Preheat oven to 325°F. Butter two 8-inch cake pans.
Bring water to a boil in a large saucepan. Add whole
oranges and simmer for 30 minutes. Drain and let cool.
In a mixing bowl, combine flour, cornstarch and polenta.
Grind almonds in a food processor until finely ground.
Stir into the dry ingredients and set aside.
Puree the oranges in a food processor.
Cream together butter and sugar. With the mixer
running, add eggs one at a time. Add orange puree
and vanilla. Add dry ingredients and mix until combined.
Pour into the prepared cake pans and bake for about
40 minutes, or until a toothpick inserted in the center
comes out clean.
To prepare the Mascarpone Grand Marnier Cream,
combine all ingredients and blend until smooth.
Serve with the cake. Makes 12 servings.
1 1/2 quarts water
2 oranges
1 cup flour
2 tablespoons cornstarch
1 cup polenta
1 1/2 cups toasted
blanched almonds
1 1/2 cups butter, softened
2 cups sugar
6 eggs
1 teaspoon vanilla extract
MASCARPONE GRAND
MARNIER CREAM
16 ounces mascarpone
cheese
4 tablespoons Grand Marnier
4 tablespoons
confectioners’ sugar
1 teaspoon grated
orange peel
Orange Polenta Almond Cake
Booth Ranches/Fisher Capespan
Mini Upside-Down Pineapple Cakes
Dole
Nonstick vegetable
cooking spray
2 20-ounce cans Dole
pineapple chunks
1/3 cup butter or
margarine, melted
2/3 cup packed light
brown sugar
12-13 maraschino
cherries, cut in half
1 18 1/4-ounce package
yellow or pineapple-flavored cake mix
Preheat oven to 350°F. Coat 24-26 muffin cups with
cooking spray.
Drain pineapple; reserve the juice.
Stir together melted butter and brown sugar. Evenly
divide the mixture among the muffin cups. In each
cup, arrange 3 drained pineapple chunks over the
sugar mixture and place a cherry in the center, sliced
side up.
Prepare cake mix according to package directions,
replacing the water with an equal amount of
reserved pineapple juice. Pour the batter evenly into
the muffin cups, about 1/4 cup in each.
Bake for 20-25 minutes, or until a toothpick inserted
in the center comes out clean.
Let cool for 5 minutes. Loosen the edges and invert
onto cookie sheets. Makes 24-26 servings.
