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Polenta cake with candied orange and orange syrup
Polenta cake with candied orange: sunny gluten-free Italian pastry made with corn semolina.
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Ingredients
Directions
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Cut 1 orange into slices that are as thin as possible. Grate the orange skin of the rest of oranges and press the fruit.
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Let the sugar roast with the water in a saucepan. Add the orange slices and cover with a piece of baking paper.
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Cook gently for 25 minutes on low heat. Remove the pan from the heat and allow to cool.
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Preheat the oven to 170 ° C.
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Heat a frying pan without oil or butter and toast the pecans in 5 min. Golden brown. Let cool on a plate.
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Line the bottom of the spring form with baking paper and grease the edge.
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Grind the pecans fine in the food processor and put in a large mixing bowl.
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Sift the polenta and the baking powder over the bowl with pecans and scoop.
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Put the grater with the rest of the sugar, the crème fraîche and the salt in the food processor and let it run for 4 minutes.
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Leave the machine on and add 1 to 1 eggs until it is well mixed.
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Mix the thin batter carefully through the polenta mixture. Pour the batter into the spring form and bake for about 30 minutes in the middle of the oven.
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After 25 minutes, check for doneness by inserting a skewer. Let the cake cool for 10 minutes in the mold on a rack.
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Meanwhile, make the orange syrup. Remove the orange slices from the saucepan. Add 100 ml of orange juice to the pan and bring to the boil.
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Cook over medium heat for about 5 minutes until thinly sliced. Stir occasionally.
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Prick holes in the cake with a skewer so that the syrup can be well absorbed. Pour the warm syrup over and place the orange slices on it.
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Allow to cool completely in 1 hour in the mold. Yummy! .
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Nutrition
375Calories
Sodium8% DV185mg
Fat28% DV18g
Protein12% DV6g
Carbs15% DV46g
Fiber8% DV2g
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