Orange Polenta Cake

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Orange Polenta Cake
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
202
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein2.47 g(3 %)
Fat8.74 g(8 %)
Carbohydrates28.73 g(19 %)
Sugar added19.57 g(78 %)
Roughage1.18 g(4 %)
Vitamin A120.95 mg(15,119 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.56 mg(13 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.23 mg(2 %)
Vitamin B₆0.03 mg(2 %)
Folate25.02 μg(8 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.49 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C27.67 mg(29 %)
Potassium91.74 mg(2 %)
Calcium56.03 mg(6 %)
Magnesium5.26 mg(2 %)
Iron0.2 mg(1 %)
Iodine15 μg(8 %)
Zinc0.05 mg(1 %)
Saturated fatty acids5.04 g
Cholesterol64.1 mg

Ingredients

for
1
For the cake
3 eggs
½ cup caster sugar
½ cup butter (melted and cooled)
½ Orange (juice and finely grated zest)
1 ½ cups Polenta (cornmeal)
½ tablespoon Baking powder
1 pinch salt
1 teaspoon Orange blossom water
For the syrup
3 Oranges (juice)
1 unwaxed Orange (grated zest)
cup caster sugar
How healthy are the main ingredients?
PolentaeggOrangesaltOrangeOrange
Preparation

Kitchen utensils

1 Non-stick pan (24 cm Ø), 2 Bowls, 1 Plate, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Whisk, 1 Slotted spatula, 1 Brush

Preparation steps

1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" springform cake tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar with an electric whisk until thick and mousse like. Beat in the melted butter, orange juice and zest. Add the polenta and baking powder, salt and orange flower water, beating well.
3.
Pour into the tin and bake for 30-40 minutes until golden. Test by inserting a skewer or wooden cocktail stick, which should come out clean.
4.
For the syrup: put all the ingredients into a pan and heat gently until the sugar has dissolved completely. Bring to a boil and simmer for 5 minutes.
5.
Make holes in the cake with a skewer. Pour over the hot syrup and zest and leave to cool completely until the syrup is absorbed, before removing from the tin.