Here’s a recipe for a Orange Almond Polenta Cake that’s gluten-free, moist, and bursting with citrus flavor! This cake combines the nuttiness of almond flour, the unique texture of polenta (cornmeal), and the bright zestiness of oranges. It’s perfect for dessert, tea time, or even breakfast!
Ingredients:
For the Cake:
- 1 1/2 cups (150g) almond flour (or ground almonds)
- 1/2 cup (90g) fine polenta (cornmeal)
- 1 teaspoon baking powder (ensure it’s gluten-free if needed)
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- Zest of 2 oranges (about 2 tablespoons)
- 1/2 cup (120ml) fresh orange juice
- 1/2 cup (120ml) olive oil or vegetable oil
- 1 teaspoon vanilla extract
For the Orange Syrup:
- 1/4 cup (60ml) fresh orange juice
- 2 tablespoons granulated sugar
- 1 tablespoon orange zest (optional)
For the Optional Topping:
- Powdered sugar for dusting
- Sliced almonds or orange slices for garnish
Instructions:
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, polenta, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the eggs and sugar together until pale and slightly thickened. Add the orange zest, orange juice, olive oil, and vanilla extract. Mix until well combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Orange Syrup:
- In a small saucepan, combine the orange juice, sugar, and orange zest (if using). Heat over medium heat, stirring until the sugar dissolves. Simmer for 2–3 minutes until slightly thickened. Let it cool.
- Poke small holes in the top of the warm cake with a skewer and brush the syrup evenly over the cake. Let it soak in.
Serve:
- Dust the cake with powdered sugar and garnish with sliced almonds or orange slices, if desired.
Tips:
- For a stronger orange flavor, add 1–2 tablespoons of orange liqueur (like Cointreau) to the syrup.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Enjoy this moist, citrusy, and gluten-free Orange Almond Polenta Cake!
