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- Lemon and Polenta Sponge with Caramelised Oranges
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PrintLEMON AND POLENTA SPONGE WITH CARAMELISED ORANGES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 190° / 375°F / Gas mark 5. Grease a 9-inch springform tin and line with parchment.
- The Sponge: Whisk eggs and sugar in a bowl until thick, creamy and pale.
- Fold in polenta, semolina, baking powder and lemon puree. Pour mixture into tin and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool for at least 20-30 minutes before removing from tin.
- Caramelised Oranges : Gently heat the caster sugar with orange juice. Bring to the boil and cook to a golden caramel. Add orange slices and simmer for 2 minutes. Allow to cool.
- Dust the sponge with icing sugar and sliced. Accompany with warmed caramelised orange.
INGREDIENTS
The Sponge
- 250 grams light brown sugar
- 100 grams fine polenta
- 150 grams semolina
- 1 teaspoon baking powder
- 2 lemons, cooked, drained, deseeded and pureed
- 3 large eggs Icing sugar, to dust
Caramelised Oranges
- 6 oranges, peeled, pith removed, sliced to thin rounds and deseeded
- 150 grams castor sugar
- 100 ml orange juice
10 comments for “Lemon and Polenta Sponge with Caramelised Oranges”
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