Carla's caramel orange polenta cake

Carla’s Caramel Orange Polenta Cake

Caramel Orange Layer     350 oven 9” round pan

½ cup granulated sugar

2 tablespoons unsalted butter cut into bits

2 navel oranges

Cake

1 ¾ sticks unsalted butter softened

1 cup sugar

3 large eggs

2 tsp orange-flower water (or juice of orange)

½ cup all-purpose flour

1 tsp baking powder

½ tsp salt

2 cups ground almonds (sliced toasted in oven first)

2/3 cup quick-cooking polenta flour

Glaze

¼ cup orange marmalade

1 tablespoon water

Prepare Caramel Orange Layer

-Lightly butter 9-inch round cake pan and line bottom and side with parchment.

-Grate zest from oranges and reserve for cake.  Cut remaining peel and white pith off oranges and cut crosswise into ¼ inch slices.

-Place sugar in small saucepan over medium heat, swirling pan regularly (do not use utensils to stir) until sugar has dissolved…watch carefully during process and continue to swirl pan until sugar has turned to liquid amber color.

-Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting to coat evenly…caramel will begin to harden so work fast.

- Remove any seeds from slices of orange and arrange slices in 1 layer over caramel.

Cake

-Beat butter with sugar using electric mixer until just combined.  Add eggs one at a time, mixing after each one.  Mix in zest and orange water.

-Wisk together flour, baking powder and salt.  With mixer on low, add almonds, polenta and flour mixture into egg mixture until just combined.

-Spread batter evenly over oranges.  Bake in center of 350 degree oven until wooden pick inserted in middle comes out clean 45-60 minutes.  Cool 5 minutes.  Invert on plate.

Glaze

-Heat marmalade with water until melted.  Can strain but I like pieces of orange.  Brush on cake.

-Serve warm or room temperature.