Did someone say CAKE? Moist and deliciously tasty, this Orange Polenta Cake is rich in flavor and soaks up the orange syrup like a sponge. A gluten free cake that has the most amazing taste and is simple to make.
Why You'll Love this Cake
Pair the sweetness of orange, with healthy and filling almond flour and polenta. Then, top it off with fresh berries and fruit and BOOM, you've got yourself a delicious gluten free orange polenta cake!
When we think of cake, we typically think of beautifully decorated custom cakes and homemade cakes, like this Red Velvet Cake. But have you ever tried cake made with polenta? Here's why you'll love it.
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Why This Recipe Works
1. It's simple to make.
2. It's not overly sweet.
3. It tastes a lot like shortbread cookies, with a hint of orange and spice.
4. There's no icing, just a simple syrup.
What is Polenta?
Polenta is versatile and is amazingly delicious in both sweet and savory dishes. Don't confuse cornmeal with polenta. They are not the same thing. Cornmeal is an ingredient. Polenta is an actual dish and is made from yellow corn.
Polenta was not something we had in our house when I was growing up. I didn't even know what polenta was until I was an adult. It's very grainy, like cornmeal. Think about the texture of cream of wheat or grits; you'll get a very similar texture with polenta. It's simply stone-ground dried yellow corn kernels that have a flaky texture.
How Does Polenta Affect Cake?
When you add polenta to a cake, you will notice a coarse, grainy texture as you eat it. That might sound a little strange and you may think, "why would you want that?" Keep in mind that when I say grainy, I don't mean it in an unappetizing way.
The graininess actually makes this Orange Polenta Cake super satisfying to eat. I find that when I use it in cakes, it gives them a golden color and crumbly consistency. I like to compare it to al dente pasta. When the pasta is the slightest bit undercooked, it provides a satisfying chew. Hopefully, that gives you an idea of what I mean by "grainy". It's not just a matter of flavor, it's also the texture that makes it great.
Ingredients You'll Need
I use caster sugar when baking. You're probably asking yourself, "What is Caster Sugar?" and "Is Caster Sugar different than granulated sugar?" Well, yes...there is a difference. It's a baker's DREAM sugar! Check out this article here from Bob's Red Mill. They do a fabulous job of breaking down what Caster Sugar is and how it makes a difference when it comes to baking.
Cardamom is also an essential ingredient when making the orange syrup. It has a spicy, yet sweet and citrus taste that pairs amazingly well with orange.
Is Polenta Cake Gluten Free?
Polenta is naturally gluten free and since I use almond flour, this Orange Polenta Cake is gluten free.
Step-By-Step Instructions
Step 1 - Grease The Bundt Tin
Use a Tablespoon of butter and generously grease a bundt pan. Sprinkle almond flour into the pan to dust, making sure to shake off the excess.
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Step 2 - Mix the Batter
Next, beat the eggs and the egg yolk together in a bowl, then set aside. In a separate bowl, pour in the softened butter and beat with an electric mixer for 1-2 minutes. Add in the caster sugar and continue to beat for 2 more minutes on medium speed. Continue to beat the mixture as you slowly pour in the beaten eggs.
Once the eggs are well incorporated, add in the fresh orange juice, orange zest, and vanilla extract. Continue to beat until all ingredients are well blended. Finally, add in the almond flour, polenta, salt, and baking powder and mix on medium speed for 1 minute. Once the ingredients are well mixed, pour the batter into the greased bundt pan.
Step 3 - Baking
When the oven has been preheated to 325 degrees Fahrenheit, place the bundt pan in the oven. Bake for 50-60 minutes, until done.
Making Cardamom and Orange Syrup
Skip icing this Orange Polenta Cake. Instead, use a fresh orange syrup. It provides the most wonderful flavor in every bite. Here's how to make it.
While the cake is cooling, put the fresh orange juice, caster sugar, and cardamom pods in a pot or pan. Then, place the pot over high heat on the stove. Bring it to a boil and then let it simmer on low for 10-15 minutes to allow the cardamom to steep in the syrup.When the syrup has completely cooled, remove the cardamom pods and discard.
Poke holes in the cake using a fork, then slowly pour the orange syrup over the cake. Give it a minute or so to soak it in.
Garnishings
I love the following garnishes:
- Pistachio chips
- Fresh strawberries
- Fresh blueberries
- Orange slices
Expert Tips
- How to Stop the Cake from Sticking - don't use cooking spray to grease the bundt pan. Use butter and sprinkle with a small amount of almond flour to coat. Keep in mind that even when you effectively grease and flour the pan, it's still worth being careful when trying to remove the cake. Make sure the cake is completely cool and make sure none of the edges are catching. Loosen it a little with a spatula or butter knife right before removing from the pan.
- Slowly Mix the Ingredients - creaming the butter and sugar is not just a matter of beating the 2 ingredients together until they're mixed. There's an art to baking. It's about the mixture going softer, paler, and expanding. Give each beating step more time, like 1-2 minutes. I like to start the process by beating the butter by itself first, making it lighter and softer when the sugar is added. Take your time when beating the sugar. The trick here is to beat it until the color lightens up and the mixture has increased in volume.
- Beat the Eggs Separately - beat the eggs together before adding them to the batter. This allows you to add the egg batter in a slower and more controlled fashion. Don't just beat the mixture to combine the ingredients. Instead, focus on changing the state of the ingredients. This little trick will take your baking skills up a notch!
- Substitute Tip - when making the syrup if you don't have cardamom pods, you can use ½ teaspoon ground cardamom instead.
- Ensure it is Done - About 50 minutes into baking, insert a toothpick or skewer to test whether it's done or not. If the toothpick comes out dry, it's done. If there is wet batter on the toothpick, it needs to cook longer.
FAQs
- Do I have to use Almond Flour? Nope - feel free to use an all-purpose gluten free flour. If you're not gluten free, you can use an all-purpose flour.
- How do I split a cardamom seed? You'll use the same technique used with splitting garlic cloves. Place the seed on a cutting board. Take a large knife and place it flat over the seed. Apply pressure with your hand so that the seed gently splits open.
- How do I store polenta cake? This cake won't dry out quickly so you can store it in an airtight container for 5-6 days. You can also store it on the counter or in the refrigerator.
- Can I freeze polenta cake? Wrap it tightly in a double layer of saran wrap. Then, wrap it in aluminum foil. Freeze for up to 3 months. To thaw, unwrap and let it sit on a wire rack at room temperature for about 3 hours.
More Sweet Treats!!
Did you find this blog post and these step-by-step instructions helpful? If you’ve tried my this or any of my other recipes, then don’t forget to rate the recipe and let me know how it turned out in the comments below! Oh – and watch the video!! Step-by-step instructions!!
Orange Polenta Cake
Ingredients
Cake:
- 1 Tablespoon Butter, for greasing bundt pan
- 1 Tablespoon Almond flour, for dusting bundt pan
- 1 cup butter softened
- 1 cup caster sugar
- ½ teaspoon salt
- 4 large eggs
- 1 egg yolk
- Zest of an orange
- 2 Tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 2 ¼ cups almond flour
- ½ cup polenta, not cooked
- 1 teaspoon baking powder
Cardamom and Orange Syrup:
- ½ cup freshly squeezed orange juice
- ⅓ cup caster sugar
- 2 cardamom pods, split
Instructions
The Cake:
- Preheat your oven to 325°F
- Use 1 Tablespoon of butter to grease a bundt pan. Then, use 1 Tablespoon almond flour to dust the bundt pan. Shake off and discard the excess.
- With an electric mixer, beat the eggs and the egg yolk together in a bowl, then set aside.
- Place the softened butter in a large bowl, then mix it using an electric mixer for 1 minute.
- Add in the caster sugar and mix for a few more minutes until pale and increased in volume.
- Continue to beat the mixture as you slowly add the beaten eggs.
- Once the eggs are well incorporated, add the orange juice, orange zest, and vanilla extract. Mix until well blended.
- Add the almond flour, polenta, salt, and baking powder and fold through the mixture until well combined.
- Transfer the batter into the bundt pan.
- Place the pan in the oven and bake for 50-60 minutes.
- When the cake is done, remove from the oven and set aside to cool.
The Cardamom and Orange Syrup:
- Place the orange juice, caster sugar, and cardamom pods in pan on medium-high heat.
- Bring the mixture to a boil, then turn the heat down and continue to simmer the syrup for 2-3 minutes until the sugar has dissolved.
- Turn the heat off. Leave the syrup in the pan for 10-15 minutes to allow the cardamom to steep in the syrup.
Assembly:
- Turn the cake out onto your desired plate or cake stand.
- Poke holes in the cake using a fork.
- Remove the cardamom pods from the syrup. Then, pour the syrup over the cake, giving the cake a minute or 2 to soak it all in.
- Garnish the cake with pistachios or fresh fruit.
Video
Notes
Recipe Notes and Baker's Tips
- How to Stop the Cake from Sticking - don't use cooking spray to grease the bundt pan. Use butter and sprinkle with a small amount of almond flour to coat. Keep in mind that even when you effectively grease and flour the pan, it's still worth being careful when trying to remove the cake. Make sure the cake is completely cool and make sure none of the edges are catching. Loosen it a little with a spatula or butter knife right before removing from the pan.
- Slowly Mix the Ingredients - creaming the butter and sugar is not just a matter of beating the 2 ingredients together until they're mixed. There's an art to baking. It's about the mixture going softer, paler, and expanding. Give each beating step more time, like 1-2 minutes. I like to start the process by beating the butter by itself first, making it lighter and softer when the sugar is added. Take your time when beating the sugar. The trick here is to beat it until the color lightens up and the mixture has increased in volume.
- Beat the Eggs Separately - beat the eggs together before adding them to the batter. This allows you to add the egg batter in a slower and more controlled fashion. Don't just beat the mixture to combine the ingredients. Instead, focus on changing the state of the ingredients. This little trick will take your baking skills up a notch!
- Substitute Tip - when making the syrup if you don't have cardamom pods, you can use ½ teaspoon ground cardamom instead.
- Ensure it is Done - About 50 minutes into baking, insert a toothpick or skewer to test whether it's done or not. If the toothpick comes out dry, it's done. If there is wet batter on the toothpick, it needs to cook longer.
- How to split a cardamom seed - You'll use the same technique used with splitting garlic cloves. Place the seed on a cutting board. Take a large knife and place it flat over the seed. Apply pressure with your hand so that the seed gently splits open.
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lordbyron
Looks preaty good
Amanda Mason
Enjoy it!
Deb
Can almond meal be used instead of almond flour?
Amanda Mason
Hi Deb! I have not tried making this recipe with almond meal. But - almond meal can generally be used instead of almond flour when making a cake, but there are some differences to be aware of. Almond meal is made from ground whole almonds, including the skins, which gives it a coarser texture compared to almond flour. Almond meal can make the cake slightly denser and moister compared to using almond flour. So, it should work but the appearance and texture might be different.
Holly
I can just imagine how delicious this is! Truly an amazing flavor combination! I love that it's a lighter dessert - perfect for those heavy holiday meals!
Charity
This is such a lovely cake! Cardamom and orange are one of my favorite flavor combos. Looking forward to baking this!