Clementine and Polenta Cakes

Posted on January 20, 2019

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I’m still on a bit of an orange theme over here. Making the most of the sweet, fragrant clementines while they are around. And, oh my, these do make the most of them. I love a cake with polenta in, it gives a bit of weightiness and texture, and I’m all about that.

These are moist and sticky and tangy with clementine juice and very easy to eat one after the other. See me demonstrate…

The trick to their loveliness is that they are moistened with clementine syrup as they come out of the oven. This makes them fabulous as a freshly baked dessert.

To make them that little bit extra, I make a thin clementine icing and drizzle it all over to make cute frosted cakes. This seals the orangey syrup in and keeps them fresh and moist for a day or two and is the favoured version for the boys in the house.

 

Always happy to help with your monthly cake intake.

Happy baking, from Claire x

Clementine and Polenta Cakes

Gluten Free – Makes 8+ cakes

You can make these in any individual tart, loaf or cake tin, I use a Nordic Ware anniversary mini bundtlette pan

  • 240g soft butter
  • 230g caster sugar
  • 100g fine polenta
  • 250g ground almonds
  • 1 tsp baking powder (GF)
  • 3 large eggs
  • 100g greek yoghurt
  • 4 clementines (or 2 oranges) zested and juiced
  1. Cream the butter and sugar until soft and light
  2. Add the eggs one at a time with a spoonful of almonds
  3. Fold in the rest of the almonds, baking powder, polenta, yoghurt and clementine zest
  4. Grease and flour, or line your pans (I used 6 mini bundt tins)
  5. Fill the pans until 1cm from the top
  6. Bake at 160ºC for around 25 minutes (depending on pan size) until a skewer comes out clean
  7. Cool in the tin for 5 minutes then tip onto a cooling rack

Orange syrup

In a small pan simmer and stir 200ml of clementine or orange juice with 100g caster sugar for 15 minutes until slightly thickened. Allow to cool then brush over the warm cakes.

Optional frosting

Pour over a runny glaze of icing sugar mixed with clementine juice, or drizzle with a thicker icing mixed with cream cheese.

Ad: If you use the link to buy the pan, or click through to buy anything else from Amazon I get a few pennies in commission.

Nordic Ware anniversary mini bundtlette pan

This recipe was originally made and photographed for Centerparcs Village Life Magazine.