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Dhruv Baker's orange & Grand Marnier polenta cake
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225g unsalted butter, softened, plus extra for greasing
225g caster sugar, plus 4 tsp
4 Waitrose British Blacktail Medium Free Range Eggs
150g ground almonds
1 vanilla pod, split lengthways, seeds scraped out
2 tsp baking powder
1 tbsp orange blossom water
8 tbsp Grand Marnier
1 tub vanilla ice cream, to serve
1. Preheat the oven to 160°C, gas mark 3 and line a 23cm round tin with buttered baking parchment. Cream the butter and 225g sugar until pale then whisk in the eggs one at a time. Fold in the polenta, almonds, vanilla seeds and baking powder, then the orange blossom water, the finely grated zest of 2 oranges, the juice from 1 orange, and half of the Grand Marnier.
2. Pour the mixture into the tin and cook for 45 minutes or until
a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool.
3. Once the cake has cooled, top and tail the remaining oranges, then carefully slice away the skin and pith. Cut out each segment over a bowl to catch any juice. Squeeze out the remaining juice from the membranes. Strain the juice into a small pan and add 4 tsp caster sugar. Bring to a simmer for 3-4 minutes, then add the remaining Grand Marnier and continue to simmer for a further 4-5 minutes or until reduced and syrupy. Set aside to cool slightly.
4. Warm a small griddle or frying pan over a high heat. Cook the orange segments for 1 minute until just coloured. Place into the Grand Marnier syrup. Prick holes in the top of the cake with a skewer, pour over half the syrup mixture and allow to soak in and scatter the segments evenly over the top. Slice the cake and serve with the segments and the ice cream.
Typical values per serving:
This recipe was first published in August 2017.