Torta di Polenta con Arance e Cointreau
Polenta Cake with Oranges & Cointreau

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my polenta cake with oranges & cointreau for you to enjoy.

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

TwitterFacebook

8

Serves

11

Ingredients

Ingredients

Cake

  • 2 oranges
  • 3 tablespoons Cointreau
  • 5 eggs
  • 250g caster sugar
  • 100g polenta
  • 175g ground almonds
  • 1 teaspoon baking powder

Orange Syrup

  • 100g caster sugar
  • Juice of 4 oranges
  • 75ml Cointreau
  • 1 cinnamon stick

Weight Converter

Found in This Book

Feast your eyes on the finest polenta cake with oranges & cointreau! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Start by washing the two oranges, then place them in a small saucepan and cover with water. Bring to the boil and simmer for 1 hour. Remove from the water and set aside to cool slightly.
  2. Preheat the oven to 180°C/gas mark 4. Line the base of a 23cm loose-bottomed cake tin with baking parchment. Cut the oranges in half and remove the pips. Place in a food processor or blender with the Cointreau and blitz for 10 seconds.
  3. Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale in colour. Fold in the oranges, polenta, ground almonds and baking powder. Pour the mixture into the tin and bake for 35–40 minutes. Cool in the tin and set aside.
  4. To prepare the syrup, pour the sugar and 2 tablespoons of water into a small saucepan. Heat slowly until the sugar melts and caramel-coloured bubbles appear. Pour in the orange juice with the Cointreau and bring to the boil. Add the cinnamon stick and cook for 15 minutes more or until the liquid has reduced by half.
  5. Remove the cooled cake from the tin and place on a serving plate. Using a wooden or metal skewer, make holes all over the top of the cake and pour half of the syrup into the holes. Serve the remaining syrup on the side.

Once you’re done, simply sit back and enjoy your polenta cake with oranges & cointreau and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pear & Banana Sweet Bread

View Recipe

Next Recipe

Raspberry & Orange Baked Cheesecake

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Spigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce

It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...

4

Serves

14

Ingredients
View Recipe

Mozzarella SfiziosaMarinated Mozzarella Balls

When you think of Italian cheese, two come to mind immediately – mozzarella and Parmesan. This recipe puts mozzarella front and centre with two different marinades that are guaranteed to impress!

2

Serves

16

Ingredients

Cheese

Main Ingredient
View Recipe

Granita al LimoncelloLimoncello and Lime Granita

If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.

4

Serves

4

Ingredients

Lemon

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe