Clementine, Saffron and Polenta Cake

Clementine, Saffron and Polenta Cake

By Julie Published: November 30, 2012

• Makes: 1 cake (12 Servings)
• Prep: 20 mins
• Cook: 1 hr 40 mins
• Ready In: 2 hrs 10 mins

This is a delicious and easy crowd pleaser! A bit different, and it has a nice christmassy feel about it! Lovely!

Ingredients

• 8 whole Clementines seedless
• 1 pinch Saffron
• 6 large Eggs
• 150 grams Polenta
• 150 grams Ground Almonds
• 350 grams Caster Sugar
• 100 ml Water

Instructions

1. Put 6 whole clementines in a large pan and cover with water. Bring to the boil, and simmer for 40 minutes. Drain and leave to cool. Preheat the oven to 180c.
   
2. Grease and line a 23cm round cake tin. Blend the clemetines with a pinch of saffron, then transfer to a mixing bowl. Beat the eggs in, and then add the polenta, almonds, and 250g of the sugar, give it all a really good stir, until well combined. Pour the mixture into the tin, and bake for about 50 mins. Once done, let it rest in the tin.
   
3. Now add the rind and juice from the 2 remaining clementines to a pan, along with 100ml of water, and the remaining 100g of sugar. Stir over a gently heat until the sugar dissolves, then bring to the boil for a few minutes.
   
4. Pierce a few holes in the cake with a skewer and pour over half of the mix, let the cake sit in the tin like this for about 10 mins, then take the cake out and take the lining off. Place on your serving plate, and drizzle with the rest of the syrup. You can serve with some whipped cream, or creme fraiche. Delightful!
   

• Cuisine: Italian
• Course: Dessert
• Skill Level: Easy