Best 3 Whole Orange Polenta Cake Recipes

Indulge in the symphony of flavors with our Whole Orange Polenta Cake, a delightful culinary creation that combines the vibrant taste of oranges with the earthy nuttiness of polenta. This unique cake boasts a moist and tender crumb, infused with the zesty essence of oranges, complemented by a crispy polenta crust. As you savor each bite, experience the harmonious blend of textures and flavors, making this cake a true masterpiece.

This recipe also offers a delectable variation, the Orange Polenta Olive Oil Cake, where the butter is replaced with fruity olive oil, resulting in a moist and flavorful cake with a hint of Mediterranean charm.

For those who prefer a gluten-free option, the Gluten-Free Orange Polenta Cake is a delightful alternative, showcasing the same vibrant flavors and textures, crafted with almond flour and coconut flour to create a light and airy cake.

And for those with a sweet tooth, the Orange Polenta Upside Down Cake is a must-try. This stunning cake features a caramelized orange topping, adding a burst of sweetness and a touch of elegance to this classic dessert.

Embark on a culinary adventure with our collection of Orange Polenta Cake recipes, each offering a unique twist to this delightful treat.

Let's cook with our recipes!

ORANGE & POLENTA CAKE

Orange & polenta cake image

This delicious cake is full of zingy flavour and the syrup makes it something really special - enjoy!

Provided by Jamie Oliver

Categories Desserts Jamie Magazine Fruit Mother's day Italian Baking

Yield 10

Number Of Ingredients 14

Ingredients

200 g unsalted butter, (at room temperature), plus extra for greasing
200 g demerara sugar
3 large free-range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges
1 teaspoon orange blossom water
1 teaspoon gluten-free baking powder
SYRUP
5 cardamom pods
250 ml orange juice, (from 3-4 oranges)
30 ml orange blossom water
125 g golden caster sugar

Steps:

Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
Beat the butter and sugar in a large bowl until light and creamy - don't worry if it looks gritty, as the sugar will dissolve when it's cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

Nutrition Facts : Calories 470 calories, Fat 29.5 g fat, SaturatedFat 11.3 g saturated fat, Protein 8.6 g protein, Carbohydrate 45.1 g carbohydrate, Sugar 36.5 g sugar, Sodium 0.2 g salt, Fiber 1.9 g fibre

ORANGE POLENTA CAKE

Orange polenta cake image

Give your dessert an Italian flavour with this moist and fruity polenta cake

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner

Time 1h5m

Number Of Ingredients 9

Ingredients

250g unsalted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)
100ml orange juice
100g golden caster sugar

Steps:

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

POLENTA CAKE WITH ORANGE SAUCE

Polenta Cake with Orange Sauce image

Polenta cakes have a special flavor, I think. This polenta cake is lightly flavored with rum, lemon and orange, then served with a simple orange sauce. This cake can also be frozen with great success.

Provided by friederike

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

¾ cup unsalted butter, softened
1 cup white sugar
5 eggs
2 cups all-purpose flour
7 tablespoons polenta
5 teaspoons baking powder
5 tablespoons rum
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cups orange juice
3 tablespoons orange marmalade

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 68.9 g, Cholesterol 162.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 12.2 g, Sodium 436.7 mg, Sugar 35.9 g

Tips:

For a moist and tender cake, use freshly squeezed orange juice and zest.
Make sure to use fine polenta for a smooth cake texture.
If you don't have a whole orange, you can use 1/2 cup of orange juice and 1 tablespoon of orange zest.
Be careful not to overmix the batter, as this can result in a tough cake.
For a crispy crust, bake the cake in a preheated oven.
If you want a more intense orange flavor, you can add some orange extract to the batter.
Serve the cake warm or at room temperature, dusted with powdered sugar or topped with a dollop of whipped cream.

Conclusion:

This whole orange polenta cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and tender, with a bright orange flavor and a crispy crust. It is also gluten-free and can be made dairy-free by using almond milk instead of regular milk. Whether you are looking for a special dessert to serve at a party or a simple treat to enjoy at home, this whole orange polenta cake is sure to please everyone.