Liquid Sunshine = Orange Polenta Cake

(She didn't touch the cake)

I have thought about ordering Ottolenghi: The Cookbook - and my frustration at not being able to find it - so much that I could swear I've already written about it. I first saw it in the February 2009 issue of Gourmet magazine. I have since read about it, seen it on other blogs, or somehow am constantly being reminded of it. Don't you just hate that, that frustration of not being able to have something that should be entirely attainable but just isn't? Luckily, I was finally able to track it down on the Amazon UK site, and now I am waiting for it to be shipped.
What grabbed my interest about this particular cookbook were the pretty photographs that accompanied the Gourmet article. What kept my interest was the story behind the food shop. It was started by a Palestinian and an Israeli, both chefs. They met in London, and quickly became friends. Eventually, they were able to open their own food shop together. Within a few years, they became wildly successful, in that they write an article in a UK paper, have one cookbook, and I believe their second cookbook will be published soon.
Their food sounds interesting, complex with many ingredients brought together in unconventional ways and pairings. This cake, adapted by Gourmet from the cookbook, is an example of that. It does involve many ingredients and steps (not to mention that I personally find making caramel to be my sweet-making nemesis), but it will "create tiny storms in the mouth" (Gourmet). It has a unique, almost crunchy texture and lots of flavor.
Orange-Polenta Cake
Adapted from Gourmet magazine from Ottolenghi: The Cookbook, and further adapted by ME

(when it came out of the oven)
I hope that your weekend is full of sunshine and happiness.