{"id":1164,"date":"2020-10-11T13:05:22","date_gmt":"2020-10-11T13:05:22","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=1164"},"modified":"2020-10-11T14:23:51","modified_gmt":"2020-10-11T14:23:51","slug":"orange-olive-oil-polenta-cake","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/10\/11\/orange-olive-oil-polenta-cake\/","title":{"rendered":"Orange Olive Oil Polenta Cake"},"content":{"rendered":"
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How do I like my eggs? In cake, duh! <\/em><\/span><\/p>\n

~ Internet image ~<\/em><\/span><\/p>\n<\/blockquote>\n

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I’ve mentioned Jamie Oliver a few times on this blog. He is after all one of the most successful TV chefs over the last decade or so. We all know his particular style cultivated since the first TV series and book, The Naked Chef. He has managed to adapt his personal and cooking style over the years and I still enjoy his shows. So as you have probably guessed, Jamie introduced me to this amazing Orange Olive Oil Polenta Cake. There are lots of recipes for such cakes around, but I wrote down Jamie’s recipe as he was dictating it on his TV show. I haven’t actually been able to find the exact recipe from the TV episode on his website, although he has this<\/a> delicious looking one made with butter instead of olive oil. I have made some changes to the recipe, but I will definitely call this Orange Olive Oil Polenta Cake Jamie Oliver-inspired.<\/p>\n

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Gluten-free … or not<\/h4>\n

Polenta cakes are generally made with polenta and almond flour, making them gluten-free. I also think the combination of the two flours creates the perfect cake texture, ready to soak up a delicious flavoured syrup. Unfortunately, I had to adjust the recipe here, as I can’t use almond flour due to my husband’s nut allergy. So I decided to replace the almond flour with semolina. Semolina is a coarse durum wheat flour used to make pasta and couscous. It is not gluten-free but otherwise works perfectly in this recipe. I have made this cake with almond flour and with semolina and although they are not quite the same, both are delicious. It’s quite different from traditional South African puddings like Malva Pudding<\/a> or Milk Tart<\/a>, but it is definitely equally delicious!<\/p>\n

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But not quite vegan<\/h4>\n

Baking with butter can normally not be beaten, except if your recipe lends itself to using extra virgin olive oil. Maybe it’s because polenta is the Italian form of maize flour, but the olive oil makes this cake what it is! I have not even been tempted to try a recipe that uses butter. And don’t worry – there is no distinct olivey taste – just undertones of the fruity olive oil. This cake does use eggs though and as the flours are quite coarse, it really needs the eggs to make the cake lighter. I am sure an experienced vegan baker could successfully replace the eggs with an adequate substitute. The only thing left to mention is the gooey orange syrup which completes the cake. It combines fantastically with the fruity olive flavours and keeps the cake super moist!<\/p>\n

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\"Orange<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Orange Olive Oil Polenta Cake<\/h2>\n
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Polenta cake with semolina, olive oil and a fragrant orange syrup<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Baking<\/span><\/div>
Keyword: <\/span>Olive Oil, Orange, Polenta, Polenta Cake, Semolina<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>

For the Cake<\/h4>