Glazed Clementine Polenta Cake Recipes

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CLEMENTINE POLENTA SKILLET CAKE

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h

Yield one 9-inch cake

Number Of Ingredients 14



Clementine Polenta Skillet Cake image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Grease a 9-inch ovenproof skillet (or 9-inch round cake pan) generously with the butter, being especially generous when buttering the bottom.
  • Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the clementine slices on top, packing them in tightly, to completely cover the bottom. Set aside.
  • For the cake: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing well to combine after each addition. Add the vanilla extract and mix to combine.
  • Add the flour, polenta, baking powder, ginger and salt and mix to combine. With the mixer running on low speed, pour the buttermilk in a slow, steady stream. Mix well to combine and scrape the bowl well.
  • Pour the batter over the prepared clementine slices and gently spread into an even layer.
  • Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes in the pan then invert onto a wire rack and let cool completely.

3 tablespoons unsalted butter, at room temperature
1/3 cup packed (71 grams) light brown sugar
4 to 5 clementines, peeled and thickly sliced into rounds
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed (106 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup fine polenta
1 teaspoon baking powder
1/2 teaspoon ground ginger
3/4 teaspoon fine sea salt
3/4 cup buttermilk, at room temperature

CLEMENTINE CAKE

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.

Provided by John Willoughby

Categories     dessert

Time 3h45m

Yield 8 to 12 servings

Number Of Ingredients 8



Clementine Cake image

Steps:

  • Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
  • Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
  • In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
  • Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams

5 medium clementines (about 375 grams)
Spray cooking oil
6 large eggs
1 cup sugar
1 teaspoon salt
2 cups almond flour or very finely ground blanched almonds
2 teaspoons baking powder
Powdered sugar, chocolate glaze or candied clementines, for garnish

CREAMY POLENTA WITH BALSAMIC GLAZE

This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 4 servings.

Number Of Ingredients 8



Creamy Polenta with Balsamic Glaze image

Steps:

  • In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.

Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.

4 tablespoons butter, divided
1-1/2 cups half-and-half cream, divided
1 cup 2% milk
1/4 teaspoon salt
1/3 cup cornmeal
1 cup balsamic vinegar
1 tablespoon sugar
1/2 cup grated Parmesan cheese

GLAZED CLEMENTINE POLENTA CAKE

From cuisine.com.au - I'm not sure of the difference between a mandarin, tangerine, or clementine but this looks delicious. Untried.

Provided by ShakenCake

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9



Glazed Clementine Polenta Cake image

Steps:

  • Grease with butter and lightly flour a 22cm round cake tin.
  • Preheat oven to 165°C
  • With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
  • On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
  • Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
  • Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
  • Remove from oven and cool for 15 minutes before unmoulding.
  • Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.

Nutrition Facts : Calories 628.7, Fat 24.4, SaturatedFat 3.9, Cholesterol 126.9, Sodium 158.8, Carbohydrate 95.6, Fiber 2, Sugar 57.2, Protein 8.5

220 g plain flour
120 g fine cornmeal or 120 g instant polenta
2 teaspoons baking powder
1 pinch salt
200 g sugar
240 g eggs
190 ml extra virgin olive oil
260 g icing sugar
clementine, juice and zest of, grated and strained through a fine sieve

NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE

I have converted this one too. Very light and refreshing in the summer. I always serve it with Homemade lemonade.

Provided by nortocbaking101

Categories     Breakfast

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10



Nigella's Gluten Free Lemon Polenta Cake image

Steps:

  • Preheat oven to to 350 degrees farenheit. line the base of a 1x23 cm springform round cake pan with parchment paper. butter the sides of the tin.
  • Beat butter and sugar until pale and whipped.
  • Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
  • Then beat in the lemon zest, scrape the cake mix into the tin
  • Bake about 40 mins, or until cake tester comes out clean.
  • Make the syrup by boiling together lemon juice and sugar in a medium saucepan. once the icing sugar is dissolved in the pan you are done.
  • Prick the top of the cake all over with the cake tester and pour the warm syrup over the cake and leave to cool before taking the cake out of the pan.

3/4 cup and 2 tbsp. unsalted butter
1 cup caster sugar
2 1/4 cups ground almonds
9 tablespoons cornmeal
1 1/2 teaspoons gluten free baking powder
3 eggs
zest from 2 lemon (save juice for syrup later)
syrup
juice from the 2 lemon
1 cup powdered sugar

CRANBERRY & CLEMENTINE POLENTA CAKE WITH ZESTY CINNAMON CREAM

Make a festive polenta cake with cranberry and clementine flavours and a cinnamon cream to serve. It's a fabulous dessert at Christmastime

Provided by Anna Glover

Categories     Dessert

Time 1h40m

Number Of Ingredients 11



Cranberry & clementine polenta cake with zesty cinnamon cream image

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Butter the base and side of a 23cm round cake tin, and line with baking parchment.
  • Beat the butter and sugar with an electric whisk until pale and fluffy, about 5 mins. Add the eggs, one at a time, with a spoonful of the flour between each addition. Mix well. Fold in the remaining flour, the polenta and clementine zest, then gently fold in the cranberries (defrosted berries can stain the batter red if folded too much, so do this carefully). Spoon into the tin and smooth the top using the back of a spoon. Bake for 1 hr-1 hr 15 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely.
  • To make the cream, whisk all the ingredients together to soft peaks in a large bowl using an electric whisk. Chill until ready to serve. Serve the cake with the cream on the side. The cake will keep for up to three days in an airtight container.

Nutrition Facts : Calories 616 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

250g salted butter, softened, plus extra for the tin
250g caster sugar
4 large eggs
200g self-raising flour
150g polenta
4 clementines, zested
150g fresh or frozen cranberries (defrosted if frozen)
300ml double or whipping cream
½ tsp cinnamon
2 tbsp icing sugar
3 tbsp clementine juice

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