Orange Polenta Cake Recipe Easy

Listing Results Orange Polenta Cake Recipe Easy

Web1 tablespoon orange juice Instructions Preheat your oven to 300 degrees F. Generously coat a 9-inch round cake pan with nonstick spray and line the bottom with …

Rating: 5/5(2)
Total Time: 1 hr 35 minsCategory: DessertCalories: 256 per serving1. Preheat your oven to 300 degrees F. Generously coat a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper.
2. In a medium bowl, beat the egg whites with an electric mixer until the whites hold stiff peaks (do not over beat or the whites will separate). Set aside.
3. To a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) add the sugar. Zest the orange right over the top. With your fingers, rub to combine until the sugar is fragrant and feels lightly moist. Juice the zested orange and set aside (you’ll need juice for both the cake and the glaze).
4. Add the butter to the bowl with the sugar. Beat until it looks pale and fluffy (if you are using the same beaters you did for the egg whites, no need to wash them). This will take 1 to 2 full minutes. Stop to scrape down the bowl as needed.

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Webjuice from 2 whole oranges (navel oranges, blood oranges or any other kind) (about 1/2 cup fresh orange juice) 2 tablespoon honey …

Rating: 4.8/5(42)
Total Time: 55 minsCategory: DessertCalories: 465 per serving1. PREHEAT OVEN TO 350F. Grease an 8 inch (20 cm) round, square or springform pan with butter or oil spray. Line bottom of pan with parchment paper.
2. COMBINE FIRST 4 INGREDIENTS: Mix together ground almonds, cornmeal/polenta, cardamom and baking powder in a bowl.
3. PREPARE BATTER: In a separate mixing bowl, beat together sugar and butter until fluffy using an electric beater. Add one egg at a time, beating well after each egg. Add half the dry ingredients and beat just until mixed. Repeat with other half. Fold in vanilla and zest of 2 oranges.
4. BAKE: Pour batter (it will be very thick) into prepared pan. Bake for 40 minutes or until cake test/toothpick comes out clean. Remove pan and let cool for 10 minutes.

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WebPreheat the oven to 350ºF (180°C) and grease a 9-inch round lined springform loose-bottomed cake tin. Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved …

Rating: 4.6/5(67)
Author: John Alberti,Tony AlbertiCuisine: ItalianCategory: Desserts

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WebOrange polenta cake recipe BBC Good Food Give your dessert an Italian flavour with this moist and fruity polenta cake, from …

Cuisine: ItalianTotal Time: 1 hr 5 minsCategory: Afternoon Tea, Dessert, DinnerCalories: 601 per serving1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
2. Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
3. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

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WebAdd eggs and egg whites, one at a time, continue beating between additions. Blend in yoghurt, polenta, coconut, orange rind and orange juice. Beat well for further 2 minutes. …

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Web2 teaspoon orange extract 1 teaspoon vanilla bean powder seeds of 6 cardamom pods crushed 16 drops liquid stevia equivalent to 3 teaspoon sweetener handful flaked almonds to decorate Instructions …

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WebOrange syrup: juice from 1 small organic orange (60 ml/ 2 fl oz) 1 tbsp water (15 ml) 1/4 cup granulated Allulose (50 g/ 1.8 oz) Instructions Preheat oven to 160 °C/ …

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WebSugar-Free, Low-Carb Chocolate Hazelnut Cake Chocolate and hazelnut are a match made in heaven, and this cake is proof! Made with ground hazelnuts and sugar …

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WebCustomize it with different cheeses and serve in a variety of delicious ways! Ingredients Scale 1x 2x 3x 4 heaping cups raw cauliflower florets 3 tablespoons heavy whipping cream 2 tablespoons butter 3/4 …

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Web1 teaspoon orange blossom water 1 teaspoon gluten-free baking powder SYRUP 5 cardamom pods 250 ml orange juice , (from 3-4 oranges) 30 ml orange blossom water 125 g golden caster sugar The cost per serving …

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Web1 large orange, zested, plus 3 tablespoons of its juice 2 cups + 3½ tablespoons / 7 oz. / 200g superfine blanched almond flour ½ cup + 2½ tablespoons / 3.5 …

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WebLine an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides. In a large, deep bowl, use a hand mixer at high speed to beat the …

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WebPut 1 orange and 1 lemon into a large pan, cover with water, and place a circle of greaseproof paper over the top so the fruit sits under the water. Bring to the boil, then …

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WebAdd the sugar and continue to beat. Add the orange zest followed by almond flour and stir to combine. Pour the whisked eggs into the batter and use a spoon to stir till …

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Web2 tablespoon fresh orange juice ½ teaspoon salt 3 tablespoon Powdered sugar , for topping Instructions Preheat the oven to 350F/ 175C. Line an 8-inch baking …

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Web1. Preheat the oven to 170°C/gas mark 5. Grease a bundt tin. 2. To make the cake, place the ground almonds, polenta, flour and baking powder in a bowl and mix together. Whisk …

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WebIngredients. 2 tsp lemon extract. juice and finely grated zest 1 lemon. 3 tbsp granulated sweetener. 2 eggs, beaten. 50ml rapeseed oil (and 1 tsp to oil a 1lb loaf tin) 50ml water. …

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