FRUIT IN SYRUP RECIPE RECIPES

ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

Orange & polenta cake | Fruit recipes | Jamie Oliver recipe image

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!

Yield 10

Number Of Ingredients 13

Ingredients

200 g unsalted butter (at room temperature), plus extra for greasing
200 g demerara sugar
3 large free-range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges
1 teaspoon orange blossom water
1 teaspoon gluten-free baking powder
5 cardamom pods
250 ml orange juice (from 3-4 oranges)
30 ml orange blossom water
125 g golden caster sugar

Steps:

1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

Nutrition Facts : Calories 470 calories, FatContent 29.5 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 45.1 g carbohydrate, SugarContent 36.5 g sugar, SodiumContent 0.2 g salt, FiberContent 1.9 g fibre

PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pancake Syrup Recipe: How to Make It - Taste of Home image

My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 cups.

Number Of Ingredients 4

Ingredients

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

Steps:

In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 26g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving

1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

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My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
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