Text 25304, 86 rader
Skriven 2015-03-25 06:48:20 av Dave Drum (1:261/38.0)
Ärende: Gourmet 465
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Orange Polenta Cake
 Categories: Cakes, Citrus, Desserts
      Yield: 7 servings

MMMMM--------------------CARAMEL ORANGE LAYER-------------------------
    1/2 c  Superfine granulated sugar
      2 tb Water
      2 tb Unsalted butter; in bits
      2    Navel oranges

MMMMM----------------------------CAKE---------------------------------
     14 tb Unsalted butter; softened
      1 c  Superfine granulated sugar
      3 lg Eggs
      2 ts Orange-flower water
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      2 c  Ground almonds
    2/3 c  Quick-cooking polenta

MMMMM---------------------------GLAZE--------------------------------
    1/4 c  Orange marmalade
      1 tb Water

  MAKE CARAMEL ORANGE LAYER: Preheat oven to 350+.F/175+.C
  with rack in middle. Lightly butter a 9-inch round cake
  pan, then line bottom with a round of parchment paper and
  side with a strip of parchment.

  Bring sugar and water to a boil in a small heavy saucepan
  over medium heat, stirring until sugar has dissolved, then
  wash down any sugar crystals from side of pan with a pastry
  brush dipped in cold water. Boil, without stirring, swirling
  pan occasionally so caramel colors evenly, until dark amber.

  Remove from heat and add butter, swirl pan 'til incorporated,
  then carefully but quickly pour caramel into cake pan, tilting
  it to coat evenly.

  Grate zest from oranges and reserve for cake. Cut remaining
  peel, including white pith, from both oranges with a paring
  knife. Cut oranges crosswise into 1/4-inch-thick slices.
  Remove any seeds and arrange slices in 1 layer over caramel.

  MAKE CAKE: Beat butter with sugar using an electric mixer
  until just combined. Add eggs 1 at a time, beating well after
  each addition. Mix in orange-flower water and reserved zest.

  Whisk together flour, baking powder, and salt. With mixer at
  low speed, mix almonds, polenta, and flour mixture into egg
  mixture until just combined.

  Spread batter evenly over oranges (preferably with an offset
  spatula). Bake until a wooden pick inserted into center comes
  out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert
  cake onto a cake plate and discard parchment.

  GLAZE CAKE: Heat marmalade with water in a small saucepan
  until melted. Strain through a sieve into a small bowl. Brush
  top of cake with some of glaze. Serve warm or at room temp.

  COOKSCÇÖ NOTE: Cake, without glaze, can be made 1 day ahead
  and kept, wrapped well, at room temperature. Glaze before
  serving.

  Adapted from Ottolenghi: The Cookbook

  February 2009 | Gourmet

  Serves 6 to 8

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... At my age the bones are water in the morning until food is given them.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)