by: Kate McMillan
Cook Time
40 minutes
Prep Time
15 minutes
Yield
8 servings
Total Time
40 minutes
Prep Time
15 minutes
Yield
8 servings
summary
This gluten-free orange polenta cake is simple to make and really special. Flavorful and impressive, this dessert has an incredible, unexpected nutty crunch from the polenta while still being incredibly moist. The most important thing to remember when making the cake is to let it cool completely before you cut into it. If you cut into the cake while it’s still hot, it will be very crumbly. We’ve had the best results making the orange polenta cake one day ahead.
ingredients
- 200 grams (¾ cup plus 2 tablespoons) unsalted butter, at room temperature
- 200 grams (1 cup) sugar
- 3 large eggs
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau (optional)
- 200 grams (2 cups) almond flour
- 100 grams (¾ cup) polenta (or cornmeal)
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 3 oranges
- 2 tablespoons confectioner’s sugar
directions
- Preheat the oven to 350°F. Coat a round 9-inch cake pan with nonstick cooking spray.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is combined. Add the orange liqueur, if using.
- In a separate bowl, whisk together the almond flour, polenta, baking powder and salt. Add to the egg mixture and stir until just combined. Add the zest of two of the oranges and stir to combine. Pour into the prepared pan and bake in the oven until a toothpick comes out clean, 35 to 40 minutes. Cool completely in the pan.
- To serve, transfer the cake to a serving platter and dust generously with powdered sugar. Zest the final orange into long strips and scatter over the cake as a garnish. Slice and serve.
notes
Make sure when you are buying polenta that you are getting the uncooked granular polenta found in the baking isle near flour and sugar.
Using a scale when baking is by far the most accurate way to bake, but we’ve also provided standard measuring units as well.
For a delicious add-on, top the orange polenta cake with a dollop of freshly whipped cream.
This is a great recipe to make ahead as the cake does well if left for a day. To make ahead, be certain to let the cake cool completely, leave in the baking pan and cover tightly with cling wrap.
