Almond and Clementine Mandarin Polenta Cake
Ingredients:
Yield: 8-10
For the Glaze
- Juice from 4 Clementine mandarin oranges
- 3 tablespoons evaporated cane juice
Getting it done:
- Preheat oven to 325 degrees.
- Oil bottom and sides of a 10-inch cake pan and line with parchment paper.
- Cream butter and cane juice in a mixer on high speed until light and fluffy. Drop speed to medium and add eggs one at a time until just incorporated. Turn off mixer and fold in ground almonds, polenta, flour, baking powder, mandarin juice and zest until just combined.
- Pour mixture into cake pan and bake for 1 hour or until set and golden brown.
For the Glaze
- Mix the mandarin juice and cane juice until dissolved. Prick the surface of the cake with a fork and pour juice mixture over the surface. Let the cake rest and cool to room temperature.
- Invert the cake onto a plate to remove the parchment paper. Invert again onto a cake platter.
To serve
- Cut into 8-10 slices. Pour powdered sugar into a sieve and tap lightly to dust liberally with powdered sugar. Serve immediately.
- *For a gluten-free version, replace the flour with non-gluten flour.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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