It took some time, but finally a gugelhupf in my oven again! I make them not often enough! Such an easy and delicious cake, but somehow not often on my to-do-list. That should definitely change – especially when it’s a delicious Polenta Gugelhupf with Lemon and Orange Blossom Water like this one here ;)
Exactly one year ago I postet my first polenta cake on the blog – a delicious Lemon Lavender Polenta Cake. I was so happy with that cake back then – great flavors and an awesome texture from the polenta, so I said to myself that I should make cakes like that more often… well – as you can see it did not happen – it took one year :P For absolutely no good reason! Guess there were just so many other delicious things on my list, so I totally forgot about that one…
This time I decided to go for the gugelhupf shape, cause I made myself a little gift by buying one of those Nordicware gugelhupf tins* – if you do a little baking yourself, you know those tins are not really a bargain ;) And if you know me, you know I normally do not buy expensive stuff – at least not for my kitchen (except my Kitchen Aid :P). But in this case you have to spend some money to get something really nice – and if the promises are right, the tin will last until eternity and longer ;)
Anyways – it’s a really nice tin, the cake is awesome, so everybody wins! ;) I got my inspiration for the recipe from a polenta gugelhupf from Knusperstübchen – she made her cake with poppy seeds – I left them out and enhanced the citrus flavor by adding orange blossom water. Since the cake is made without flour, it is suitable for people that have problems with gluten.
INGREDIENTS / ZUTATEN
For the dough:
7 oz. (200g) ground almonds
1 cup (170g) polenta (coarse)
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. cornstarch
7 oz. (200g) butter, at room temperature
1 cup (200g) cane sugar
4 medium eggs, divided
3/4 cup (170g) Skyr or Greek yogurt
zest of one organic lemon and orange
2 tbsp. lemon juice
2 tbsp. orange juice
2 tbsp. orange blossom water
1 tsp. vanilla extract
For the syrup:
juice of 2 lemons
4.4 oz. (125g) sugar
For the glaze:
1 cup (130g) confectioner’s sugar
2-3 tsp. lemon juice
Für den Teig:
200g Mandeln, gemahlen
170g Polenta (Maisgrieß)
1 TL Backpulver
1 TL Natron
2 EL Speisestärke
200g weiche Butter
200g Rohrzucker
4 Eier (M), getrennt
170g Skyr oder Griechischer Joghurt
Abrieb einer Bio-Zitrone und Bio-Orange
2 EL Zitronensaft
2 EL Orangensaft
2 EL Orangenblütenwasser
1 TL Vanille Extrakt
Für den Sirup:
Saft von 2 Zitronen
125g Zucker
Für die Glasur:
130g Puderzucker
2-3 TL Zitronensaft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Grease a guglhopf tin and set aside.
2. In a large bowl mix the ground almonds with polenta, baking powder, baking soda and cornstarch and set aside. Divide the eggs – beat the egg whites in a clean bowl on high speed until stiff peaks form. Set aside stiff egg whites and egg yolks.
3. In a large bowl mix the butter with the cane sugar until light and fluffy. Add the egg yolks one after another and mix well in between. Add the Skyr (or Greek yogurt), the zest of the citrus fruits, the juices, and orange blossom water and mix well. If the butter starts to curdle don’t worry – continue mixing. When everything is well combined, add the almond polenta mixture and mix in. Carefully fold in the stiff egg whites. Pour the batter into the tin and smooth out the top. Bake (in the center of the oven) for about 40-50 minutes. If the top gets too dark, cover with aluminum foil. Bake until a toothpick inserted in center comes out clean. Take out of the oven and let cool down a bit on a wire rack.
4. While the cake is cooling down a bit, make the syrup by bringing the lemon juice and sugar in a small saucepan to a boil. Once the sugar has dissolved, let it boil for about one minute more, and then you’re done. Prick the top of the cake all over with a wooden skewer and pour the warm syrup over the cake and let cool completely in the tin.
5. Mix the confectioner’s sugar with 1-2 teaspoons of the lemon juice – you should get a thick glaze (add some more juice if too thick). Glaze the cooled cake, let dry a bit and then serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform einfetten und zur Seite stellen.
2. In einer Schüssel die gemahlenen Mandeln mit dem Maisgrieß (Polenta), Backpulver, Natron und der Speisestärke vermischen und zur Seite stellen. Die Eier trennen und das Eiweiß in einer hohen Schüssel zu Eischnee aufschlagen. Eigelb zur Seite stellen.
3. In einer großen Schüssel die Butter mit dem Rohrzucker auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Die Eigelbe nach und nach zugeben und jeweils gut verrühren. Den Skyr (oder griechischen Joghurt), Abrieb der Zitrusfrüchte, Saft und Orangenblütenwasser zugeben und alles gut verrühren – es kann sein, dass die Butter jetzt etwas ausflockt, aber das macht nichts, einfach weiterrühren. Wenn alles gut verbunden ist, die Mandel-Polenta Mischung zugeben und unterrühren. Den Eischnee vorsichtig unterheben. Den Teig in die vorbereitete Gugelhupfform geben und in der Mitte des Backofens etwa 40-50 Minuten backen. Je nach Ofen kann der Kuchen recht dunkel werden – nach etwa der Hälfte der Zeit nachschauen und ggf. mit Alufolie abdecken. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Gugel aus dem Ofen nehmen und auf einem Kuchengitter etwas abkühlen lassen.
4. In der Zwischenzeit für den Sirup den Zitronensaft mit dem Zucker in einem kleinen Topf zum Kochen bringen. Sobald der Zucker aufgelöst ist den Sirup noch eine Minute köcheln lassen. Den Gugelhupf in der Form mit einem Holzspieß mehrmals einstechen und den noch warmen Sirup darübergießen. In der Form komplett auskühlen lassen.
5. Den Puderzucker mit 1-2 TL Zitronensaft vermischen – es soll eine dickflüssige Glasur entstehen – ggf. noch etwas mehr Zitronensaft zugeben. Den abgekühlten Gugelhupf damit verzieren, etwas antrocknen lassen und dann servieren.
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Here is a version of the recipe you can print easily.
PrintPolenta Gugelhupf with Lemon and Orange Blossom Water
- Prep Time: 00:25
- Cook Time: 00:50
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
Delicious polenta cake with lemon, orange and orange blossom water – an absolute dream and great option to get some vitamins into your diet ;)
Ingredients
For the dough:
7 oz. (200g) ground almonds
1 cup (170g) polenta
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. cornstarch
7 oz. (200g) butter, at room temperature
1 cup (200g) cane sugar
4 medium eggs, divided
3/4 cup (170g) Skyr or Greek yogurt
zest of one organic lemon and orange
2 tbsp. lemon juice
2 tbsp. orange juice
2 tbsp. orange blossom water
1 tsp. vanilla extract
For the syrup:
juice of 2 lemons
4.4 oz. (125g) sugar
For the glaze:
1 cup (130g) confectioner’s sugar
2–3 tsp. lemon juice
Instructions
1. Preheat the oven to 350˚F (180°C). Grease a guglhopf tin and set aside.
2. In a large bowl mix the ground almonds with polenta, baking powder, baking soda and cornstarch and set aside. Divide the eggs – beat the egg whites in a clean bowl on high speed until stiff peaks form. Set aside stiff egg whites and egg yolks.
3. In a large bowl mix the butter with the cane sugar until light and fluffy. Add the egg yolks one after another and mix well in between. Add the Skyr (or Greek yogurt), the zest of the citrus fruits, the juices, and orange blossom water and mix well. If the butter starts to curdle don’t worry – continue mixing. When everything is well combined, add the almond polenta mixture and mix in. Carefully fold in the stiff egg whites. Pour the batter into the tin and smooth out the top. Bake for 40-50 minutes. If the top gets too dark, cover with aluminum foil. Bake until a toothpick inserted in the center comes out clean. Take out of the oven and let cool down a bit on a wire rack.
4. While the cake is cooling down a bit, make the syrup by bringing the lemon juice and sugar in a small saucepan to a boil. Once the sugar has dissolved, let it boil for about one minute more, and then you’re done. Prick the top of the cake all over with a wooden skewer and pour the warm syrup over the cake and let cool completely in the tin.
5. Mix the confectioner’s sugar with 1-2 teaspoons of the lemon juice – you should get a thick glaze (add some more juice if too thick). Glaze the cooled cake, let dry a bit and then serve.
Notes
Enjoyh baking!
Nutrition
- Serving Size: 12
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Polentakuchen ist echt klasse, ich habe den vor zwei Jahren auch für mich entdeckt. Habe mir auch vorgenommen, ihn öfters zu backen, aber du triffst es auf dem Punkt: Es gibt so viele andere Sachen, die auch gebacken werden wollen und man vergisst da schon mal was ;)
Viele Grüße,
Patricia
Hallo Patricia,
na das freut mich, dass ich mit dem Dilemma nicht alleine bin ;)
Es gibt aber auch wirklich so viele leckere Dinge, die man einfach mal machen muss! Da hilft nur noch mehr backen! :P
LG
Marc
Hmm I’ve never baked with polenta, but this looks so delicious – I love the pictures they’re so light and sunny.