Nick Hodges shares his recipe for orange and almond polenta cake
Added on
June 5, 2017
This gorgeous orange and almond polenta cake from Nick Hodges, executive chef at The Greenbank Hotel in Falmouth is gluten-free and delicious topped with proper Cornish clotted cream
Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
Serve the polenta cake with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.
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You will need
Butter 220g
Caster sugar 220g
Ground almonds 220g
Vanilla essence 1 tsp
Eggs 3
Orange 1, zest and juice
Lemon 1, zest
Polenta 100g
Baking powder 1 tsp
Salt a pinch
Method
Preheat the oven to 160°c / gas 3.
Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
Serve the polenta cake with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.
Beat the butter and sugar until pale. Mix in the almonds and vanilla essence. Slowly beat in the eggs, then fold in the zest, juice, polenta, baking powder and pinch of salt.
Cook in a greased, sugared and lightly floured flan case until golden (approximately 15-20 minutes).
Serve the polenta cake with ice cream (we love Callestick Farm’s orange mascarpone flavour) or Cornish clotted cream and fresh candied orange slices.
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