Blood Orange Polenta Upside Down Cake With Whipped Crème Fraîche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE



Blood Orange Polenta Upside Down-Cake with Whipped Crème Fraîche image

Provided by Karen DeMasco

Categories     Cake     Milk/Cream     Mixer     Citrus     Egg     Dessert     High Fiber     Orange     Cornmeal     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Cake:
7 tablespoons sugar, divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3 unpeeled small to medium blood oranges
3/4 cup plus 3 tablespoons unbleached all purpose flour
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)
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
Whipped crème fraîche:
1 cup chilled crème fraîche*
2 tablespoons sugar
Special Equipment
Ovenproof 10-inch-diameter skillet with 2 1/2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.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 that ends are even and flat. Using sharp knife, 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. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. 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.
  • Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
  • For whipped crème fraîche:
  • Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
  • Cut cake into wedges and serve with dollop of whipped crème fraîche.
  • Available at most supermarkets and at specialty foods stores.

BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE



Blood Orange Olive Oil Upside Down Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the cake pan
1/3 cup (75 grams) light brown sugar
1 tablespoon (15 milliliters) water
2 blood oranges, divided
3/4 cup (150 grams) superfine/caster sugar
1/3 cup (90 milliliters) plain yogurt
2 eggs
3 tablespoons (45 milliliters) extra-virgin olive oil
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Creme fraiche, for serving

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
  • In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
  • Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
  • Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
  • Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
  • Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.

UPSIDE-DOWN BLOOD ORANGE CAKE



Upside-Down Blood Orange Cake image

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan.
  • In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
  • Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
  • In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
  • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram

More about "blood orange polenta upside down cake with whipped crème fraîche recipes"

UPSIDE-DOWN BLOOD ORANGE–POLENTA CAKE RECIPE - BON …
upside-down-blood-orangepolenta-cake-recipe-bon image
2015-11-17 Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, ¼ cup butter, and 2 Tbsp. water in a small …
From bonappetit.com
4/5 (2)
Estimated Reading Time 2 mins
Servings 8
  • Preheat oven to 350°. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, ¼ cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
  • Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
  • Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining ½ cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
  • Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE WITH WHIPPED …
blood-orange-polenta-upside-down-cake-with-whipped image
2010-01-25 Whipped Crème Fraîche Special Equipment Preparation Cake Step 1 Position rack in center of oven and preheat to 350°F. Combine 6 …
From bonappetit.com
4.2/5 (9)
Servings 8
  • Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inchdiameter ovenproof skillet with 8-inchdiameter bottom and 2 1/2-inch-high sides. 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 that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inchthick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
  • to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. 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.
  • Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE - KITCHN
2010-03-11 The recipe for Blood Orange Polenta Upside-Down Cake, however, has you heat sugar and water in the skillet until it forms a syrup, remove it from the heat and then add the butter. There’s such a small amount of sugar and water spread across the skillet and ours cooked too quickly and started to crystallize. We started over and removed it from ...
From thekitchn.com
Estimated Reading Time 3 mins


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE WITH WHIPPED CRèME …
Using an electric mixer or beaters, beat chilled crème fraîche and 2 tablespoons sugar in a bowl until the mixture thickens. If using whipping cream, beat with sugar until soft peaks form. Cut cake into wedges and serve with a dollop of whipped crème fraîche. Special notes: PCC carries crème fraîche from Bellwether Farms.
From pccmarkets.com


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE WITH WHIPPED CRèME …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Touch device users, explore by touch or with swipe gestures.
From pinterest.fr


BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME …
When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top. Oct 9, 2016 - This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.co.uk


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE WITH WHIPPED CRèME …
Mar 27, 2017 - Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche Recipe. Mar 27, 2017 - Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche Recipe . Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.nz


BLOOD ORANGE UPSIDE-DOWN CAKE - THE BOJON GOURMET
2012-02-18 Sift the flour, baking powder and salt into a medium bowl. In a measuring cup, stir together thecrème fraîche, blood orange juice and vanilla extract. With the mixer on low, add 1/3 of the dry ingredients to the butter mixture, let stir to incorporate, then scrape down the sides of …
From bojongourmet.com


BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME …
When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top. Oct 20, 2015 - This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground) 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 Whipped crème fraîche: 1 cup chilled crème fraîche 2 tablespoons sugar For the cake: 1. Position rack in center of oven and ...
From sites.google.com


BLOOD ORANGE AND OLIVE OIL POLENTA UPSIDE DOWN CAKE
2015-11-27 Preheat oven to 350°F (180°C). Using a Microplane grater, grate zest from 2 of the blood oranges and reserve. Juice the 2 oranges and reserve. Cut both ends off of each of the remaining 2 oranges, then cut each orange crosswise into rounds ⅛ to 1/16 inch (3 to 2 mm) thick. Cut all but one of the slices in half and discard any center pith.
From bakepedia.com


UPSIDE-DOWN ORANGE POLENTA CAKE - READER'S DIGEST CANADA
Pour 60 ml (1/4 cup) of melted butter and half the sugar into the pan. Arrange the orange slices in an overlapping pattern in the pan and set aside. In a bowl, combine the flour, cornmeal and baking powder. Set aside. In a large bowl, beat the egg yolks and remaining sugar until pale. Add the remaining butter and the orange zest. Add the dry ...
From readersdigest.ca


BLOOD ORANGE UPSIDE-DOWN POLENTA CAKE | KEEPRECIPES: YOUR …
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground) 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 Whipped crème fraîche to serve: 1 cup chilled crème fraîche 2 tablespoons sugar
From keeprecipes.com


UPSIDE DOWN ORANGE AND POLENTA CAKE - CHEF LONNIE
2021-03-28 Cut each orange horizontally into 6 slices. Remove the seeds and lay the slices tightly over the caramel. (You might need to peel and slice another orange to cover the whole space.) For the Cake: Now move on to the cake batter. Preheat your oven to 325° F. Sift together the flour, baking powder, and salt and set aside.
From cheflonnie.com


UPSIDE DOWN ORANGE POLENTA CAKE — ORGANIC ITALIAN
2021-03-05 Orange Layer. 2 -3 oranges peeled and sliced thinly. 1/4 cup sugar. 1/4 cup butter. Cake Layer . 1 cup flour. 1 cup polenta or cornmeal. 2 tsp baking powder. 2 egg yolks. 1 stick butter. 1/2 cup of sugar. 1 tbsp orange zest . 1 packet of vanillina . 1 cup of milk. Directions. Preheat the oven to 350 F
From organicitaliannyc.com


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE WITH WHIPPED CRèME …
Cake. 7 tablespoons sugar, divided, plus 3/4 cup sugar; 3 tablespoons water; 8 tablespoons (1 stick) unsalted butter, at room temperature, divided; 3 unpeeled small to medium blood oranges; 3/4 cup plus 3 tablespoons unbleached all-purpose flour; 3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground) 1 1/2 teaspoons baking powder
From staging.pccmarkets.com


UPSIDE DOWN BLOOD ORANGE CAKE - NOT QUITE NIGELLA
2013-08-26 1/2 cup natural yogurt. Step 1 - Preheat oven to 160C/320F. Line 25cm cake tin (I use springform) with baking paper in one piece folding down the sides (as shown). In a saucepan, place the water and sugar and stir on low to medium heat until melted. Turn up the heat to medium high heat and add the blood orange slices.
From notquitenigella.com


BLOOD ORANGE POLENTA OLIVE OIL CAKE - DELALLO
Preheat oven to 350F. Grease an 8” round cake pan. In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan. Grate the zest from one of the oranges. Set zest aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds.
From delallo.com


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE – OC WEEKLY
2010-03-03 2 large eggs, separated 6 tablespoons milk 1. Preheat oven to 350°F 2. Put 6 tablespoons sugar and 3 tablespoons water in a cast iron skillet. Stir over medium heat until sugar dissolves, then...
From ocweekly.com


BLOOD ORANGE UPSIDE DOWN CAKE - LIFESTYLE OF A FOODIE
2020-04-04 Preheat the oven to 350F, then prepare a 9 inch cake pan by coating it with butter. In a medium bowl, sift together the flour, baking powder and salt. In a stand mixer bowl, cream together the room temperature butter, yogurt, and orange zest. Slowly add in the sugar and blood orange oil and mix until light and fluffy.
From lifestyleofafoodie.com


BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME …
3 unpeeled small to medium blood oranges; 3/4 cup plus 3 tablespoons unbleached all purpose flour; 3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground) 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 cup chilled crème fraîche*
From mastercook.com


ORANGE, POLENTA AND OLIVE OIL CAKE RECIPE - GREAT BRITISH CHEFS
Mix the polenta, baking powder, almonds and caster sugar in a bowl and then whisk in the eggs, followed by the olive oil and orange purée. Once the mixture is nice and smooth, pour it into the tin on top of the orange slices. 4. Place the cake in the oven and cook for 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean.
From greatbritishchefs.com


BLOOD ORANGE POLENTA UPSIDE-DOWN CAKE - PLAYING HOUSE RECIPES
Apple Tarte Tatin with Tangy Whipped Cream. Apple, Cheddar, & Turkey Meatballs. Apricot Rugelach. Aromatic Noodles with Lime Peanut Sauce . Baked Apples. Baked Brie. Baked Chicken Meatballs. Baked French Toast with Praline Topping. Baked Potato Soup. Baklava. Balsamic Onions. Balsamic Teriyaki Steak. Banana Chocolate Chip Bread. Banana White …
From sites.google.com


BLOOD ORANGE UPSIDE-DOWN CAKE - THE CLASSY BAKER
2022-02-28 Preheat oven to 175°C (350F) and line the bottom of a 9" cake pan with parchment paper. Brush the surface of the parchment paper and sides of the cake pan with melted butter. Sprinkle brown sugar over bottom of cake pan (on brushed parchment paper). Arrange sliced blood orange in a circular motion on cake pan bottom.
From theclassybaker.com


BLOOD ORANGE AND OLIVE OIL POLENTA UPSIDE-DOWN CAKE
Instructions. 1) Preheat oven to 350ºF. With microplane, grate zest from two blood oranges; reserve. Juice remaining oranges; reserve. Cut both ends off zested oranges; cut each orange crosswise into 1/8- to 1/16-inch-thick rounds. Cut all but one slice in half; discard center pith.
From acfchefs.org


BLOOD ORANGE OLIVE OIL POLENTA CAKE RECIPE
Prepare The Pan: Heat the oven to 350°F and arrange a rack in the middle.Use the additional olive oil to coat a 9-inch springform cake pan lightly. Add a round of parchment paper, and then cover the top with the additional olive oil.. Combine The Dry Ingredients: Whisk together the 1 cup of almond flour, 1 cup of polenta, the one teaspoon baking powder, and the one teaspoon salt …
From saltandwind.com


BLOOD ORANGE AND OLIVE OIL POLENTA UPSIDE-DOWN CAKE
2015-11-12 Using a microplane grater, grate zest from 2 of the blood oranges and reserve. Juice the 2 oranges and reserve juice. Cut both ends off of each of the remaining 2 oranges, then cut each orange crosswise into rounds 1/8 to 1/16 inch (3 to 2 mm) thick. Cut all but one of the slices in half and discard any center pith.
From shockinglydelicious.com


ORANGE UPSIDE DOWN CAKE | TASTINGSPOONS
Get new posts by email: Subscribe. Archives
From tastingspoons.com


UPSIDE-DOWN BLOOD ORANGE POLENTA CAKE RECIPE (DAIRY-FREE
2016-02-23 2. First of all, the blood oranges. Wash and zest one of the oranges; set aside or zest straight into a food mixer or bowl. Juice the zested orange and one other; add in the lemon juice and set it aside. Now peel the remaining oranges and slice no thinner than 1/2 cm. Keep the peel if it looks juicy – this is to help make the optional glaze.
From kelliesfoodtoglow.com


BOLD AND BRIGHT: CITRUS DESSERTS FROM BON APPETIT - KITCHN
2010-03-02 For some of us, it’s still a long way off, but we think Bon Appétit’s new batch of sexy and sophisticated citrus desserts should hold us over. At least until the snow melts. First up, the Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche. That’s probably all we need to say, but allow us to elaborate.
From thekitchn.com


ORANGE UPSIDE-DOWN CAKE - BAKES BY BROWN SUGAR
2021-03-31 Zest the orange on top of the sugar, until you have what looks like 2 teaspoons. Add the thyme and use your fingers to rub the zest and thyme into the sugar. Place the sugar in the bowl of a stand mixer. Add the butter. Beat the butter and sugar mixture on medium speed until light and fluffy, about 3 to 4 minutes.
From bakesbybrownsugar.com


Related Search