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Citrus Polenta Cake Topped With Cranberry Compote

November 29, 2010

Thoughts of thanksgiving and gratitude for life’s seasons is still echoing within my heart.  I find myself loving this holiday more and more each year.  Truly one that should be celebrated all year long.  I am more than grateful this season to have a space in which to document some of my culinary firsts, and to share them with a regular 3-6 readers and several visitors.  Thank you all, for reading, responding and occasionally nagging (just that one special reader) at me to update regularly.  You inspire me to be a more adventurous artist. I am grateful.

This Thanksgiving, I found it interesting to learn that cranberry sauce is considered a condiment.  What an odd concept, because, as a child I ate as much canned cranberry jell as anything else, if not more.  It is the fruit of the holiday dinner, right?  I hope you find this dessert alluring. The cranberry compote is the icing to the cake.  A bit tart, but all around refreshing.

Citrus Polenta Cake
Makes an 8×8 Square Cake

1 1/4 c. unbleached all-purpose flour
1/2 c. ground polenta
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c. brown sugar
1/4 c. margarine, softened
1 egg (replacer)
2 tsp vanilla extract
1/2 c. orange juice
1 tsp orange zest

To Do:
1: Preheat oven to 350°F. Grease and a 8×8 square pan.
2: In a large bowl, sift flour, polenta, baking powder, baking soda and salt.
3: In another large bowl, cream together brown sugar and margarine. Mix in egg (replacer), vanilla and orange juice. Fold in zest.
4: Combine the orange juice mixture with the dry ingredients. Pour evenly into grease pan and bake 40-50 minutes until golden brown and slightly firm.


Cranberry-Citrus Compote
Makes about 5 cups

12 oz fresh cranberries, washed and de-stemed (or frozen cranberries, thawed)
1 c. orange juice
1 c. granulated sugar
2 Tbsp tapioca or corn starch
1 1/2-2 Tbsp orange zest
1 orange, peeled and chopped into 1 inch chunks

To Do:
1: In a medium saucepan add cranberries and orange juice. On medium heat, cover the berries and bring to a boil. Uncover and boil about 2 minutes to allow berries to pop open. Stir frequently.
2: Bring heat down to a simmer, stir in sugar until dissolved, then tapioca starch. Fold in orange zest and orange chunks. Simmer for another 2-3 minutes.

May be topped on cake and served warm or cool. Cake is best when warm. Mmmmm.

Photo by Jonathan

Note:  If you have leftover compote after eating the cake, try the cranberries over cooked sweet potato.  A complimentary pair made in heaven.

2 Comments leave one →
  1. Christina permalink
    November 30, 2010 5:28 pm

    This is a wonderful desert. And I ate most of the remaining compote alone, leaving only just enough for the polenta!
    I’ll have to make some just to go with sweet potatoes. (The spelling never looks correct.)
    We really enjoyed our day with you – hope you did likewise.

    • November 30, 2010 8:02 pm

      Oh, I had the best Thanksgiving! And! I really want more of your pumpkin pie! Perhaps you might like to guest blog sometime and share the recipe? 🙂

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