
Orange and Lemon Polenta Cake Recipe
Ingredients for the Cake
2 x seville orange ( 1 will be cooked)
2 x lemon (1 will be cooked )
90gr of blanched almonds ( no skin)
4 eggs
Pinch of salt
80gr of caster sugar
40 ml olive oil
5g of polenta
5gr of baking powder
​
Ingredients for the Cardamon glaze
1 seville oranges
3 - 4 cardamon pods
40 gr caster sugar
​
Ingredients for the Orange blossom Tueil Cage
40gr Orange Blossom Honey
40gr plain Flour
40gr Room temp Butter unsalted
40gr Egg White
​
Ingredients for the Early Grey and Bergamot Ice Cream
2 cups of double cream
1 cup of whole milk
3/4 cup of sugar
6 tbs of loose early grey tea
1/2 tsp salt
6 large egg yolks
2 fresh bergamot ( 1 for serving and 1 for cooking)
​
Method for Orange Lemon and Polenta Cake
1. Place the lemon and orange in a pan of boiling water and cook for 20 minutes.
2. Once cooked, remove them from the pan and immerse them in cold water to cool.
3. While the fruits are cooling, toast the almonds in a dry frying pan until golden.
4. Transfer the toasted almonds to a blender and blend until they become fine crumbs.
5. Once the fruits have cooled, cut them open and remove any seeds.
6. Add half of each fruit to the blender, along with their juice.
7. Blend the almonds and fruits until they form a smooth paste.
8. In a mixing bowl, whisk the eggs and salt until they become foamy.
9. Add the sugar and olive oil to the whisked eggs and mix well.
10. Gently fold in the polenta and baking powder.
11. Grease the molds.
12. Slowly pour the cake mixture into the semi-half sphere molds.
13. Bake the cake in the oven.
14. After baking, remove the molds from the oven and let the cakes rest on a wire rack. Optionally, you can refrigerate them as well.
​
​
Method for the Cardamom glaze:
-
Squeeze out the juice and pour it into a small saucepan.
-
Add the sugar and cardamom pods to the saucepan.
-
Gently simmer the mixture.
-
Cook it until it thickens into a nice syrupy glaze.
-
Use a fork to make small holes on the top of the cake, and slowly drizzle the glaze over the cake.
-
Remove the cardamom pods and discard them.
​
Method for the Orange Blossom honey tuiel cage
1. Preheat the oven to 150 degrees.
2. In a saucepan, melt the butter and honey together to create a combined mixture.
3. In a bowl, combine the remaining ingredients, then add the honey mixture.
4. Stir the ingredients together until a paste is formed.
5. Use a palate knife to spread the mixture onto the cake honeycomb moulds.
6. Place the moulds in the oven and bake for approximately 8 minutes, or until they turn a golden colour.
7. While still hot, remove the honeycomb shapes from the moulds and immediately shape them over conical metal cone moulds.
8. The honeycomb will harden as it cools, ensuring that it retains its shape. do this very fast as they harden super quick.
​
Method for Early Grey Tea and bergamot ice cream
1. Carefully remove a few slices of fresh bergamot peel, ensuring to remove the pith.
2. Add the bergamot peel to the sugar and gently rub it to release the oils into the sugar.
3. In a heavy-bottomed saucepan, warm up the milk, cream, and half of the sugar.
4. Add the tea bags to the milk mixture and let it steep for 10-15 minutes.
5. Remove the tea bags from the mixture.
6. In a mixing bowl, combine the egg yolks and the remaining sugar. Mix until creamy.
7. Once the milk mixture is cooling, slowly pour it into the egg yolk and sugar mixture, combining them to form a custard.
8. Heat the custard slowly, until it thickens, then cool down over ice.
9. Once cooled pop into ice cream machine and churn. Then add it to your hollowed out bergamot shells.