Peppercorns in a cake? Think again, pink peppercorns are not actually peppercorns they are berries with a peppery taste, similar in size and shape to a true peppercorn, crushed up in a cake they add the subtlest of spice and warmth, just what you need on an autumnal day. They complement citrus fruit brilliantly.
Blitzing a whole orange in this cake not only adds an intense flavour of orange but also creates a wonderfully moist texture.
Orange and Pink Peppercorn Polenta Cake
(you will need a greased and lined 8 inch springform cake pan and a food processor)
(for the cake)
- 1 orange
- 1 tsp pink peppercorns, crushed
- 170g caster sugar
- 170g butter
- 60g polenta flour
- 2 eggs
- 150g self raising flour
- 1 tsp baking powder
(for the syrup and to decorate)
- juice of half an orange
- 2 tbsp caster sugar
- oranges slices
- 1/2 tsp pink peppercorns
- In a saucepan, add the whole orange and cover with water, bring to the boil and cook for 1/2 hour until the orange is soft. Leave to cool.
- Once cool, half the orange and remove any seeds, in a food processor, whizz the orange up with a tablespoon of the water until it has broken down.
- In a bowl, cream together the sugar and the butter until light and creamy, add in the eggs one at a time, beating well after each addition.
- Mix in the orange, polenta and crushed peppercorns. Sift in the flour and baking powder and fold till just combined, pour into the tin and level.
- Bake at 170oC for 50 minutes, the cake should be moist and golden. Leave in the tin to cool.
- In a saucepan, boil the orange juice with the caster sugar for five minutes until it is thick and syrupy. Dip the orange slices in and lay out on a lined baking tray, place in the oven to dry out at 150oC for 15 minutes.
- Prick the cake with a skewer and pour over the rest of the syrup, top with the orange slices and sprinkle the pink peppercorns over.
Perfect warm, served with some yoghurt, you’ll need a fork, enjoy!