Citrus Almond Polenta Cake
Citrus Almond Polenta Cake
Ingredients
For the Cake
- 1/2 cup unsalted butter, softened, plus more for greasing
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange zest, from 1 large orange
- 1/2 teaspoon lemon zest, from 1/2 lemon
For the Citrus Syrup
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
For Garnish
- as needed powdered sugar
- as needed candied orange peel, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper. Lightly flour the pan, tapping out any excess.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, cream together the softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the almond flour, fine cornmeal, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Fold in the orange zest and lemon zest.
⏱️ 1 min
- 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
⏱️ 1 min
- 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 45 min•🌡️ 350
- 9
While the cake is baking, prepare the citrus syrup. In a small saucepan, combine the fresh orange juice, fresh lemon juice, and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 5 min
- 10
Once the cake is out of the oven, immediately poke holes all over the top with a wooden skewer or fork. Slowly pour the warm citrus syrup evenly over the hot cake, allowing it to soak in.
⏱️ 2 min
- 11
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time allows the syrup to fully absorb and the cake to set.
⏱️ 15 min
- 12
Once completely cool, dust generously with powdered sugar and garnish with candied orange peel, if desired. Slice and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Citrus Almond Polenta Cake
For the Cake
- 1/2 cup unsalted butter, softened, plus more for greasing
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange zest, from 1 large orange
- 1/2 teaspoon lemon zest, from 1/2 lemon
For the Citrus Syrup
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
For Garnish
- as needed powdered sugar
- as needed candied orange peel, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper. Lightly flour the pan, tapping out any excess.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, cream together the softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the almond flour, fine cornmeal, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Fold in the orange zest and lemon zest.
⏱️ 1 min - 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
⏱️ 1 min - 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 45 min•🌡️ 350 - 9
While the cake is baking, prepare the citrus syrup. In a small saucepan, combine the fresh orange juice, fresh lemon juice, and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 5 min - 10
Once the cake is out of the oven, immediately poke holes all over the top with a wooden skewer or fork. Slowly pour the warm citrus syrup evenly over the hot cake, allowing it to soak in.
⏱️ 2 min - 11
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time allows the syrup to fully absorb and the cake to set.
⏱️ 15 min - 12
Once completely cool, dust generously with powdered sugar and garnish with candied orange peel, if desired. Slice and serve.
⏱️ 2 min