Chocolate orange polenta cake
Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.
- 2 hrs cooking
- Serves 10
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Ingredients
Chocolate orange polenta cake
- 1 cup (220g) caster sugar
- 1 1/2 cup (375ml) water
- 2 small oranges, sliced
- 1/4 cup (60ml) water, extra
- 125 gram butter, softened
- 1 tablespoon finely grated orange rind
- 1 cup (220g) firmly packed brown sugar
- 3 eggs
- 1/2 cup (35g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup (50g) cocoa powder
- 1/2 cup (60g) almond meal
- 1/2 cup (125g) polenta
- 1/3 cup (80g) sour cream
- 1/4 cup (60ml) orange juice
- 1/2 cup (90g) dark chocolate, chopped
Method
Chocolate orange polenta cake
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1Preheat oven to moderate, 180°C (160°C fan-forced). Grease a deep 20cm-round cake pan; line the base and side with 2 layers of baking paper.
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2Combine caster sugar and the water in a large frying pan. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil, then simmer, without stirring, uncovered, for about 5 minutes or until syrup thickens slightly. Add orange slices; simmer gently, uncovered, for about 7 minutes or until rind is tender, turning slices halfway through cooking time.
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3Remove from heat; using tongs, lift orange slices from syrup and transfer to cover base of prepared pan, slightly overlapping each slice. Reserve syrup.
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4Add extra water to reserved syrup in pan; bring to boil. Reduce heat; simmer, uncovered, without stirring, for about 5 minutes or until syrup is a light honey colour. Pour two-thirds of the hot syrup over orange slices in pan; reserve remaining syrup.
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5Beat butter, rind and brown sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
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6Transfer mixture to a large bowl; using wooden spoon, stir in combined sifted flours, soda and cocoa, then almond meal, polenta, sour cream, juice and chocolate. Carefully spread mixture over oranges in prepared pan.
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7Bake cake in a moderate oven for about 1 1/4 hours. Stand cake for 15 minutes, then turn onto serving plate.
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8Spoon reserved syrup over oranges.
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