Hello, spring, where are you?
It’s April already and I’m seeing more snow on the ground now than December/January/February… I’m still wearing my winter parka because the gusting wind has kept our Canadian weather around freezing point.
Winter, I love you, since I can use you as an excuse for warm, hearty comfort food. However, you’re a bit like the “clingy-obsessive girlfriend”. I can’t be yours forever.
I am dying to take my bike out for a ride.
I am dying to run on a clean trail.
I am dying to hike around the numerous waterfalls/national parks (minus the mosquitoes, especially given the Zika virus outbreak).
I am dying to walk along the beautiful waterfront.
I am dying to get a tan!!
I am ready to say goodbye to my parka jacket and store it for good (or at least until next winter)!This light and refreshing orange polenta upside-down cake is my cure to the never-ending Canadian winter.
Freshly squeezed orange juice (using the boy’s gun show!!), combined with more orange zest to make a scrumptiously orangey cake. While the orange slices created beautiful visual effect, the whole cake is so simple to put together!
Enjoy with a glass of white wine or a delicious glass of Moroccan orange mimosa.
Orange Polenta Olive Oil Upside-Down Cake
Prep time: 10 minutes
Bake time: 45 minutes
Yield: approximately 10 slices
- 2 large eggs
- ⅔ cup sugar
- Finely grated zest of 1 large orange
- ⅔ cup orange juice – freshly squeezed by the boy
- 1 large orange, peeled and sliced
- ⅔ cup olive oil or sunflower oil
- 1 cup polenta (cornmeal)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ¼teaspoon salt
- Preheat oven to 350 degrees F.
- Line the base and side of a loaf pan with parchment paper and spray with oil. Cover the base evenly with sliced oranges.
- In a large mixing bowl, beat eggs, sugar and orange zest until pale and thick. Whisk in the orange juice and olive oil. Gently fold in all the dry ingredients (polenta, flour, baking powder and salt). Do not over mix!
- Pour the batter into prepared loaf pan. Tap gently to eliminate any air bubbles.
- Bake for 45 minutes or until a toothpick inserted into center of cake comes out clean. (Cake will be more golden brown than a regular cake batter due to the color of polenta)
- Let the cake cool in loaf tin for about 5 minutes, then carefully invert onto a serving plate. Devour while the cake is warm and the kitchen smells heavenly with a glass of Moroccan mimosa!