Happy Birthday Cake: Oranges & Polenta
Last Saturday was my birthday. I turned 28 and I find it hard to believe. I’m no longer in the younger part of my twenties. I don’t mind getting older, but it does feel weird. It doesn’t feel like I’m 28 at all. But I am. This 28th year of my life is going to be the most awesome year so far. I have nothing planned, but I’m absolutely positive it will be spectacular.
Last week was quiet on the blog. We moved house, sort of. We’re staying with friends until we can move in to our new house in the beginning of December. Sometimes I wonder how we do it. We’ve been living like gypsies the last couple of years. Three years ago we started saving to fund our travels. We moved house 5 times in 1,5 years, each time to a cheaper house. Then we left to travel the world for a year. We never stayed anywhere longer than a month, most of the time only staying for a week. When we got back to Europe, we lived with a great family in Vienna for a week and a half, before moving in with Nick’s dad back in Holland. And now we’re sleeping on two mattresses on an attic without a door or shower. I would lie if I said it’s easy. But I also would be lying if I said I hated it. Maybe because I know it’s not forever.
Back to my birthday: Nick made me a pretty bad ass cake and gave me this book I’ve been eyeing for months. I picked out a recipe and got baking today. It’s not my birthday anymore but it’s not like you need a birthday to eat cake.
For all the Dutch people reading this: you can try this cake today at the awesome Meneer Paprika in Haarlem (where we also work!). Their new website will be online soon, made by us. We’ll share it with you once it’s ready.
Orange and Polenta cake
adapted from Home Made
for the cake
juice of 1 lemon
100 grams of polenta
1 teaspoon of baking powder
1 tablespoon of vanilla sugar
100 grams of almonds, finely chopped
250 grams of light caster sugar
for the garnish
100 ml of apricot marmalade
The baking of the cake
Pre heat your oven to 180°C.
Put two of the oranges in a pan with enough water and boil them for an hour. When they’re done let them cool completely.
Get out your food processor and put the two oranges in whole. Add the lemon juice and pulverize. Stir in the polenta, baking powder and vanilla sugar by hand. When it’s mixed, add in the almonds as well.
Get another bowl and whisk the eggs with the sugar until you have a white foam. This takes a while so I suggest you don’t do this manual. Make sure the bowl is fat-free before you start.
Gently mix the polenta mixture with the airy egg foam and pour it into 26 cm cake pan.
Bake the cake for 35 minutes. Let it cool for 5 minutes, put it on a cooling rack, and let it cool completely.
Now start with the oranges for the topping.
Cut off the top and bottom of the orange, making sure you cut off the white part. Now you can cut off the sides from top to bottom easily. Slice the oranges into neat slices.
Cover the cake with the slices overlapping. Heat the jam in a small pan on medium heat and when it’s warm gently smear it over the oranges. Put the cake in the fridge for a couple of hours before eating.