Ingredients
- 200 g Butter
- 200 g sugar
- 1 orange, - peel and juice
- 1 lemon, - peel and juice
- 4 large eggs
- 1/2 teaspoon baking powder
- 125 g polenta
- 200 g almonds
- Marscapone to serve
- For Syrup:
- 125 mls honey
- 125 mls orange juice
- 125 mls lemon juice
- 2 tablespoons orange, zest
- 2 tablespoons lemon zest
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 165*C. Grease and line a 10 x 28cm loaf pan with baking paper.
Place almonds in TM bowl and grind for 15 seconds on speed 7. Set aside.
Place lemon and orange rind and sugar in TM bowl and grate for 15 seconds on speed 9. Add butter and mix for 1 minute 30 seconds on speed 5 (till pale). Still at speed 5, add eggs one at a time.
Fold in baking powder, ground almonds and polenta for 10 seconds on speed 5.
Add lemon and orange juice and mix for 10 seconds on speed 5.
Pour batter into loaf pan.
Bake for 50-55 minutes or until cooked when tested with a wooden skewer.
While cooking, prepare syrup. Rinse TM bowl then add zest and grind for 10 seconds on speed 9. Add juice and honey then cook for 10 minutes on 80*C on speed 5.
While cake is still warm, transfer to serving plate, prick the top with a skewer, then pour over warm syrup and allow to soak in.
Tip
You can reduce the syrup to half the quantity if you prefer.
I suggest you use a serving platter that has edges (so the syrup doesn't drip off!).
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I was careful to add only the zest, but the cake came out quite dark due to the length of time in the oven (55 min). I covered the top with foil, but still came out quite brown. (It might do better in a spring form pan.) Much too much syrup, but it helped the "over-baked" look of the cake. Oh, and I added a bit of Rosemary to the rind when grinding. This takes some of the sweetness away. Otherwise, a lovely polenta cake for a rainy spring day.
joshjen: not sure if you have discovered this tip - allow no amount of pith in with the rind/peel as it will be bitter and not salvagable
Amanda
I'm glad I didnt read the comments before I cooked this as I did 165 fan forced for 55 and it turned out perfectly. I had no lemons so used limes. Used 125 ml orange juice but only 60 mls lime juice in the syrup. I also added 20gm sugar as it was too tart. I only poured about a quarter of the syrup on the cake and found this to be ample. Next time I will use less peel.
Now I just need to stop eating it - it is divine!!! Nice warm with some fresh cream. Thanks.
any luck with fixing up this recipe, cant wait to try it, thanks
Hi joshjen,
Sorry you had trouble. The cake is beautiful when cooked correctly but I need to do a few tests and fix up the cooking time - we are renting and I think our old oven was very hot or something, because now I'm having trouble as well. Thanks so much for the feedback!
<one day, I will get around to doing this properly...>
We all found the syrup inedible due to it being so bitter from the citrus rind, I made another batch of syrup just with honey and orange juice and it was definitely much better. Also, I baked the cake at 170 for 55 mins and it was still soggy in the middle so gave it another 10 minutes. When i cut the cake, the centre was still raw - 165degrees for only 50-55 minutes is not nearly enough time.Overall, I wasn't super impressed at the recipe, omit the rind in the syrup and only a small amount in the cake, cook for longer and you might have more success than me!