Orange Polenta Cake

Orange Polenta Cake is a golden-hued, citrus-infused dessert that’s naturally gluten-free and full of texture and flavor. Made with fine polenta and almond flour, this cake is tender yet slightly crumbly, with bright notes of orange zest and juice. A final drizzle of orange syrup soaks into the sponge, adding moisture and an extra burst of flavor.

Why You’ll Love This Recipe

• Naturally gluten-free using almond flour and polenta
• Bursting with vibrant orange flavor from zest and juice
• Moist and tender with a pleasantly grainy texture
• Simple to prepare—no fancy equipment or techniques needed
• Perfect for brunch, tea time, or as a light dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fine polenta or cornmeal
• Almond flour or ground almonds
• Baking powder
• Sugar
• Butter (or olive oil for a dairy-free version)
• Eggs
• Orange zest and juice
• Optional: vanilla extract, orange blossom water, cardamom

For the syrup:

• Fresh orange juice
• Sugar or honey
• Optional: orange zest or a splash of orange liqueur

Directions

this recipe

1. Preheat the oven: Set to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan.
2. Mix dry ingredients: In a large bowl, combine polenta, almond flour, baking powder, sugar, and orange zest.
3. Add wet ingredients: Whisk together melted butter (or oil) and eggs. Stir into the dry mix until well combined.
4. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
5. Make the syrup: While the cake bakes, simmer orange juice with sugar until slightly thickened.
6. Syrup soak: While the cake is warm, poke holes in the top and pour over half the syrup. Let cool in the pan.
7. Serve: Once cooled, remove from pan, drizzle with remaining syrup, and garnish with zest, nuts, or whipped cream.

Servings and Timing

• Servings: 8–10
• Prep Time: 15 minutes
• Bake Time: 35–40 minutes
• Total Time: ~55 minutes

Variations

• Use olive oil instead of butter for a dairy-free version
• Add a pinch of cardamom or cinnamon for warmth
• Try blood oranges for a richer color and flavor
• Top with pistachios or almonds for added crunch
• Bake in a loaf pan for a rustic presentation (adjust baking time)

Storage/Reheating

• Room temperature: Keep covered for up to 3 days
• Refrigerate: Store for up to 5 days; bring to room temperature before serving
• Freeze: Wrap slices and freeze up to 1 month; thaw and warm if desired
• Reheat: Gently warm in a 300°F oven and reapply syrup if needed

FAQs

What kind of polenta should I use?

Use fine polenta or cornmeal for the best texture—coarse polenta may be too gritty.

Is this cake gluten-free?

Yes, it’s naturally gluten-free with no wheat flour.

Can I use olive oil instead of butter?

Yes, olive oil gives a slightly different flavor and works well.

What does the syrup do?

It adds moisture, enhances the orange flavor, and gives a glossy finish.

Can I make this ahead of time?

Yes, it tastes even better the next day as the syrup continues to soak in.

How do I make it extra moist?

Don’t skip the syrup step—it’s key for a moist crumb.

Can I skip the syrup?

You can, but the cake will be less flavorful and a bit drier.

What’s the texture like?

Moist and tender with a subtle graininess from the polenta.

Can I bake it in a different pan?

Yes, a loaf pan works well—just extend the baking time slightly.

What can I serve it with?

Try whipped cream, Greek yogurt, or mascarpone for a creamy contrast.

Conclusion

Orange Polenta Cake is a zesty, sunshine-bright dessert that’s both simple and elegant. With its moist texture, natural gluten-free ingredients, and citrusy punch, it’s a perfect cake for any season. Serve it plain, or dress it up with cream or fruit—it’s delicious every time.

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