Description
A delightful orange polenta cake that combines a unique texture with vibrant citrus flavor, perfect for any occasion.
Ingredients
- Coarse polenta: 1 cup (about 150 g)
- Fresh orange juice: 1 cup (about 240 ml)
- Orange zest: 2 tablespoons (from about 2 oranges)
- Granulated sugar: 3/4 cup (about 150 g)
- Eggs: 3 large
- Unsalted butter: 1/2 cup (about 115 g), melted
- Baking powder: 1 teaspoon (about 5 g)
- Salt: 1/4 teaspoon (about 1 g)
- Almond extract: 1 teaspoon (optional)
- Vanilla extract: splash (optional)
- Chopped nuts: walnuts or almonds (optional)
- Spices: pinch of cinnamon or nutmeg (optional)
- Glaze: powdered sugar and orange juice (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a round cake pan, about 9 inches in diameter.
- In a separate bowl, whisk together the baking powder and salt.
- In a large mixing bowl, whisk together the eggs, melted butter, orange zest, and granulated sugar until smooth and creamy.
- Stir in the cooled polenta mixture gently, then gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing the batter to keep the cake light.
- Ensure ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze for longer storage, up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: orange polenta cake, gluten-free cake, citrus dessert, baking recipe