Rustic Honey Polenta Cake
Rustic Honey Polenta Cake
| 1 Cup Yellow Cornmeal |
| 2 1/2 Cups All-Purpose Flour |
| 2 Tbsp. Baking Powder |
| 1 tsp. Salt |
| 8 oz. Butter, melted |
| 2 Eggs, lightly beaten |
| 1 3/4 Cups Milk |
| 3/4 Cup Honey |
| Honey-Orange Syrup (recipe follows) |
| Whipped Cream (as needed) |
| Orange Segments (as needed) |
| 1. Mix cornmeal with flour, baking powder and salt; reserve. |
| 2. Mix butter with eggs, milk and honey. |
| 3. Stir liquid mixture into dry ingredients until just blended. |
| 4. Pour into a buttered and floured 13” x 9” pan. |
| 5. Bake at 300 degrees F until a toothpick inserted in center comes out |
| almost clean, about 30 minutes. |
| 6. Slowly spoon hot Honey-Orange Syrup over cake, letting it soak in |
| before adding more. |
| 7. Cool, cut into pieces. |
| 8. Serve with a dollop of whipped cream and a garnish of orange segments. |
| Honey Orange Syrup |
| Whisk together until well-blended 1/2 cup honey, 3 tablespoons orange |
| juice concentrate and 1 tablespoon finely chopped orange zest. Heat |
| until syrup just begins to bubble, about 5 minutes. |