I’ve been a little slack in posting of late – well, it’s been a week but I was trying to do two posts a week and I think I’ve done one in a fortnight and whilst I’m pretty darned sure no one has been pining over my lack of posts, I am truly sorry for being a little bit rubbish.
In my defence I started working in an office again last week. Whilst everyone is really quite lovely and the work is interesting, it’s been a big ole mindset shift from being able to work in my pajamas from 9-11, then catch up on the previous night’s TV at 11am with a cuppa and a biscuit, then maybe have a shower at about 1pm, then do some more work, then contemplate dinner from about 4pm, I’m now actually accountable for what I do between the hours of 9-5. As Dolly said, what a way to make a living. Or something like that, I’m a fiend for mishearing song lyrics.
Anyway, yes, working – great. Being back in London on a daily basis – great. Commuting – actually sucks eggs. Why do people do this? (probably to be back in London, I’d imagine). But everyone seems so bloody angry about it and the Met line seems to be filled with people who tut. Enough with the tuttery please, it makes commuting (which isn’t fun) even less fun. And everyone must stop wearing black. I mean, I wear a lot of black, but my current handbag is pink. Black macs, black trousers, black backpacks. Cheer up buttercups, you work in the best city in the world, it’s spring (ish), get some colour in your lives. And smile. AND STOP TUTTING.
I do have a couple of posts lined up on various bits and pieces (like the lovely day out I had with my dear friend Charlotte who writes the lovely Baking Betsy blog but is so much more than just her blog!) but today I mostly want to talk about the <deep breath> orange rosemary thyme cinnamon clove polenta cake I made at the weekend. <And exhale>.
So I mentioned last week how my herb garden is growing a treat and I do really like using herbs and spices in sweet things. We had yet another lunch (such hardship) to go to on Bank holiday Monday so (as per boringly usual) I offered to bring dessert.
Because the herb garden is so fruitful, I decided to raid it for a cake. And because my wino loves an almond based anything, I thought a polenta and almond cake would work, and we had some oranges that were fast approaching the big orange playground in the sky and the rest as they say, came together beautifully. Do they say that? I have no idea. It was maybe a little Christmassy for May bank holiday, but heck, Christmas is awesome so I won’t hear any complaints, OK?
Here’s the recipe and some pics, anyway. Hope you enjoy. Next week, I may even leave the rosemary out of a pudding. I know right? CRAZY.
Orange cinnamon clove thyme rosemary polenta cake (with almonds too)
- 5 small oranges or two large ones (I had that easy peeling variety but any orange would do)
- 1 stick of cinnamon
- 4 cloves
- 6 eggs
- 200g polenta
- 100g ground almonds
- 250g golden caster sugar
- Pinch of salt
- 1 tbsp finely chopped rosemary leaves
- 1 tbsp finely chopped thyme leaves
For the syrup
- 100g caster sugar
- 100ml hot water (from the kettle, freshly boiled)
- Zest of one orange
- 1 tsp mixed rosemary and thyme, finely chopped
Grease and line a 23cm tin – I used a spring form one and if you do, make sure you line all the sides and the bottom – there may be some leakage if not.
Put the oranges, cloves and cinnamon into a pan and cover with water. Bring to the boil, then reduce the heat and simmer for about an hour, until the oranges are super soft. At this stage preheat the oven to gas mark 4 – approx 160C.
Take the oranges and spices from the pan, slice in half and remove the seeds (if they have any). Leave to cool, then put them into a blender and blend till you have an orange puree. Skin, spices and all.
Beat the eggs so they’re light and airy – it’ll help give your cake a little rise.
Measure out all the other ingredients into a large bowl, then beat in the eggs, followed by the orange puree.
Pour the cake batter into the prepared cake tin, put into the oven and bake for 50mins – 1 hour.
Whilst the cake is baking make the syrup by simply dissolving the sugar in the hot water, then adding the herbs and zest and allowing to steep. When the cake is cooked, prick a few holes into the top with a skewer and pour half the syrup over it.
Allow the cake to cool before pouring the rest of the syrup over – the flecks of orange and green look just lovely on the top of the cake.
Slice and serve with a spoonful of cream or ice cream or creme fraiche or yoghurt. Or if you’re rubbish like me and forget all those things, it’s really nice on it’s own too. Promise.