I could only find this - the recipe has been taken down from his website.
@Dirool
Gino D'Acampo's Orange and Cointreau Polenta Cake (Torta Di Polenta Con Arance E Cointreau) is a moist, flourless Italian dessert that relies on the unique, grainy texture of polenta to soak up a citrusy liqueur syrup.
Ingredients
This recipe is divided into the cake base and the soaking syrup.
For the Cake:
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Unsalted Butter: 250g, softened and cubed.
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Golden Caster Sugar: 250g.
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Large Free-range Eggs: 4.
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Ground Almonds: 200g.
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Fine Polenta: 100g (use fine, not coarse, for the best texture).
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Baking Powder: 1 tsp (ensure gluten-free if necessary).
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Orange Zest: Finely grated zest of 2 large oranges.
For the Orange Syrup:
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Orange Juice: Freshly squeezed juice from the 2 oranges used for zesting.
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Caster Sugar: 2–3 tbsp (depending on desired sweetness).
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Cointreau: 3–4 tbsp (orange-flavoured liqueur).
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Water: 1–2 tbsp (optional, to thin the consistency).
Prepare the Tin and Oven: Preheat your oven to
170°C (150°C fan/Gas Mark 3). Grease a 20cm–23cm round springform cake tin and line the base with baking parchment.
Cream Butter and Sugar: In a large bowl, beat the softened butter and golden caster sugar together until the mixture is pale, light, and fluffy.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure the mixture doesn't curdle.
Mix Dry Ingredients: Fold in the ground almonds, fine polenta, baking powder, and orange zest. Stir gently until just combined into a smooth batter.
Bake: Pour the mixture into the prepared tin and level the top. Bake for
45–50 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean.
Make the Syrup: While the cake is baking, combine the orange juice, sugar, and Cointreau in a small saucepan. Heat gently over medium heat, stirring until the sugar
Soak the Cake: Once the cake is out of the oven but still warm, prick the surface all over with a skewer. Pour the warm syrup evenly over the cake, allowing it to soak deep into the sponge.
Cool and Serve: Leave the cake to cool completely in the tin. Serve with a dollop of
mascarpone cheese or a dusting of icing sugar.