Chef Devon Sanner’s
Local Vegetable Recipes
Orange and Polenta Cake
Organic Valencia Oranges -Covilli Brand Organics - Nogales, AZ
January 4th, 2021
Ingredients for Polenta Cake:
1 cup unsalted butter
1 cup Sugar
3 Eggs
1 tsp. Vanilla extract
1 cup Almond meal
2/3 cup Polenta
2 Oranges
1 tsp. Orange blossom water
1 tsp. Baking powder
Ingredients for Drunken Orange Syrup:
6 oz. Orange juice
1 oz. Orange blossom water
2 oz. Orange liqueur (e.g. triple sec or other)
½ cup Sugar
Procedure for Drunken Orange Syrup:
Combine all ingredients in a saucepan.
Simmer over low heat for approximately 10 minutes until slightly reduced.
Set aside to cool.
Procedure for Polenta Cake:
Preheat oven to 350 F. Spray and line an 8-inch springform pan.
Cream the butter and sugar. Beat in eggs one at a time, then stir in the vanilla.
In a separate bowl, combine almond meal, polenta, orange zest, orange blossom water, and baking powder. Fold in the creamed butter mixture.
Pour the mixture into the springform pan and bake approximately 40 minutes, until the surface is light brown and the cake is pulling away slightly from the sides of the pan.
Remove the pan from the oven and allow it to cool for 10 minutes.
Prick the cake all over with a fork and brush generously with syrup.
