00:00:01orange and polenta cake okay it’s a
00:00:03really lovely recipe it works every
00:00:05single time just because it’s a wood
00:00:07oven doesn’t mean you can’t do desserts
00:00:09now historically they would have had
00:00:12little tins like this with little lids
00:00:14and they would have sunk it in ash and
00:00:16then put the lid on top and put the ash
00:00:18on top and you’d have been able to slow
00:00:20cook all sorts of lovely desserts okay
00:00:22so what I want to do now is a beautiful
00:00:24orange and polenta cake you can do
00:00:26desserts really successfully in the wood
00:00:28oven at the end of the day I tend to do
00:00:30them when the oven temperatures gone
00:00:31down and it hits around 190 170 degrees
00:00:35I still use these traditional little
00:00:38thermometers here just to sort of see
00:00:41what the temperature is so I’m kind of
00:00:43confident that I’m not gonna burn it or
00:00:45undercook it so I’ve got that in there
00:00:46is a hundred and eighty at the moment so
00:00:49this lovely recipes dead simple one pack
00:00:52of softened butter goes in just Nick a
00:00:56little bit of that butter and put it on
00:00:58the wrapper that you got it in and just
00:01:01smear that around a little 8-inch port
00:01:05mold with a removable bottom you could
00:01:08use a cheesecake mold if you want to but
00:01:10this is about four inches five inches
00:01:13deep by 8 inches 250 grams of butter
00:01:18goes in there 250 grams of nice
00:01:22unrefined sugar you could use caster if
00:01:25you wanted to also I’m just gonna sort
00:01:28of stab that up first and give it a mix
00:01:40I just sort of squash the sugar in and
00:01:44then I can sort of start to beat it as
00:01:49soon as you start to beat it like that
00:01:51then what I want to do is add the next
00:01:53ingredients I’ve got 125 grams of
00:01:56polenta comes in packets like that you
00:01:59can get it everywhere these days
00:02:00in all the supermarkets so 125 grams of
00:02:04that three large free-range eggs go in
00:02:09that’s gonna make it rise a little bit
00:02:13but then to make it properly rise I’m
00:02:15gonna use a heaped teaspoon of baking
00:02:18powder that goes in a little pinch of
00:02:21salt just to season the flour and I’m
00:02:25going to use 50 grams of flour and then
00:02:28to flavor it lightly I’m gonna use the
00:02:31zest of one orange there we go and then
00:02:50just slowly mix that up until you get a
00:02:52nice sort of thick batter
00:02:53it’s basically once you’ve dumped it all
00:02:55in it’s dead simple great to get the
00:02:58kids doing it well if you want to do it
00:03:03lemon flavour instead of orange you
00:03:06absolutely can or you could do lemon and
00:03:08orange and lime so once you’ve mixed all
00:03:12that up 200 grams of ground almonds and
00:03:17you have forgotten something that goes
00:03:19in great for flavor and we’re really
00:03:22using the ground almonds instead of the
00:03:24flour we just put a little bit in there
00:03:26we go okay so now you’ve mixed all that
00:03:30him if you want to you can spice it
00:03:32cinnamon cloves if you want to put a
00:03:35little vanilla fruit if you want to if
00:03:37I’m going to go straight in here into
00:03:43that mold
00:03:46and the nice thing is you know when
00:03:49using wood oven you know you kind of
00:03:52generally what I tend to do is fast
00:03:54cooking things roast cooking fish meat
00:03:56bread stuff like that first in the day
00:03:59and as the ovens cooling down that’s a
00:04:02perfect time for doing slow cooking or
00:04:04desserts so just using that little
00:04:08thermometer just to sort of reassure me
00:04:10that it’s a hundred and eighty degrees
00:04:11that’s perfect so once that’s in all you
00:04:15got to do is pop that sort of around the
00:04:17center of the oven close the door if
00:04:21you’ve got little valves like this just
00:04:23having sort of half open that should
00:04:25maintain it sort of a hundred and eighty
00:04:27degrees status for around about 25
00:04:30minutes but go into all about half an
00:04:32hour in you can shift the little tin
00:04:36around so it’s got even heat and also
00:04:38just check the temp if it’s gone down to
00:04:40160 you can just get a little bit of
00:04:42kindling and just throw it up a few
00:04:44little extra bits of kindling I’ll just
00:04:45take the heat slowly up and keep it
00:04:47around if it’s around about 170 to 185
00:04:51that’s the sweet spot that’s a really
00:04:53really good thing
00:04:54so that cooks now for around about 55
00:04:56minutes to about an hour and 10 minutes
00:04:58depending on your oven temperature and
00:05:00when that’s cooked I’ll show you exactly
00:05:02how you can tell if it’s cooked on up
00:05:06okay so the orange and polenta cakes had
00:05:08an hour now let’s have a little check
00:05:15beautiful you can see it’s got nice and
00:05:17golden on top there I’m just gonna get
00:05:22my cloth here hold one side and then
00:05:26push up if that’s why we want the
00:05:27retractable bottom nearly okay angle off
00:05:40my arm beautiful now let me show you how
00:05:45you can check if it’s cooked or not
00:05:47really really simple get yourself a
00:05:50little knife or a cocktail stick just
00:05:52going one of the little cracks and just
00:05:55slip it in right to the mop right to the
00:05:57bottom hold it for three sir
00:05:59and take it out if it comes out clean
00:06:01which that is it’s cooked if it’s a bit
00:06:04sticky and you need to put it back in
00:06:06the oven and carry on cooking it but
00:06:08that’s good I mean the nice thing if I
00:06:10can just show you let me just take this
00:06:13off here straight onto a cooling rack
00:06:19the nice thing about this is when you
00:06:23cook in wood ovens you know you do get
00:06:25like this side a slightly darker than
00:06:27that side sometimes it just catches a
00:06:29little bit on the bottom ultimately you
00:06:31don’t want it to be like cremated you
00:06:33know but the beautiful thing about wood
00:06:35oven pastries baking cakes is you get
00:06:39this kind of personality and and it is
00:06:41not perfect all the way around like in a
00:06:43perfect normal oven the other thing is
00:06:45like if you ever do like creme caramels
00:06:47or creme brulee sorry and lemon tarts
00:06:50when you put sugar on the top you fire
00:06:52that bad boy up so it’s really hot and
00:06:54it just caramelizes the whole top so
00:06:57quickly you wouldn’t believe so you know
00:06:59the wood oven and pastries and cakes
00:07:01absolutely phenomenal and all I’m gonna
00:07:03do to this now is put it off onto a
00:07:06little cake stand so what made you is
00:07:14like a little syrup I’ve got the juice
00:07:15of one orange about the same amount of
00:07:17water and about a hundred grams of sugar
00:07:19and I’ve just made like a nice little
00:07:20syrup if you want to make it a little
00:07:23bit more acidic you can put a little
00:07:25lemon juice in there as well I’m just
00:07:26gonna bring that syrup but I’ve simmered
00:07:28that for about five minutes what I like
00:07:30to do is just like prick this all over
00:07:35like that and just pour this in and it
00:07:40will just sink through and that will
00:07:43give you the most beautiful orange
00:07:46flavor just drizzling all the way
00:07:48through it
00:07:55just get yourself a fork and just prick
00:07:57it around and it will make little holes
00:07:59and then literally the syrup will just
00:08:02go down those holes and when you cut
00:08:03through it you’ll just have a little fun
00:08:04Avenue beautiful syrup there all that
00:08:07lovely orange flavor but that let that
00:08:08cool down now for an hour so of that
00:08:10nice little wedge of some creme fraiche
00:08:12or vanilla ice cream some raspberries or
00:08:14strawberries and that will be absolutely
00:08:16beautiful
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