I have a fondness for slightly unconventional cakes. My pistachio and walnut crumbly cake and gingerbread cake with blood orange syrup are perfect examples of my preference for not-too-sweet, spiced, and icing-free cakes. These are more suited to adults than the younger members of the household. This recipe is another addition to that category. It features texture from polenta, spice from star anise in the syrup, and a delicate fragrance from orange blossom water. Despite its refined flavors, the cake is simple to prepare and makes a wonderful finish to dinner with friends, especially when served with Greek yogurt or a dollop of cream.
Ingredients
- Butter at room temperature
- Demerara sugar
- Eggs
- Ground almonds
- Fine polenta
- Zest of two large oranges
- Orange blossom water
- Baking powder
- Icing sugar for decoration
For the Orange and Star Anise Syrup
- Orange juice
- Lemon juice
- Caster sugar
- Orange blossom water
- Small star anise
Instructions
Preheat the oven to 165°C. Grease a 22 cm springform tin and line the base with baking paper. In a bowl, beat the butter and sugar until pale and fluffy. The sugar crystals may remain slightly coarse due to their size. Add the eggs one at a time, beating well after each addition. Incorporate the ground almonds, polenta, and orange zest, mixing thoroughly.
Add the orange blossom water and baking powder, ensuring they are fully combined. Transfer the batter to the prepared tin and spread it evenly using a flat knife. Bake for 40 to 45 minutes, or until the cake is golden, risen, and springs back when lightly pressed. Remove from the tin and let it cool on a serving plate.
To make the syrup, combine the orange and lemon juices, caster sugar, orange blossom water, and star anise in a saucepan. Bring to a boil, then simmer gently for 20 minutes. Allow the syrup to cool to room temperature.
When serving, dust half the cake with icing sugar. You can either pass the syrup for guests to pour over their slices or pour it over the entire cake at the table before serving.
Storage
This cake can be stored in an airtight container for two to three days. Avoid refrigerating it, as this may affect its texture. In humid weather, enjoy the cake on the day it is baked.
Notes
Orange blossom water is a traditional ingredient in North African and Middle Eastern cuisines. It can be found in specialty stores or Middle Eastern markets. If unavailable, it can be omitted, but it adds a unique aroma to the cake. Use sparingly, as it is intended for fragrance rather than flavor.
