Orange-Polenta Cake


Orange-Polenta Cake
Ingredients
- Orange Syrup:
- 1 fresh orange (about ½ cup), juiced
- ½ cup granulated sugar
- Polenta Cake:
- butter for pan
- all-purpose flour for dusting
- 1 cup ground almonds
- ¾ cup fine cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup butter softened, plus more for pan
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 fresh orange zested and juiced (zest first and reserve ½ cup of juice for the syrup)
- Whipped Yogurt:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
- ¾ cup plain whole-milk Greek yogurt
Instructions
- Orange Syrup:
- In a medium saucepan, bring the juice and sugar to a boil. Whisk until sugar is fully dissolved; simmer for 5 minutes. Remove from the heat and allow to cool
- Polenta Cake:
- Preheat the oven to 350°F. Butter and flour a round 9-inch non-stick cake pan.
- In a large bowl, combine ground almonds, cornmeal, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar together for 3-4 minutes, until light, and fluffy. Add the dry ingredients to the butter/sugar mixture, alternate with one egg at a time; mix thoroughly. Gently fold in the orange zest.
- Transfer the mixture to the prepared pan, spread evenly. Bake until a knife or cake tester comes out clean, 40-45 minutes. Brush with the syrup and let the cake cool for 20-30 minutes before serving.
- Lightly dust the cake with powdered sugar and serve with whipped yogurt. Enjoy!
- Whipped Yogurt:
- Place bowl, whisk and cream in the freezer for 5-10 minutes.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Add the Greek yogurt, and whip for 1 minute until light and fluffy.