polenta – Sweet Tooth Experiments

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Posted on May 18, 2019 Posted in Cupcakes .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

For a variation from the usual cupcake I have incorporating polenta into the mix, while still including self raising flour to allow the cupcakes to rise.

The mix of blueberries, orange and lemon pairing with a hint of almond works a real treat, while the texture of the polenta makes the cupcakes very satisfying.

A welcomed tasty alternative to the usual vanilla or chocolate cupcake that’s for sure!

Ingredients:

Cake:

110g instant polenta
200g self raising four
150g sugar
½ tsn baking powder
140g butter, softened
½ tsn almond essence
½ lemon zest
1 orange
1 egg
260g blueberries

Icing:

300g thickened cream
1 tsn lemon zest
1 tbsn icing sugar

Method:

Pre-heat the oven to 160c degrees and place large cupcake patties in a cupcake tray.
Place the polenta, flour, sugar, baking powder, butter, zest of a whole orange and zest of half the lemon in a bowl and rub to combine with hands until a dough is formed.
In a separate bowl place the egg, almond essence and 2 tbsn of orange juice. With a hand whisk combine the wet ingredients then pour into the dry ingredients.
Beat with the hand whisk to combine.
Place 45g of batter into each cupcake case.
Push 10 blueberries into the batter of each cupcake.
Bake in the oven for 30 minutes of until a skewer in the center comes out clean.
Remove the cupcakes from the tin and leave aside to cool.
To make the icing whisk with electric beaters the butter for 5 minutes until creamy.
Add in the cream, icing sugar and lemon zest and beat until peaks form.
Using a star nozzle and piping-bag pipe each cupcake with icing.
Decorate with extra orange zest and a blueberry on the top.

Ingredients

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Zucchini Polenta Orange and Poppy Seed Cake

Posted on August 14, 2016 Posted in Cakes .

Zucchini Polenta Orange and Poppy Seed Cake

This cake was inspired by wanting to hide green veggies in a sweet treat as well as use a grain to replace some of the flour quantity, thus the zucchini and polenta in this cake.

I thought orange and poppy seed would be a great addition and work well with texture of the cake. The polenta would soak up the juice and take on the taste of the orange as well as soak up the liquid of the zucchini, ensuring the cake will not be gooey or sticky.

The cake is subtle, lovely and delicate.

Ingredients:

Cake:

280 zucchini, grated
230g butter
300g sugar
4 eggs
40g poppy seeds
2 tbsn orange rind
2 tsn baking powder
270g flour
160g polenta
90ml orange juice

Icing:

300g cream cheese
100g icing sugar
4 tsn orange juice
1 tsn orange zest

Method:

Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Grate the zucchini until you have 280g in volume.
Give the zucchini a good squeeze to remove excess liquid, place in a bowl.
Place the butter and sugar in a bowl and using an electric beater whisk until the mix is creamy and fluffy.
Add the eggs, one at a time beating in between each addition.
Add the poppy seeds and zest and beat until well combined.
Add the zucchini and beat until well combined.
Add in the powder, flour, polenta and orange juice and beat until just combine, but smooth.
Pour the mix into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack to completely cool.
Meanwhile, make the icing by placing all the ingredients into a bowl and beat with the electric beaters until smooth and fluffy.
Once the cake is cooled cut in half horizontally.
Cover each layer with the icing on the top.
Place one cake layer on top of the other.
Enjoy.

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Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

: The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.; Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.; The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

5 oranges
250g butter
110ml honey
45ml orange blossom water
165g brown sugar
165g flour
1 tsn baking powder
130g almond meal
130g polenta
3 eggs
300ml yoghurt
Extra 40g brown sugar

Syrup:

65g sugar
60ml orange juice
25ml orange blossom water

Method:

Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
Turn the heat to high until the water is boiling then down to a gentle simmer.
Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
Add the honey and orange blossom water and beat until well combined.
Add the flour, baking powder and beat until combine.
Add the almond meal, polenta and eggs and beat until well combined.
Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
Leave the cake aside for 15 minutes then invert onto a cooling rack.
Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
Place the slices on top of the cake.
To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
Pour the syrup over the cake and enjoy.

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Mandarin and Polenta Syrup Cake

Posted on October 13, 2014 Posted in Cakes .

Mandarin and Polenta Syrup Cake

Mandarins at the moment are so moorish, just asking me to bake something with them!

After making the Semolina and Orange Blossom Cake a few weeks back I decided to take inspiration from the earthy influence and create a new recipe with a similar texture using another unusual base ingredient.

Polenta is quite similar to semolina that is derived from corn instead of wheat with comparable denseness and unique texture (therefore making it gluten free).

For flavour I decided to take advantage if the juicy and sweet mandarins which brought me to the end result of a Polenta and Mandarin Syrup Cake.

Ingredients:

Cake:

2 mandarins
85g polenta
60g almond meal
½ tsn baking powder
3 eggs
110g sugar

Syrup:

125g sugar
1 tbsn + 1 tsn water
200ml mandarin juice (approx. 4 mandarins, juiced)

Method:

Pre-heat the oven to 180c and line a 20cm spring form baking cake tin with baking paper.
Place the mandarins in a small saucepan. Fill with water until the mandarins are covered and bring to the boil.
Boil on high for 30 minutes or until they are very very soft.
Remove from the saucepan and place, skin and all into a food processor and process until pureed with no lumps.
Place the polenta, almond meal and baking powder in a bowl and stir until combined.
With electric beaters beat the eggs and sugar for 10 minutes or until mix is thick, pale and tripled in size.
Fold very carefully half the polenta and puree mandarins, then add in the remainder of both the polenta and puree very carefully until combine.
Pour the mix into the cake tin and place in the oven for 40 minutes of until a skew comes out clean.
While the cake is cooking make the syrup by placing the water and sugar in a saucepan on high, stirring until the sugar is dissolved, then leave on medium for 8 minutes or until the syrup just started to caramelize and goes rich in colour. Swirl the pan every few minutes to stop the sugar crystals forming on the sides of the pan.
Now very careful not to burn yourself pour the mandarin syrup into the saucepan and using a whisk stir until the mix is combine, smooth and silky.
Using the cake skewer pierce the cake about 20 times to place little holes.
Now with a spoon pour the syrup over the cake evenly. Swirl the tin to make sure no syrup sits in the middle of the cake and leave to cool.
Once cooled take out of the tin and enjoy.

Notes: You can serve with a dollop of whipped cream.

Ingredients

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Polenta, Yoghurt and Lime Cake

Posted on January 2, 2014 Posted in Cakes .

Polenta, Yoghurt and Lime Cake

I am a lover of polenta, cook with parmesan and bake..oh my! So when I came across a polenta, yoghurt (I also love baking with yoghurt the texture is to die for) and lime cake I was intrigued.

You don’t taste the polenta (it doesn’t really have much flavor anyway) but the texture of this cake is awesome.

Ingredients:

1 cup polenta
1 cup natural yoghurt
2 tsn finely grated lime rind
250g butter
1 cup white sugar
3 eggs
1 cup self raising flour

Syrup:

1 cup white sugar
1/3 cup lime juice

Method:

Combine the polenta, yoghurt and rind in a bowl and mix. Refrigerate for 3 hours minimum (overnight would be best).
Pre-heat the oven to 180c and line a 25cm cake tin with baking paper.
Add the butter, sugar and polenta mix until combined. Then stir in the eggs and sifted flour.
Pour batter (or spread due to constancy) into the cake tin and cook for 50 minutes.
To make the syrup add the sugar and juice into a pan on the stove on low until the sugar is dissolved, then boil mixture.
Pour the syrup over the cake in the tin once cooked and let the cake stay in tin for 20 minutes. Serve.

Notes:

This cake is amazing by itself but you can serve with a dollop of yoghurt on the side if you think the syrup is to over powering.
Don’t microwave the syrup instead of cook on the stove, the syrup won’t thicken and it will be the consistency of water not thick syrupy goodness.
I places some sultanas in the syrup for a bit of a variation on the syrup in the pic above, however I do recommend leaving the syrup as is.

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Sweet Tooth Experiments

Tag Archives: polenta

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Zucchini Polenta Orange and Poppy Seed Cake

Orange Blossom Polenta and Yoghurt Syrup Cake

Mandarin and Polenta Syrup Cake

Polenta, Yoghurt and Lime Cake

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