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Orange Polenta Cake with cut slices on a white plate wither silver teaspooons
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5 from 8 votes

Orange Polenta Cake

Orange Polenta Cake is a quick and easy homemade citrus cake. Using simple ingredients combined and oven baked.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Western
Keyword: orange polenta cake
Servings: 8
Calories: 446kcal
Author: Adrianne

Ingredients

  • 200 grams/ 7 oz butter soft, Note 1
  • 150 grams/ ¾ cup caster sugar
  • 150 grams/ ¾ cup almond flour Note 2
  • 150 grams/ ¾ cup polenta Note 3
  • 3 large eggs free range
  • 1 teaspoon baking powder Note 4
  • 3 oranges zested, Note 5
  • 1 orange of the above, juiced, Note 6

To serve:

  • icing sugar
  • orange zest

Instructions

  • Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
  • Eggs: working one at a time crack the eggs into a small jug and use a mini whisk to whisk them together.
  • Oranges: use a microplane zester to zest the 3 oranges, then slice one of the them in half and juice it.
  • Butter: place the butter into a large mixing bowl and use electric beaters to beat. Then slowly pour in the sugar and continue to beat until the sugar has dissolved in the egg mixture.
  • Combine: add the orange zest followed by almond flour to the wet mixture and stir to combine. Next add the whisked eggs to the bowl and use a spoon to stir and combine. Then add the polenta and the baking powder and stir again to combine.
  • Oven bake: transfer the wet cake mixture into the lined cake tin and bake for 40 mins. You will notice the edges of the cake turn a light golden brown. You can use a skewer inserted into the centre of the cake to test if it is done. Note 7
  • To serve: use oven mitts to remove the cake from the oven and place it onto a heatproof surface. Once it has cooled remove the cake from the tin and discard the baking paper. Then use a small sifter to dust the icing sugar over the top of the cake to decorate it. Once done sprinkle the orange zest over the top also. Use a knife to slice the cake into pieces, transfer onto plates and provide spoons.

Notes

  • Note 1 - Butter: as part of the process to make this cake the 1st thing I do is take the butter out of the fridge and leave it on the bench for a bit. When it softens to room temperature, it becomes easier to beat it. 
  • Note 2 - Almond flour or almond meal: both are fine to use (to the equivalent amount specified in the recipe card).  Almond flour is finer and doesn't have any brown flecks from the skin of the almonds which some almond meal ranges can have. 
  • Note 3 - Polenta: we use more polenta in this cake than the Lemon Polenta Cake recipe to allow for the additional liquid from the orange juice. 
  • Note 4 - Baking powder: for the Lemon Polenta Cake we don't use baking powder as we don't really need it. However, due to the addition of more wet ingredients in this Orange Polenta Cake, I do recommend using it. It helps to make the cake rise and be fluffier than it would with out it. 
  • Note 5 - Oranges: for the oranges, we use the zest from all 3 and the juice from 1. The zest of approximately 2 of them go in the cake and 1 goes on the cake. 1 whole orange gets juiced and the juice as well as any pulp goes into the cake. 
  • Note 6 - Orange juice: I use a hand held juicer. Simply cut 1 orange in half and juice each half. Then tip the pulp and juice in and pick out any seeds or strain it and then add it in. 
  • Note 7 - Skewer test: this is a popular technique used to test if baked goods are done. If the skewer comes out clean, the cake is ready. If there is any wet mix, it needs a little more more time. The top of the cake should also spring back when lightly pressed with the tip of a finger. 

Nutrition

Calories: 446kcal | Carbohydrates: 37g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 202mg | Potassium: 53mg | Fiber: 2g | Sugar: 20g | Vitamin A: 751IU | Calcium: 55mg | Iron: 1mg