Orange polenta cake with a delightful orange and lime syrup. This cake is moist and crumbly but also soft and dense. And most important of all, it’s super delicious. For a dairy-free version the butter can be substituted with coconut oil.
Orange polenta cake

Prep time: 15 minutes
Cook time: 60 minutes
Serves: 10
Calories: 475

Orange polenta cake
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 75 minutes
- Serves: 10
- Calories 475
Ingredients
- 200 g unsalted butter
- 100 g caster sugar
- 100 g demerara or brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 200 g almond flour
- 100 g polenta
- 2 oranges, zest
- 1 tsp baking powder, gluten-free
- 1 pinch salt
Syrup
- 150 ml orange juice
- 50 ml lime juice
- 100 g caster sugar
Method
Polenta cake
- 1)
Preheat the oven to 170 degrees Celsius. Line the bottom of the springform tin (20 cm) with baking paper and grease the sides.
- 2)
Beat the butter and sugar in a large bowl until light and creamy. Mix in the eggs, then stir in the vanilla essence.
- 3)
Then stir ground almonds, polenta, orange zest and baking powder and a pinch of salt into the cake mix.
- 4)
Pour the mixture into the tin and bake for 60 minutes, or until golden brown on top and an inserted toothpick comes out clean.
- 5)
Remove the tin from the oven and leave to cool completely.
Orange and lime syrup
- 1)
In a small saucepan, heat the orange juice, lime juice and sugar. Simmer over a medium-low heat for about 10 minutes, or until slightly0 thickened. Set aside to cool.
- 2)
Prick the cooled polenta cake all over with a skewer, then brush generously with the syrup.
- 3)
Remove from the cake tin. Serve with a dollop of crème fraîche or some whipped cream.