  |  recipes
 

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