材料

砂糖225克
牛油225克,软化
大型鸡蛋3个
青豆蔻荚8条
杏仁粉200克
玉蜀黍粉100克
泡打粉1/2小匙
橙子2个,磨果皮碎
香草精1小匙
玫瑰露2小匙
马斯卡彭芝士250克
奶油100毫升
蜂蜜1大匙
玫瑰露1大匙
石榴籽50克
开心果肉25克,稍微切碎

做法

  1. 预热烤箱至180°C,把直径20厘米的可拆卸烤模涂上油,在底部铺好烘焙纸。
  2. 把糖和水在大汤锅中煮滚,焖煮1-2分钟至糖完全溶化,加入香橙片,继续焖煮15分钟至稍微软化,平铺在烤模底部,从中心开始逐渐铺开,布满整个底部。
  3. 把糖和牛油一起搅打至松白,每次1个分开加入鸡蛋搅打均匀。捣碎青豆蔻荚,剥出豆蔻,捣成细粉,加入牛油混合物、杏仁粉和玉蜀黍粉中,一起翻拌均匀。
  4. 把混合物倒入烤模,放入烤箱的中层架子上烤约50分钟,到竹签插入中心,拔出时完全干净即可。取出后放在网架上晾凉。
  5. 用中火加热汤锅,加入玫瑰露不断搅拌,加热至起泡,继续煮5-6分钟至玫瑰露稍微减少,然后淋在放凉的蛋糕上,再次放凉。
  6. 把蛋糕晾凉后,混合马斯卡彭芝士、奶油、蜂蜜和玫瑰露糖浆,搅打至软性发泡。
  7. 把蛋糕放在蛋糕盘上,搭配马斯卡彭芝士奶油,撒上开心果和石榴籽,最后淋上剩下的糖浆即可。

Winter Citrus Polenta Cake with Pomegranate & Rose Mascarpone Clouds

Ingredients

225g caster sugar
225g butter, softened
3 large eggs
8 green cardamom pods
200g ground almonds
100g polenta
1/2 tsp baking powder
zest of 2 oranges
1 tsp vanilla extract
2 tsp rosewater
250g mascarpone cheese
100ml cream
1 tbsp honey
1 tbsp rosewater
50g pomegranate seeds
25g pistachio nuts, roughly chopped

Method

  1. Preheat oven to 180°C, and grease a 20cm diameter springform tin, then line the base with baking parchment.
  2. Add sugar and water to a large saucepan and bring to a boil, simmer for 1-2mins until sugar has dissolved and add orange slices. Simmer for 15mins until a little softened. Arrange in the base of the tin, starting in the centre, slightly overlapping the slices and working your way out to the outside.
  3. Beat sugar and butter in a bowl until mixture is light and pale. Add eggs, one at a time, beating well after each addition. Bash cardamom pods in a pestle and mortar and extract seeds. Then bash seeds to a fine powder and add to butter, sugar mix along with ground almonds and polenta, stir gently to combine.
  4. Pour mixture into prepared tin, place it on the middle shelf of oven to bake for about 50mins or until a skewer comes out clean. Remove from oven and allow to cool on a wire rack until almost fully cooled.
  5. Prepare syrup by placing the saucepan back over a over a medium heat, stir in rosewater and bring to a steady simmer. Simmer for 5-6mins until slightly reduced. Once cake has cooled turn out onto a stand, pour over syrup and leave to cool completely.
  6. When cake has cooled completely, whisk together mascarpone, cream, honey and rosewater until soft peaks form.
  7. Serve on plates with a dollop of the rose mascarpone, sprinkle with pistachio nuts, pomegranate seeds, and drizzle with any of the remaining syrup.
食谱提供
Donal’s Super Food in Minutes
示范厨师
Donal Skehan

BBC Lifestyle的全系节目《Donal's Super Food in Minutes》,专为忙碌的煮妇煮夫提供步骤简单的营养食谱,里面更加入近年来受欢迎的“超级食物”,让注重健康的人们可以寻找更轻松简单的方式将这些食材引入烹饪当中,短短十几分钟,就能准备好一顿颜值、口味和营养皆佳的美食。
节目将在1月29日晚上7时在BBC Lifestyle(星和视界第432频道)首播,大家也可上BBC Player观看。
欲知更多精彩内容,可翻阅《优1周》。
TEXT 若昕 PHOTOS Donal’s Super Food in Minutes