Description
Sweet Mediterranean sunshine radiates through this Orange Polenta Cake, blending citrusy brightness with rustic Italian charm. Moist crumbs melt on your palate, delivering a delightful slice of coastal comfort that transports senses directly to sun-drenched Italian kitchens.
Ingredients
Scale
Cake Ingredients:
- 200 grams (7 ounces) unsalted butter
- 200 grams (7 ounces) demerara sugar
- 3 large free-range eggs
- 200 grams (7 ounces) ground almonds
- 100 grams (3.5 ounces) coarse polenta
- 2 oranges
- 1 teaspoon gluten-free baking powder
- 5 cardamom pods
- 1 teaspoon vanilla essence
- 1 teaspoon orange blossom water
Syrup Ingredients:
- 250 milliliters (8.5 fluid ounces) orange juice
- 30 milliliters (1 fluid ounce) orange blossom water
- 125 grams (4.4 ounces) golden caster sugar
Greasing Ingredient:
- Unsalted butter (extra for greasing)
Instructions
- Prepare the baking vessel by lightly greasing a 20cm springform pan and lining its base with parchment paper. Set oven temperature to 160°C (320°F).
- Using an electric mixer, whip butter and sugar until the mixture becomes pale and fluffy, creating a smooth foundation for the cake.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Mix in vanilla extract for enhanced flavor.
- Gently fold dry ingredients – ground almonds, polenta, orange zest, orange blossom water, and baking powder – into the wet mixture, creating a cohesive batter.
- Transfer the batter into the prepared springform pan, spreading evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 40-50 minutes, watching for a golden-brown surface and a firm texture when gently pressed.
- Allow cake to rest in the pan for 10 minutes after removing from oven, then carefully release and transfer to a cooling rack.
- Prepare citrus syrup by simmering orange juice, sugar, and orange blossom water for approximately 10 minutes until slightly thickened.
- Using a skewer, create small holes across the cake’s surface to facilitate syrup absorption.
- Gradually brush the warm syrup over the cake, allowing it to seep into the perforations and enhance moisture.
- Serve chilled or at room temperature, accompanied by a dollop of yogurt or whipped cream.
Notes
- Check cake doneness by inserting a skewer into the center, which should come out clean with just a few moist crumbs.
- Swap traditional flour with polenta for a naturally gluten-free dessert perfect for those with wheat sensitivities.
- Toast almonds briefly before grinding to enhance their nutty flavor and add depth to the cake’s overall taste profile.
- Allow cake to rest after syrup application, enabling better absorption and creating a wonderfully moist texture that melts in your mouth.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 30 g
- Sodium: 55 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg