(for the candied blood orange)
2 blood oranges
(for the polenta cake)
3 egg whites
a pinch of salt
2 egg yolks
40g almond powder
the zest of 1 lemon
(for the mascarpone filling)
80g icing sugar
Start by making the candied blood orange. Cut the orange into fine slices. In a shallow saucepan, combine water, sugar and honey. Turn on the heat and let the syrup boil for 3 minutes, or until the sugar crystals have dissolved.
Switch the heat to very low, lay the orange slices into the syrup and let it ‘candy’ for 90 minutes. The slices are candied when the peel has become translucent and feels sticky. Let the slices cool down completely in the syrup.
Next, make the polenta cake. Preheat the oven to 180°C/350°F and grease a baking pan (12 cm or 4 1/2 inch) with butter. Cover the bottom with parchment paper.
In a clean bowl, whip egg whites with a pinch of salt to soft peaks. Add 50g caster sugar and continue mixing to stiff peaks. Set aside.
In a separate bowl, mix egg yolks with remaining sugar until fluffy.
In a small bowl, stir together polenta and water.Then heat for 40 seconds (900W) in the microwave.
Add polenta mixture, almond meal, lemon zest and milk to yolk mixture. Gently fold the egg whites in, until you have a smooth batter.
Pour the batter into the baking pan and bake the cake for about 35 minutes. Let it cool down completely.
Finally, make the mascarpone filling. In a bowl, mix mascarpone and icing sugar until pale and fluffy, about 3 minutes. Cut the cake horizontally in half. Spread the filling onto the bottom layer and put the top layer on top. Garnish with the candied blood orange.
Keep the cake chilled for up to 4 days.