Mini Orange Polenta Cake is a modern Fusion recipe for a classic North African inspired cake made from maize flour and polenta flavoured with oranges that's cooked in mini casserole dishes and served topped with orange icing. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mini Orange Polenta Cake.
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This is an unusual cake that's baked in a mini casserole dish (a mini cocotte).
Mini Orange Polenta Cake: Classic British recipe for a polenta and maize flour cake flavoured with oranges baked in a mini casserole dish.
Ingredients:
For the Cake:
finely-grated zest of 2 oranges
juice of 2 oranges
5 tbsp olive oil
2 eggs
200g caster sugar
125g maize flour
100g polenta (maize semolina)
1/2 tbsp salt
1 1/2 tbsp baking powder
For the Icing:
100g icing (confectioner's) sugar
juice of 1 orange
juice of 1 lemon
2 oranges peeled and cut into segments (to garnish)
Method:
Mix together the oil, eggs, sugar, orange juice and orange zest in a large bowl. Add the maize flour and 2/3 of the polenta then mix in the salt and the baking powder. Beat the batter lightly to combine then set aside to rest for 60 minutes.
Cut four 8cm diameter round of greaseproof (waxed) paper and sit these in the base of your mini cocottes. Brush the insides of the cocottes (base and sides) with melted butter then use the remaining polenta to dust the insides.
Using a ladle fill each cocotte 3/4 full with the cake batter. Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until a skewer inserted in the centre emerges cleanly.
Allow to cool in the cocotte for 10 minutes then turn the cakes out onto a wire rack to cool completely before splitting in half and serving.
