Orange Almond Polenta Cake Recipe

Name: Orange Almond Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 cup white sugar; 7 ounces unsalted butter, at room temperature; 1 cup almond meal from blanched almonds (I used Bob's Red Mill); 1 cup almond flour from whole almonds (I used Shiloh Farms); 3/4 cups cornmeal; 1 1/2 teaspoons baking powder; 3 eggs; Zest of 3 oranges; For the syrup; 1/2 cup fresh orange juice; Juice of half of a Meyer lemon; 1 cup confectioner's sugar; 3 T Grand Manier

Servings: persons

For the cake
1 cup white sugar
7 ounces unsalted butter, at room temperature
1 cup almond meal from blanched almonds (I used Bob's Red Mill)
1 cup almond flour from whole almonds (I used Shiloh Farms)
3/4 cups cornmeal
1 1/2 teaspoons baking powder
3 eggs
Zest of 3 oranges
For the syrup
1/2 cup fresh orange juice
Juice of half of a Meyer lemon
1 cup confectioner's sugar
3 T Grand Manier

1
Preheat oven to 350 degrees. Line the bottom of a 9- or 10-inch spring form pan with parchment. Butter the sides of the plan well.
2
Put the sugar in the bowl of a food processor with a metal blade and process the sure for about a minute to get superfine sugar.
3
In the bowl of a stand mixer with the paddle attachment, pour the sugar and add the butter to it. Beat the butter and sugar together until they are light and fluffy which takes about 2 minutes.
4
In a separate bowl, mix the almond flours, cornmeal and baking powder.
5
Add 1/4 of the flour mixture to the butter/sugar mixture, beat well. Add one egg and beat well. Alternate flour and egg additions until all are incorporated.
6
Stir in the orange zest. Spread into the prepared pan and place in the oven on the middle rack. Bake for 40-50 minutes. The middle of the cake should be a little jiggly, but a cake tester should come out clean from a dip in the middle when it is done. The middle of the cake will deflate when you take it out to cool. Do not remove the sides of the pan at this juncture.
7
For the glaze, put the orange and lemon juice, confectionary sugar and orange liquor into a small pan and heat enough to fully melt the sugar and reduces slightly.
8
Using the cake tester tool, poke many, tiny holes into the top of the cake. Carefully spoon the hot syrup over the cake until it's all absorbed. Cool the cake completely with the pan still intact.
9
To serve, remove the side of the pan and slice. Take cake to use a cake server as the middle of the cake will by soft and syrupy.

1319

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the cake, 1 cup white sugar, 7 ounces unsalted butter, at room temperature, 1 cup almond meal from blanched almonds (I used Bob's Red Mill), and more.

Yes, Orange Almond Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Almond Polenta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions