RECIPE FOR A FRUIT CAKE RECIPES

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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

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

LEMON DRIZZLE CAKE RECIPE | FRUIT RECIPES | JAMIE OLIVER ...



Lemon Drizzle Cake Recipe | Fruit Recipes | Jamie Oliver ... image

If anything's worth taking a little tea break for, it's a wedge of this classic lemon drizzle cake

Total Time 50 minutes

Yield 8

Number Of Ingredients 11

115 g unsalted butter softened
115 g caster sugar
4 large free-range eggs
180 g ground almonds
30 g poppy seeds
2 lemons zest and juice of
125 g self-raising flour sifted
100 g caster sugar
90 g lemon juice
225 g icing sugar
1 lemon zest and juice of

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
    2. Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
    3. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
    4. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

Nutrition Facts : Calories 284 calories, FatContent 14.1 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 32.4 g carbohydrate, SugarContent 27.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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