Orange Polenta Cake
Orange Polenta cake is Italian inspired and made with just 7 ingredients - butter, sugar, eggs, almond flour, orange, baking powder and polenta.
It is a really moist cake with a textured crumb, that just melts in the mouth.
Many years ago, I had a Lemon Polenta Cake on the blog but for some reason (the horrendous pictures probably also a lack of understanding around SEO) I removed the recipe.
How to make Orange Polenta Cake
Full instructions are at the bottom of the page. Here are the step by step photos.
Line a 20cm round tin.
Whisk Butter, Sugar and Zest and Juice of 1 Orange for 5 minutes.
Add Almonds gradually and fold in.
Add Eggs 1 by 1, whisking in-between.
Fold in Polenta and Baking Powder.
Bake in a preheated oven at Gas Mark 4/180 C for 40 - 45 minutes.
Dust the Cake with Icing Sugar.
Top tips for making the BEST Orange Polenta Cake
I use a microplane zester to zest the orange to get it super fine.
Add the zest directly into the sugar and butter at the beginning so the oils are released into the batter.
Stir the Almonds and Polenta in slowly.
The drizzle is optional. You can leave it out or brush some over the top.
Storage Instructions
This cake keeps well for up to a week in an airtight container.
Freezer - Orange Polenta Cake can be frozen once cooled. Cling film the whole cake or individual slices and freeze in a ziplock bag/airtight container.
When you are ready to serve, simply remove from the freezer and let it defrost before serving.
More Baking recipes to try:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Orange Polenta Cake
Orange Polenta Cake is a Gluten Free Cake that is zesty, moist and delicious. It is made with just a few ingredients and is very easy to make.
Ingredients
Orange Polenta Cake
- 180 g Butter Softened
- 1 Orange Juice and Zest
- 200 g Caster Sugar
- 200 g Ground Almonds
- 3 Eggs
- 100 g Polenta or Cornmeal Coarse and Fine work but Fine is better
- 1 ½ tsp Baking Powder
Optional Drizzle
- 100 g Caster Sugar
- 1 Orange Juice and Zest
Instructions
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Grease and line a 20cm round tin with greaseproof paper. Preheat oven to Gas Mark 4/180 C.
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Whisk Butter, Sugar and Zest and Juice of 1 Orange for 5 minutes.
-
Add Ground Almonds gradually and fold in.
-
Add Eggs 1 by 1, whisking in-between each addition.
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Fold in Polenta and Baking Powder.
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Bake for 40 - 45 minutes.
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Optional Step - Whisk together Sugar and Orange Juice in a bowl. Poke cake all over with a skewer and pour in the orange drizzle whilst still hot. Alternatively just brush it over the top. Dust the cake with icing sugar.
Recipe Notes
Top tips for making the best Orange Polenta Cake
- I use a microplane to zest the orange to get super fine zest.
- Adding the orange zest directly into the sugar and butter right at the beginning, releases the oils into the batter right away and gets the flavours working.
- Stir in the Almonds and Polenta slowly and gently.
- The drizzle is optional. You can leave it out altogether. You can also use it as a drizzle or just brush some over the top.
Storage Instructions
This cake keeps well for up to a week in an airtight container.
Freezer - Orange Polenta Cake can be frozen once cooled. Cling film the whole cake or individual slices and freeze in a ziplock bag/airtight container.
When you are ready to serve, simply remove from the freezer and let it defrost before serving.
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