An easy orange polenta cake that goes well with ice cream or whipped cream. You can use grapefruit or oranges. Smelling it baking will draw the family to the kitchen.
Ingredient
CAKE– 2/3 cup plain yellow cornmeal– 1 cup all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– Pinch of salt– 1/2 cup sugar– 2 large egg– 1/2 cup vegetable oil– 1/4 cup orange juice– 1/4 cup coconut milk– 2-3 small oranges sliced about 1/8 inch thick– Zest of 1 orangeGLAZE– 1 cup confectioner's sugar– Juice of one orange
Direction
1
Heat oven to 350 F. Wash and dry oranges. Remove the orange ends and slice the rest 1/8 inch thick. Remove all seeds.
2
ORANGES
Turn on broiler. Sprinkle 3 Tbsp. sugar over orange slices on a foil-lined baking sheet with a wire rack. Set aside after broiling to slightly caramelize, about 7 minutes, rotating pan.
3
Mix coconut milk and orange juice in a small bowl. Mix cornmeal, flour, baking powder, baking soda, salt, and orange zest in a medium bowl.
4
Beat egg whites until soft and peaks form in another medium bowl. Reserve beaten egg whites.
Beat sugar and oil for 1 minute in a clean mixer bowl.
5
Add egg yolks one at a time on medium speed until combined. Add 1/3 flour mixture. Add 1/2 orange juice/coconut milk and beat for a minute. Add another 1/3 flour mixture.
6
Stop the mixer and scrape the pan sides with a spatula to combine the flour mixture. Add the remaining orange juice/coconut milk and beat for a minute. Add remaining flour mixture.
7
Stop the mixer and gently fold egg whites until streak-free.Pour batter on caramelized oranges. Smooth batter with a spatula. Bake 30–35 minutes until a toothpick inserted in the middle comes out clean. Create the orange glaze while the cake bakes.
8
GLAZE
Mix confectioner's sugar and orange juice in a small bowl. Blend until spreadable. Thin or thicken with juice or confectioner's sugar.After 10 minutes, remove the cake from the pan onto a plate. After the cake cools, glaze and add oranges.