Orange Polenta Cake
Bright, zesty, and irresistibly moist, this Orange Polenta Cake is a citrusy delight that brings Mediterranean-inspired flavors straight to your kitchen. Made with a unique blend of fine polenta, ground almonds, and freshly zested oranges, this gluten-free cake is rich in texture while boasting a refreshing and tangy flavor profile. Topped with a luscious honey-orange glaze that seeps into every bite, it’s the perfect balance of sweet and citrusy. Quick to prepare and ready in under an hour, this show-stopping dessert pairs beautifully with a cup of tea or coffee and is an excellent choice for entertaining. Whether you enjoy it plain or with a dusting of powdered sugar, this vibrant cake is guaranteed to impress!
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Recipe Information
Ingredients
- 175 grams Unsalted butter, softened
- 175 grams Caster sugar
- 200 grams Ground almonds
- 100 grams Fine polenta (cornmeal)
- 1 teaspoon Baking powder
- 3 pieces Large eggs
- 2 pieces Oranges (juice and zest)
- 2 tablespoons Honey
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with parchment paper.
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy using an electric mixer or wooden spoon.
In a separate bowl, combine the ground almonds, polenta, and baking powder, mixing well.
Gradually beat the eggs into the butter-sugar mixture one at a time. Ensure each egg is fully incorporated before adding the next.
Add the dry ingredients to the wet mixture a little at a time, folding gently to combine.
Zest both oranges and stir the zest into the cake batter. Then, juice the oranges and reserve the juice for later.
Pour the batter into the prepared tin and level the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
While the cake is baking, prepare the orange glaze. Place the reserved orange juice in a small saucepan along with the honey. Heat gently, stirring, until the mixture is reduced slightly and syrupy. Remove from heat and allow to cool slightly.
Once the cake is out of the oven, let it cool in the tin for 10 minutes. Then, transfer it to a wire rack placed over a tray.
Using a skewer, poke small holes all over the top of the cake. Drizzle the warm orange glaze evenly over the cake, allowing it to soak in.
Let the cake cool completely before serving. Optional: dust with powdered sugar or top with a dollop of whipped cream.
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 367.6 g | 134% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 243.2 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 759 mg | 58% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
