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Polenta cake with citrus syrup
Polenta cake with citrus syrup
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Ingredients:
  • 187.50 ml plain flour
  • 6.00 gm baking powder
  • 37.50 gm finely ground polenta*
  • 4 eggs, separated
  • 161.25 gm caster sugar
  • 4.40 gm vanilla extract
  • 1 orange, rind grated
  • 1 lemon, rind grated
  • 220g (1 cup) caster sugar
  • 1 lemon, zested, juiced
  • 1 orange, zested, juiced
  • 1 lime, zested, juiced
Instructions:
  • Preheat your oven to 160°C and prepare a 20cm spring-form pan by greasing and lining it.
  • Sift flour, baking powder, and polenta into a bowl. In a separate large bowl, use an electric beater to whip egg yolks and 1/2 cup sugar until light and creamy. Mix in the vanilla and citrus zest.
  • In a separate bowl, whisk egg whites until slightly frothy, then gradually mix in the remaining sugar until soft peaks form. Carefully fold into the egg yolk mixture until combined, then gently fold in dry ingredients, ensuring not to over mix. Transfer to pan and bake for 30 minutes, or until golden brown.
  • For the syrup, combine sugar, citrus zest, juices, and enough water to make 1 cup in a saucepan. Bring to a boil, then simmer until reduced by half. Allow to cool before using.
  • Once baked, allow the cake to cool slightly before transferring to a cake rack set over a tray to catch any syrup. Gently poke holes all over the cake with a skewer and pour the syrup over.

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