This recipe is reminiscent of cakes and pastries prepared by my father’s mother. She was an incredible baker and the taste of this cake brings you back to the old world Italian specialties that would be on the sideboard after Sunday supper.
It is not like a typical box cake, it has a tender crumb, and a subtle nuttiness from the almonds. The honey and orange flavors complement the corn polenta that makes up the base of the cake.
Special credit goes to celebrity chef Jamie Oliver. This recipe is mostly based on one of his recipes and is a delicious treat with some vanilla ice cream and a cup of coffee.
It is a perfect go-to recipe for beekeepers who look for ways to showcase their fresh local honey.
Don’t let the instructions deter you, this is a simple cake to make and it will be a crowd pleaser.
QUICK INGREDIENT NOTES
- You will need about three to four medium oranges to yield the 3/4 cup of orange juice and the zest for this recipe
- This recipe calls for approximately 3/4’s cup of honey too.
- We used a shot of brandy when making the cake, but you don’t have to as a shot of liquor is optional. We like it as it adds a touch of complexity. It doesn’t have to be brand; use what you like. An orange liquor would also be a good choice to complement the orange juice and zest in the cake.
- We like Bob’s Red Mill Brand for the polenta and the almond meal. Almond meal is ground almonds with the skin. You can also use Almond flour which is ground blanched almonds.
- Don’t skip the pinch of salt (1/8th teaspoon). A little bit of salt complements the sweetness in baked goods.
- If you use olive oil instead of vegetable oil, use one that is not too strong. A strong olive oil really shows up in the cake and imparts a peppery stringency if it is a really strong EVOO.
INGREDIENTS
PAN PREPARATION
2-3 tablespoons shortening, for greasing the pan
Parchment Paper
9-inch Spring-Form Pan
CAKE
7/8 cup vegetable oil, or olive oil*
150 grams honey, ~(1/2 cup)
3 large eggs
1 teaspoon vanilla extract
3 tablespoons orange zest
1 teaspoon ground cardamom
1/8 teaspoon salt
200 grams ground almonds (~1 3/8 cups)
100 grams fine polenta (3 1/2 ounces); prepared as directed in the Prep Steps
1/4 cup orange juice
SYRUP
100 grams honey
3/8 cup orange juice
1 shot liquor, optional
TOPPING
2 tablespoons powdered sugar
PREP STEPS
– Place the Polenta in a coffee grinder and grind until the polenta is powdery. Set Aside.
– Preheat the oven to 325°F
– Rub a 9″ springform pan with shortening, then line the base with parchment paper. Generously rub the parchment paper and pan sides with additional shortening.
DIRECTIONS
PREPARE THE CAKE BATTER
- With a hand mixer, or in a stand mixer, whisk the vegetable oil with 150g of honey for 2 minutes to combine.
- Add the eggs, orange juice, and orange zest, beating the mixture for 2 minutes.
- In a separate bowl, mix the dry ingredients by adding the ground almonds, polenta, cardamom, and salt. Stir to combine.
- Stop the mixer, and spoon in a small amount of the dry ingredients. Mix until until incorporated. Continue to spoon in the dry ingredients mixing it in until the full amount is mixed in.
– Doing it in small amounts ensures that it doesn’t go flying all over the place when you start the mixing.
BAKE
- Pour the well mixed batter into the prepared pan and bake for 40 to 50 minutes, or until golden and cooked through.
– It is done when the cake is no longer soft and wet looking, and has a light gold color.
PREPARE THE SAUCE
- While the cake is cooling…. To a sauce pan, set over medium-low heat, add remaining 3/8ths-cup orange juice and 100g of honey. Simmer, stirring frequently, until thickened and reduced; 3-5 minutes.
Remove from heat and add the liquor (if using). Set aside.
TO SERVE
- Remove from the cake from the oven and leave to cool for 10 minutes in the pan, do not release the pan from the springform sides yet.
- Take a toothpick and poke the top of the cake to make places where the syrup can soak into the cake as it is poured over.
- When the cake has cooled slightly, pour the prepared syrup over the top. Use a brush to distribute it if needed and allow it to soak in.
- Once soaked in, loosening the edges with a knife if need be before releasing – be gentle with it.
- Remove the side and set a large serving plate over the cake. Turn it over and remove the springform pan base and parchment paper. Place the serving dish underneath and invert the cake on the serving plate.
- Dust with powdered sugar and sprinkle some orange zest on top for garnish
Additional Notes
- The recipe calls for a springform pan. This is the type of pan often used for a cheesecake. Using honey as the sweetener in the cake makes the outside a bit sticky and it could be a touch difficult to free it from the pan. Using the springform pan and parchment paper allows you to free the cake from the pan without damaging the exterior.
About this photo – I have to admit that it is an AI created image. I forgot to take a photo of the most recently cake we made because we were at a family outing and desserts were cut and distributed before the opportunity presented. I have to admit that the AI image render is pretty darn close. The cake turns out a little darker because of the honey – which makes it brown while baking – but this is pretty close.
When I make it again, I’ll be sure to snap off an image and come back to replace this hot mess.
