Polenta Bundt
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
1
- Ingredients
- 3 unwaxed Oranges (finely grated zest)
- 1 unwaxed lemon (finely grated zest)
- 1 ⅛ cups unsalted butter
- 1 ¼ cups caster sugar
- 1 tsp vanilla extract
- 5 eggs
- 2 cups Semolina
- 2 tsps Baking powder
- 1 ¾ cups Almond flour
- To decorate
- powdered sugar
Preparation
Kitchen utensils
1 Small knife, 1 Tablespoon, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Cutting board
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 26cm|10" gugelhopf or ring tin.
2.
Beat the grated zests with the butter until creamy. Beat in the sugar and vanilla.
3.
Beat in the eggs, one at a time, beating well until blended.
4.
Stir in the semolina, baking powder and ground almonds and mix well.
5.
Spoon into the tin and bake for about 1 hour, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
Sift a little icing sugar over the top just before serving.
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