Marmalade polenta cake

marmalade polenta cake
2H 5M


Lemon marscapone


1.Preheat oven to moderate. Grease deep 20cm-round cake pan, line base and side with baking paper.
2.Combine sugar and the water in large frying pan, using wooden spoon, stir over heat, without boiling, until sugar dissolves. Bring to a boil, reduce heat, simmer, without stirring, uncovered, about 5 minutes or until syrup thickens slightly. Add orange and lemon slices, simmer gently, uncovered, about 7 minutes or until rind is tender, turning slices halfway through cooking time.
3.Remove syrup mixture from heat. Using tongs, lift alternate orange and lemon slices directly from syrup to cover base and side of prepared pan. Reserve syrup.
4.Add the extra water to reserved syrup in pan, bring to a boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until syrup is a light honey colour. Pour hot syrup over orange and lemon slices.
5.Beat butter, rind and extra sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. (Mixture will curdle, but will come together later.)
6.Transfer mixture to large bowl, using wooden spoon, stir in almond meal, flours, polenta, sour cream and juice. Carefully spread mixture into prepared pan.
7.Bake cake in moderate oven about 1¼ hours. Stand cake in pan15 minutes before turning onto serving plate. Serve cake warm with lemon mascarpone.
8.To make lemon marscarpone. Combine ingredients in small bowl, whisk until smooth.

You’ll find it best to make the citrus mixture in a large frying pan rather than a saucepan, so that the citrus slices fit in a single layer. This cake doesn’t actually contain marmalade as an ingredient, but its artful use of citrus rind strikes a similar visual chord. It is slightly painstaking to make and difficult to slice neatly, but is well worth the effort.


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