This flourless cake is made with a mixture of ground almonds and polenta, which gives a texture that is dense yet soft. The hot syrup poured over at the end makes it incredibly moist.
SERVES 6–8 VEGETARIAN
375g (13oz) butter, softened, plus extra for greasing
200g (7oz) medium or coarse polenta, plus 1 tbsp extra for dusting
375g (13oz) caster sugar
5 eggs
Finely grated zest of 2 oranges
Juice of 1 orange
300g (11oz) ground almonds
1 tsp baking powder
4 tbsp chopped pistachio nuts, to serve
For the syrup
Juice and finely grated zest of 1 orange
50g (2oz) caster sugar
23cm (9in) diameter spring-form/loose-bottomed tin with 5cm (2in) sides
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the cake tin, place a disc of greaseproof paper in the bottom and dust the tin with 1 tablespoon of polenta.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then add the orange zest and juice. Fold in the remaining ingredients and spoon the mixture into the prepared tin. Place in the oven and cook for 80–90 minutes or until a skewer inserted into the centre of the cake comes out clean.
3 Remove the cake from the oven and allow it to cool in the tin for about 20 minutes before transferring to a serving plate. Using a skewer, make about eight holes, each around 2.5cm (1in) deep, across the surface of the cake.
4 To make the syrup, mix together the orange zest and juice with the caster sugar in a small saucepan. Bring to the boil and keep boiling for 2 minutes, then remove from the heat and immediately drizzle all over the polenta cake. Serve warm or at room temperature with a scattering of pistachio nuts and a dollop of crème fraîche.
RACHEL’S TIP
Depending on the oven, I sometimes quickly open it to place a piece of foil on top of the cake after 45 minutes, to prevent it from getting too brown.
Almond meringue with apricot purée
The apricot purée is also divine served with natural yoghurt as a quick snack or for breakfast. It can be stored in the fridge in an airtight container and will keep for up to a week.
SERVES 6–8 VEGETARIAN
3 egg whites
175g (6oz) caster sugar
100g (3½oz) nibbed or chopped almonds
200ml (7fl oz) double or regular cream
Icing sugar, for dusting
For the purée
2 tbsp lemon juice
100g (3½oz) caster sugar
225g (8oz) ready-to-eat dried apricots
1 Preheat the oven to 150°C (300°F), Gas mark 2. Line two baking sheets with baking parchment.
2 Place the egg whites in a spotlessly clean dry bowl and whisk until the mixture is fairly stiff. Add a quarter of the sugar and continue to whisk until the mixture holds its shape. Gently fold in the remainder of the sugar, followed by the nibbed almonds.
3 Spoon half the meringue mixture onto each of the lined baking sheets and gently spread the meringue on each sheet to form a round 20–22cm (8–9in) in diameter. If you can fit both meringues on one tray, it’s easier if you’re not cooking in a fan oven.
4 Bake in the oven together for 25–30 minutes or until crisp on the outside and cream coloured. (If cooked, the meringue will lift easily off the paper.) Once the meringue is cooked, if possible leave it inside the oven for 1 hour to allow it to cool down slowly and lessen the risk of it cracking. Alternatively, remove it from the oven but don’t put it anywhere too cold as soon as you take it out.
5 To make the purée, fill a large saucepan with 850ml (1½ pints) of water, add the lemon juice and sugar and bring to the boil. Add the apricots, return to the boil then reduce the heat and simmer, uncovered, for about 20 minutes or until the apricots are softened. Remove from the heat and allow to cool, then place in a blender or food processor and whiz to form a purée.
6 Place a meringue round onto a serving plate or cake stand. Whip the cream and spread onto the meringue round, pour over some apricot purée, then gently place the other round on top, saving the best-looking one for this. Dust with icing sugar and cut into slices to serve, with the remaining purée on the side.
Here is a light dessert with a lovely citrus zing. The orange curd is delicious and the quantity given here makes twice the amount you will need for the roulade filling. Either just make half the quantity given (using 1 whole egg and 1 yolk) or make the full amount and try it served on pancakes, toast or even ice cream. The curd can be stored in an airtight plastic container in the fridge for up to a week or in a sealed jam jar for two weeks.
SERVES 8–10 VEGETARIAN
Vegetable or sunflower oil, for oiling
4 egg whites
225g (8oz) caster sugar
Icing sugar, for dusting
200ml (7fl oz) orange curd
500ml (18fl oz) whipped cream
For the orange curd
2 eggs
1 egg yolk
100g (3½oz) butter
175g (6oz) caster sugar
Juice and finely grated zest of 3 oranges
20 × 30cm (8 × 12in) Swiss roll tin
1 First make the orange curd. Whisk together the egg and egg yolk. Then melt the butter in a saucepan on a low–medium heat. Add the sugar and orange juice and zest, and pour in the eggs.
2 Stir constantly with
