Serves6 to 8
- Active Time:35 min
- Start to Finish:2 1/2 HR (includes cooling)
ADAPTED FROM OTTOLENGHI: THE COOKBOOK
February 2009
We love the way this one-of-a-kind dessert incorporates so many dimensions into a sophisticated whole. The cake gets its crumbly texture from ground almonds and polenta, while the orange zest and orange-flower water lend citrus and floral notes. The topping—sliced oranges embedded in rich caramel—glistens from a last-minute application of a delicate orange-marmalade glaze.
View more of our favorite recipes from this issue.
For Caramel Orange Layer
-
1/2
cup
superfine granulated sugar
-
2
tablespoons
water
-
2
tablespoons
unsalted butter, cut into bits
-
2
navel oranges
For Cake
-
1 3/4
sticks unsalted butter, softened
-
1
cup
superfine granulated sugar
-
3
large eggs
-
2
teaspoons
orange-flower water
-
1/2
cup
all-purpose flour
-
1
teaspoon
baking powder
-
1/2
teaspoon
salt
-
2
cups
ground almonds (7 oz)
-
2/3
cup
quick-cooking polenta
For Glaze
-
1/4
cup
orange marmalade
-
1
tablespoon
water
Make Caramel Orange Layer:
-
Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment.
-
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
-
Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
-
Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.
Make Cake:
-
Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest.
-
Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined.
-
Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.
Cooks’ note: Cake, without glaze, can be made 1 day ahead and kept, wrapped well, at room temperature. Glaze before serving.
