Orange Polenta Cake
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
- 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.