Orange-Polenta Cake

Orange-Polenta Cake


  • 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
  • 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
  • teaspoons vanilla extract
  • ¾ cup plain whole-milk Greek yogurt


  • 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.

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