- 7 years ago
We’ve had a great response when we post our recipes, and we don’t blame you! Summer is the perfect time to try recipes with fresh fruit and vegetables.
So here’s another! Try this Blood Orange Polenta Upside-Down Cake with Whipped Créme Fraîche.
Phew! (It’s easier to make than to say.)
- 7 tablespoons sugar divided, plus 3/4 cup sugar
- 3 tablespoons tablespoons water
- 8 tablespoons unsalted butter, room temperature
- 3 unpeeled small to medium blood oranges
- 3/4 cup plus 3 tablespoons unbleached all purpose flour
- 3 tablespoons polenta or coarse yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3/4 teaspoon vanilla extract
- 2 large eggs, separated
- 6 tablespoons whole milk
- 1/4 teaspoons nutmeg
- 1 cup chilled créme fraîche (available at most supermarkets and at specialty food stores
- 2 tablespoons sugar
- Preheat oven to 350° F
- Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter oven proof skillet.
- Stir over medium heat until sugar dissolves
- Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes.
- Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
- Cut off both rounded ends of each orange so ends are even and flat.
- Cut oranges into 1/16- to 1/8- inch thick rounds. Remove and discard any seeds.
- Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
- Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend.
- Beat 3/4 sugar, remaining 6 tablespoons of butter, and vanilla in another medium bowl until light and fluffy using electric mixer.
- Add egg yolks 1 at a time, beating well after each addition.
- Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
- Beat egg whites in large bowl until soft peaks form, using clean dry beaters.
- Add remaining 1 tablespoon sugar and beat until stiff but not dry.
- Fold 1/3 of egg whites into batter to light, then fold in remaining egg whites in 2 additions.
- Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
- Bake cake about 45 minutes.
- Invert cake on to platter to cool for about 10 minutes.
- Beat chilled créme fraîche and 2 tablespoons sugar in medium bowl.
- Cut cake into wedges and serve with dollop of whipped créme fraîche.
Compliment of Chef: Sierra A. Martin,