Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup polenta
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly grated orange zest
- 1/2 cup coconut milk
For the Glaze:
- 1/2 cup freshly squeezed orange juice
- 1/2 cup confectioners' sugar
- 1/4 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, polenta, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar and oil together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the orange juice and orange zest. Beat until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the glaze. In a small bowl, whisk together the orange juice and confectioners' sugar until smooth. Stir in the shredded coconut.
7. When the cake is finished baking, remove from the oven and allow to cool for 10 minutes in the pan. Turn the cake out onto a wire rack and pour the glaze over the top of the cake. Allow the cake to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Coconut milk can be substituted with almond milk.
- Orange juice can be substituted with lemon juice.
Variations:
- Add 1/2 cup of chopped nuts to the batter for crunch.
- Add 1/2 cup of dried fruit to the batter for sweetness.
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter.
- For a lighter cake, use a hand mixer instead of an electric mixer.
- For a richer cake, substitute the vegetable oil for melted butter.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut.
- Serve the cake with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Garnishes:
- Toasted coconut
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice to the batter.
- If the cake is too dense, add a few tablespoons of coconut milk to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure all utensils and equipment are clean and sanitized.
- Make sure to refrigerate any leftovers.
Food History:
Polenta is a traditional Italian dish made from ground cornmeal. It has been eaten in Italy for centuries and is still a popular dish today.
Flavor Profiles:
This cake has a sweet and citrusy flavor from the orange juice and zest, and a nutty flavor from the polenta. The orange-coconut glaze adds a hint of sweetness and a tropical flavor.
Serving Suggestions:
This cake is best served at room temperature. It can be served as a dessert or as a snack.
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Region: Italian