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My passtimes ... a) cooking & entertaining

Posted 02-23-2010 at 11:08 AM by Tinkster

I love good food, and - naturally, I think? - love cooking.
Have a few dishes I'd call my signature dishes, and only a
few years ago added baking to the repertoire.

There's a few cakes I quite enjoy making, and sharing with
people, usually taking them into work where they vanish
within 10 minutes to my great delight :}

One of my personal favourites is my Orange-Polenta-Rosemary
cake, the recipe for which I'll post here today; sorry to
people who only use volumetrics or imperial measurements,
you're on your own if you need to convert this from metric.



Code:
For the cake:
150g polenta
75 g flour
140g brown sugar
zest & juice of one medium orange
a splash of amaretto if the orange wasn't very juciy ;} (or
just because you like it - I do ;})
130ml olive oil
2 tbsp poppy seeds
1.5 tbsp baking powder
4 eggs
250g yogurt
a few pinches of ground rosemary
a pinch of salt

For the syrup:
a few sprigs of fresh rosemary
120g brown sugar
juice of two oranges (~ 100ml)


Instructions:
Preheat oven to ~ 150 C.

Grease a cake tin - I use a round 22cm diameter
silicon one (rolls up nicely for on the way home
in my backpack).

Combine flour, poppy seeds, polenta, ground rosemary 
and baking soda.

Whip eggs and sugar into a foamy cream, add oil, 
zest, juice and yogurt, blend well. Add the dry 
ingredients slowly, constantly stirring till you 
get a smooth batter.

Pour batter into tin, put it in oven and bake 
for ~ 1:00h (your mileage may vary).

Take cake out of the oven, and leave to cool 
for ~ 15 min, remove from tin and cool on a rack.

Prepare syrup from sugar and orange juice, bring them 
to a boil, then turn down to a slow simmer. Add the 
sprigs of rosemary.

Once the cake is cooled down, put a few sprigs of 
rosemary on for decoration, then pour the syrup 
over it.
Nutritional information: This should make 16
pieces, each of which has ~ 198KCal.


Hope you enjoy it as much as I (and everyone else
who ever tried it). :}
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Comments

  1. Old Comment
    So, I purchased an oven 2 weeks back, and have made two cakes by now (banana cake, and a plain one).

    Question: How do you peel zest without peeling inner white filling? Any special techniques for it?
    Posted 02-23-2012 at 05:30 AM by TheIndependentAquarius TheIndependentAquarius is offline
 

  



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