Marmalade polenta upside down cake
By OcadoLife
Published on 03 July 2022
Polenta is super-absorbent and brings lots of moisture to cakes.Time and servings
2 hrsTotal time
10Servings
2 hrsCooking time
Ingredients
- 4 cardamom pods, (seeds removed and bashed in a pestle and mortar)
- 4 unwaxed small oranges,(1 zested and 3 for slicing)
- 1 drizzle of oil, (to grease)
- 3 unwaxed lemons, (1 zested and 2 for slicing )
- 110 g of caster sugar
- 50 g of polenta
- 1 tsp of baking powder
- 250 g of ground almonds
- 2 medium free-range eggs, (beaten)
- 150 ml of rapeseed oil
- 120 ml of runny honey
- 150 ml of greek yogurt
- 1 tsp of almond extract
Method
Step 1
Grease and line a 23cm springform cake tin. Preheat oven to 180ºC/160ºC fan/gas 4. Take 2 lemons and 3 oranges and use a sharp knife to cut them into 1mm-thick slices (or as thin as possible), and remove pips.Step 2
Put 100g of the sugar into a large, deep frying pan with 200ml of water. Heat over a medium temperature until the sugar has dissolved.Step 3
Add the fruit slices and stir so they are all covered in the sugar syrup. Gently simmer for 25-30 mins until softened and turning a little translucent.Step 4
Remove with a slotted spoon and carefully place onto 2 lined baking trays and leave to cool. Return the syrup to a gentle heat and bubble for 5-8 mins until starting to thicken, then leave to cool – it will be a thin jam consistency.Step 5
Meanwhile, put all the remaining ingredients, including the zest, in a large mixing bowl and beat to form a thick batter.Step 6
Take enough slices of orange and lemon from the trays to cover the base of the cake tin evenly (we did a couple of layers). Leave the remaining slices on a tray. Pour the batter into the tin and bake for 40-45 until the cake springs back to a light touch and a skewer comes out cleanly.Step 7
Cool for 20 mins, then turn onto a wire rack and brush the jammy syrup on top.Step 8
You can eat the cake like this, but if you want to decorate it like ours, lower the oven to 160ºC/140ºC fan/gas 3 when the cake comes out. Bake the remaining fruit slices for 35 mins, to dry out and turn a deeper orange colour. Then leave to cool and add to the cake with a little more of the syrup brushed over.