Orange polenta cake from Ottolenghi - The Cookbook (page 195) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 17, 2017

    I've made this a handful of times, with variations (different polenta grinds, different citrus, etc.), but it's been incredibly moist and flavorful each time. I think (in our oven), we cook it closer to 50-55 minutes, so definitely make sure to check... it sounds like there's a range out there.

  • Fiona on August 12, 2011

    This is definitely going into my Favorites - everything I love about a cake. The almonds and polenta give it a wonderful texture and the orange flavor is intense but not too much. I was worried about over cooking it, as I'd read a review saying it was quite dry so took it out at 40mins. Though that person could have been following the recipe in Gourmet (which the online link goes to) as it says 60-75mins . That would be far too long - if you want it moist do closer to 45 min. Most of it got eaten by the book group ladies but some left, and just as good the next day.

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