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Lemon, Lime and Orange Polenta Cake with Orange Caramel Sauce
A zesty citrus polenta cake served with a rich orange caramel sauce and creamy mascarpone cheese.
Baking
Vegetarian
Gluten-Free
Dessert
Citrus
Estimated Nutrition
Calories
982.1
kcal / serving
9820.5 kcal total
Carbs
74.6
g
per serving
745.8 g total
Fat
72.5
g
per serving
725.2 g total
Protein
11.5
g
per serving
115.4 g total
Cook Time
55
minutes
Serves
10
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
450
g
Caster Sugar
1
dash
Vanilla Essence
1
tsp
Baking Powder
heaped
1
piece
Flour
for dusting
150
g
Light Brown Sugar
for the sauce
Dairy
450
g
Unsalted Butter
plus extra for greasing
6
piece
Eggs
free-range
100
g
Unsalted Butter
for the sauce
1
piece
Mascarpone Cheese
to serve
Fruits
0.5
piece
Lemon Juice
2
piece
Lemon Zest
1
piece
Orange Zest
1
piece
Lime Zest
GrainsCereals
225
g
Polenta
Liquids
0.5
piece
Lime Juice
1
squeeze
Orange Juice
1
tsp
Orange Blossom Water
2
piece
Orange Juice
juice only, for the sauce
NutsSeeds
450
g
Almonds
ground
1
pinch
Salt
Method
1
Preheat the oven to 180°C.
2
Beat the butter and sugar together until pale and fluffy.
3
Mix in the ground almonds.
4
Add the eggs one by one, beating thoroughly after each addition.
5
Stir in the vanilla essence, fruit juices, and zests.
6
Add the polenta, salt, and baking powder and combine well.
7
Pour mixture into a 30cm greased and floured tin and bake for 45-55 minutes.
8
Cook butter and sugar in a pan over high heat until caramelized.
9
Stir in orange blossom water and orange juice and simmer for four minutes.
10
Serve cake slices with mascarpone and a drizzle of caramel sauce.