Upside-down Blood Orange Polenta Cake

Bring a little warm sunshine in your winter kitchen with beautiful, organic blood oranges from Italy.

Blood oranges are in season now and they are unmissable! Add them to your order here to make the most of their short season. They are sweeter and more perfumed than regular oranges and our organic ones are wax free. Zest to make the most of the bright, citrus flavour in their orange oil scented skin before slicing. Stir the zest through this pancake batter or through the polenta cake batter in the recipe below.

Polenta cakes are naturally gluten free and go so well with citrus flavours. They are moist and moreish with a gorgeous, sunny crumb…possibly my favourite type of cake! This is a riff on a classic lemon polenta cake recipe which is normally baked, then soaked with a zingy lemon syrup. In this recipe, instead of the lemon syrup, I have placed juicy slices of blood orange in the bottom of the cake tin to make the most of their stunning, ombre blush.

Let us know in the comments of over on our facebook group if you make this cake. I’d love to see your photos. Liz x

Ingredients

Method

Preheat the oven to 175C. Butter a 23cm cake tin with the tbsp of butter (preferably a loose bottomed one, but a regular cake tin is fine too).

Zest the oranges into a mixing bowl. Then trim a thin slice off the top and bottom of the oranges, and using a small, sharp knife, slice off the skin and white pith. Then slice the oranges into discs and arrange them in a neat layer in the bottom of the buttered cake tin.

Measure the rest of the ingredients into the mixing bowl with the orange zest and whisk until smooth.

Pour the batter over the layer of orange slices, even it out with a spatular and bake for 30 minutes.

Allow the cake to mostly cool in the tin. Then run a knife around to loosen it from the sides. Put a plate over the cake tin and turn it upside down. Carefully lift the cake tin off the plate and you should be left with a beautiful upside down cake. You may need to pop bits that stick to the bottom of the cake tin back onto the cake.

TIP: if you don’t have ground almonds you can easily make your own. Just blend whole or blanched almonds in a food processor until they resemble a rough flour.

Leave a Reply

Your email address will not be published. Required fields are marked *