Wow … this orange polenta cake with its rich flavors remind me of the Italian life where fresh pastries under a bell jar are always ready for everyone who passes by. Something I wish to do at home! So let’s start with this amazingly rich citrus cake.Print
Heavenly orange polenta cake
Heavenly orange polenta cake.
- Prep Time: 25 min
- Cook Time: 1h 35 min
- Total Time: 2 hours
- Yield: 8 persons 1x
For the polenta cake:
- 2 oranges
- 4 eggs
- 1/2 cup (125 g) maple syrup (and/or honey)
- 1 tsp vanilla extract
- 1/2 cup (100 g) olive oil
- 1 cup (150 g) polenta (cornmeal)
- 1 cup (100g) almond flour
- 1 tsp gluten free baking powder
- pinch of salt
For the syrup:
- juice of 1 orange
- juice of 1 lemon
- 1/4 cup (65 g) honey
- wash the oranges, place them in a pan and pour over enough water to cover. Bring to a boil and simmer for 1 hour. Allow the water to cool before removing the oranges.
- cut the oranges in quarters and remove the seeds and hard top / bottom. Coarsely grind the oranges in a food processor (it should not be too liquid). You can also simply cut them into small pieces by hand; make sure that the juice is not lost.
- pre-heat the oven to 175 ºC / 350 ºF.
- in a large bowl, beat the eggs and syrup with a mixer. Add vanilla and olive oil while mixing. Spoon the polenta, almond flour and the oranges lightly. Carefully pour the mixture into a springform tin lined with baking / greaseproof paper.
- The mixture is very liquid, so carefully place the tin in the oven. Bake for 30 – 35 minutes, or until golden brown on top and an inserted toothpick comes out clean.
- While the cake is in the oven, make the syrup: in a small saucepan, heat the orange juice, lemon juice and honey until the honey is completely dissolved and the mixture is warm.
- As soon as the cake comes out of the oven, prick the polenta cake still in the cake tin with a toothpick all over. Prick it quite densely, as this allows the “syrup” to be absorbed more efficiently. Pour the mixture over it slowely and let the orange cake cool in the mold.
- Cover the cake and store on a dry, cool place. Allow the “syrup” to be soaked in overnight.
Serving suggestion: with drained goat yogurt (you can also prepare this cream overnight) and chopped pistachio nuts.