Eat Orange & Thyme Polenta Cake. It's somebody's birthday somewhere!
I present to you my Orange & Thyme Polenta Cake! It's frosted with a Greek yoghurt cream cheese honey and thyme, and topped with blueberries and kiwi.
You guys need to get on bored with polenta cake if you're not already. This cake is light, textured as it uses coarse polenta, sweet and tangy with a hint of the flowery herbiness from the fresh thyme. The lemon, Greek yoghurt and cream cheese offsets the sweetness of hte orange thyme honey soaked sponge- it is the perfect summer cake! It's like a lemon drizzle cake but more indulgent and dressed up!
Give it a go, and let me know how you liked it!
Serves 8 -10
Prep. & Baking Times: 45 mins to 1 hour prep, 30 mins cooking, 15 mins - 30 mins cooling,
Total Time: 1.5 - 2 hrs
Difficulty: Easy
POLENTA CAKE
200g unsalted butter, at room temperature
200g caster sugar or runny honey
4 eggs
1 tsp vanilla extract
1 heaped tbsp fresh thyme
3 oranges, finely zested
75g coarse polenta
75g plain flour
150g ground almond
1 tsp baking powder
1/4 tsp of salt
SYRUP
3 oranges, juiced
4 tbsps honey
fresh thyme
ICING
50g unsalted butter, room temperature
250g cream cheese
4 heaped tbsps Greek yoghurt
4 heaped tbsps icing sugar, sieved
1 tsp vanilla Extract
1 lemon, zested and juice only half of the lemon
A piinch of salt
DECORATION
Blueberries
4 Kiwis, sliced and halved
Runny honey
Method:
Preheat the oven to 160°C / Fan 180°C / 320° F / Gas Mark 3. Grease and line 3 tins with greaseproof paper and set aside.
Place all the ingredients for the syrup in a pan and let it thicken. Let cool
In a bowl, cream the butter with the sugar. Add the eggs one at a time. Stir in the ground almond, zest and vanilla extract. Sieve the flour into the mixture, and add the baking powder, polenta and salt. Mix and sprinkle in the chopped thyme.
Divide the mixture into 3 tins and place in the centre of the oven. Bake for 25 minutes. When done, prick holes all over the sponges. Let cool. Once cooled, drizzle the syrup all over the sponges. Set aside.
For the frosting, cream the butter in a bowl. Sieve the icing sugar and mix in until there are no lumps. Add the cream cheese, yoghurt, lemon zest and juice, and a pinch of salt. Mix until there are no lumps.
To assemble, place a couple of dots on a serving plate you'll be using, place one sponge on top. spoon a layer of the frosting and smooth out. Do the same with the rest of the sponges, then add the blueberries and sliced kiwi on top. Before serving, sieve some icing on the fruits, drizzle some runny honey on top and serve!
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