Polenta & Orange Cake Recipe

Name: Lussmanns Brasseries Polenta & Orange Cake Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1.5 cups fine polenta (cornmeal); 0.5 cups all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 1 cups granulated sugar; 0.5 cups unsalted butter, melted and cooled; 0.75 cups whole milk; 3 to taste large eggs; 1 tsp vanilla extract; 2 tbs orange zest (from 2 oranges); 0.5 cups fresh orange juice; 0.25 cups fresh orange juice; 2 tbs granulated sugar; 1 cups crème fraîche; 1 tbs powdered sugar; 1 tbs orange zest (for garnish); 0.25 cups toasted sliced almonds; 1 cups thin orange slices or segments

Inspired by Lussmanns Brasserie

Time1h 35m

Serves8

crème fraîche

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Ingredients

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Cake batter

1 1/2 cups fine polenta (cornmeal)

1/2 cups 00 bread flour

2 tsp Baking powder

1/2 tsp Celtic sea salt

1 cups granulated sugar

1/2 cups unsalted butter, melted and cooled

3/4 cups whole milk

3 to taste Large eggs

1 tsp Watkins vanilla extract

2 tbs orange zest (from 2 oranges)

1/2 cups fresh orange juice

Orange syrup (for brushing)

1/4 cups fresh orange juice

2 tbs granulated sugar

Crème fraîche topping

1 cups crème fraîche

1 tbs powdered sugar

1 tbs orange zest (for garnish)

Optional garnish

1/4 cups toasted sliced almonds

1 cups thin orange slices or segments

Method

Cake batter

Prep and dry ingredients

Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment. In a large bowl whisk together the fine polenta, all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.

Wet ingredients

In a separate medium bowl whisk the eggs briefly to combine, then whisk in the milk, melted cooled butter, vanilla extract, orange zest and 1/2 cup fresh orange juice until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir with a flexible spatula until just combined and there are no large dry patches. The batter will be somewhat thick but pourable; if it seems extremely thick, add up to 1-2 tablespoons more milk. Do not overmix.

Bake

Transfer batter to the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Rotate the pan halfway through baking for even color.

Orange syrup (for brushing)

While the cake bakes, combine 1/4 cup fresh orange juice and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Simmer 2–3 minutes until slightly thickened, then remove from heat and let cool slightly.

When the cake comes out of the oven, let it rest in the pan for 8–10 minutes. Using a skewer or fork, poke several holes across the cake surface. Brush or spoon the warm orange syrup evenly over the warm cake so it soaks in. Let the cake cool in the pan to room temperature (about 1 hour) before removing the ring and transferring to a serving plate.

Crème fraîche topping

Just before serving, stir together the crème fraîche and powdered sugar until smooth and slightly thickened. Taste and adjust sweetness if desired.

Spread the crème fraîche over the top of the cooled cake, or serve dollops alongside individual slices. Sprinkle 1 tablespoon orange zest over the top for fragrance.

Optional garnish

If using, scatter toasted sliced almonds and arranged orange slices or segments on top of the crème fraîche or alongside the cake for extra texture and visual appeal.