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BSM TEST KITCHEN: Citrus Coriander Polenta Cake
February 16, 2023 2 min read
By Pam Thibodeaux, BSM Test Kitchen
Yield: One 8-inch round cake
Serves: 8-10 servings
Use 8-inch round tall cake pan or springform pan.
Cake batter:
112g softened butter
112g grapeseed or canola oil
220g powdered sugar
3 large eggs (room temperature)
3 medium oranges zested (reserve juice)
1 lemon zested (reserve juice)
2 tbsp toasted coriander seed (will yield ground 2 ½ tsp)
1 tsp orange liqueur or orange extract
190g almond flour
110g BSM stone-ground polenta (yellow used here)
½ tsp baking powder
½ tsp salt
Syrup:
Reserved juice from citrus (about ¼ cup)
¼ cup sugar
Suggested Toppings:
Whipped cream, whipped labneh, yogurt choice, whipped mascarpone etc.
Fresh seasonal fruit. Pair with a glass of prosecco. Why not?!
Directions
1. Preheat oven to 350F. Place a square piece of parchment into the 8in round pan so that
it forms to the edges. Spray the bottom of the pan if needed to allow parchment to
stick. Set aside.
2. Take your coriander seed and place on baking sheet to toast in pre-heated oven for
5min. Once cooled, grind in spice grinder or whatever mixer you have to achieve ground
coriander. Do not skip the toasting as this releases the lemony aroma and flavor of the
coriander seed.
5min. Once cooled, grind in spice grinder or whatever mixer you have to achieve ground
coriander. Do not skip the toasting as this releases the lemony aroma and flavor of the
coriander seed.
3. Combine butter, oil and powdered sugar in your mixer and mix on medium-high using the paddle attachment. Add your orange and lemon zest along with ground toasted coriander. Add 1 egg at a time mixing on low-medium. Add your liqueur or extract and mix.
4. In a separate bowl measure out your dry ingredients: almond flour, polenta, baking powder and salt.
5. Add your dry to the wet mixture in increments of three mixing on low and allowing each
add in to hydrate into the batter. Continue to mix only until all dry is combined. Remove
from mixer and continue to fold the batter with a spatula to ensure all dry is incorporated into the batter. This also prevents over mixing with your stand mixer.
add in to hydrate into the batter. Continue to mix only until all dry is combined. Remove
from mixer and continue to fold the batter with a spatula to ensure all dry is incorporated into the batter. This also prevents over mixing with your stand mixer.
6. Pour batter into prepared cake pan, bake at 350F for 45-50 minutes or until a toothpickinserted in the center comes out clean.
7. While cake is baking prepare citrus syrup by placing the citrus juice and sugar in a small
saucepan. Cook the mixture on low-medium until sugar dissolves. Set aside.
saucepan. Cook the mixture on low-medium until sugar dissolves. Set aside.
8. Allow cake to cool for 10min in the pan, then remove from pan, exposing the cake sides
from the parchment.
from the parchment.
9. Using a toothpick or cake tester, poke holes in and around the top of the cake. Brush the
citrus syrup on the top of the cake and along the sides.
citrus syrup on the top of the cake and along the sides.
10. Allow to cool completely at room temp for up to 1 hour before adding any topping and
before serving. Can be stored for longer shelf life in the fridge.
before serving. Can be stored for longer shelf life in the fridge.
Pro Tips! Can be made the night before to allow a “resting” period for the cake, as the flavors will continue to develop. If made the night before, allow to cool completely at room temp, then store covered in the fridge overnight. Add any desired toppings the next day. This allows for cleaner cut slices. Serve room temp or cold out of the fridge, I almost prefer it served cold! ~Pam Thibodeaux