Orange Polenta Cake is a delightful treat that’s sure to brighten your day. This cake combines the zesty flavor of oranges with the slightly coarse texture of polenta, creating a unique and delicious dessert that’s perfect for any occasion. I’m excited to share this recipe with you!
Why You Will Love This Recipe
This Orange Polenta Cake is special for so many reasons. First, it’s incredibly moist and stays that way for days, thanks to the polenta. The bright, citrusy flavor of the oranges cuts through the richness, making it a refreshing dessert. It’s also naturally gluten-free, making it a great option for those with dietary restrictions. Plus, it’s surprisingly easy to make, even if you’re not an experienced baker. The combination of simple ingredients results in a sophisticated and flavorful cake that’s perfect for a casual brunch or a more formal dessert.
Ingredients
Here’s what you’ll need to make this amazing Orange Polenta Cake:
- 1 1/2 cups (190g) fine polenta
- 1 1/2 cups (190g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240ml) orange juice, freshly squeezed
- Zest of 2 oranges
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal. This ensures the cake doesn’t stick.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the polenta, almond flour, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, oil, eggs, orange juice, orange zest, and vanilla extract until well combined. The mixture should look smooth and slightly frothy.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can make the cake tough. A few streaks of flour are okay at this point.
Step 5: Pour into Pan and Bake
Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Step 6: Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
Serving Suggestions
This Orange Polenta Cake is delicious on its own, but it’s even better with a few simple accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream complements the citrusy flavor perfectly. You could also serve it with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.
For presentation, consider slicing the cake and arranging the slices on a platter. Garnish with fresh orange segments or a sprig of mint for a pop of color. This cake is perfect for brunch, afternoon tea, or as a light dessert after dinner. It’s also a great option for special occasions like birthdays or holidays.
Storage and Reheating
To store the Orange Polenta Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The refrigerator will help it stay even more moist!
If you want to reheat the cake, you can warm individual slices in the microwave for 10-15 seconds. Alternatively, you can reheat the entire cake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until it’s warmed through. This will help to restore some of its original texture.
Key Details
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Servings: 8-10 slices
- Equipment: 9-inch round cake pan, mixing bowls, whisk, wire rack
Orange Polenta Cake
Ingredients
- 1 1/2 cups 190g fine polenta
- 1 1/2 cups 190g almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 200g granulated sugar
- 1/2 cup 120ml vegetable oil
- 3 large eggs
- 1 cup 240ml orange juice, freshly squeezed
- Zest of 2 oranges
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal. This ensures the cake doesn’t stick.
- In a large bowl, whisk together the polenta, almond flour, baking powder, baking soda, and salt. Make sure there are no lumps and everything is well combined.
- In a separate bowl, whisk together the sugar, oil, eggs, orange juice, orange zest, and vanilla extract until well combined. The mixture should look smooth and slightly frothy.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can make the cake tough. A few streaks of flour are okay at this point.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.