This Blood Orange Polenta Cake is a true pleasure. Easy to make, easy to decorate, and deliciously easy to eat. A nutty, zesty cake with tons of flavor packed into a very simple, but gorgeous dessert.
Here’s the thing about simple cakes that don’t require layering or icing: they’re awesome. All you need is a pan, some basic ingredients, and time. These types of cakes are weekday cakes, the kind you can whip up and have with a cup of tea in the evening right before bed.
With only five ingredients and no difficult techniques to master, this should be one of your go to cakes for the foreseeable future.Print
Blood Orange Polenta Cake
This Blood Orange Polenta Cake is a true pleasure. Easy to make, easy to decorate, and delicious to eat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 cake 1x
- Category: Cake, Dessert
- Cuisine: American, British
- 10 Blood oranges ((you can use regular oranges))
- 3 large Eggs
- 3/4 cups Honey
- 2 cups Almond flour
- 1 cup Polenta
- 1 cup Olive oil
- 2 sprigs Mint ((plus more for garnish))
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease and flour a 9-inch baking pan with olive oil and set aside.
- Squeeze the juice of 3 oranges into a small saucepan, add ¼ cup of the honey and whisk to combine. Simmer the honey over medium low heat until the mixture is thickened and remove from heat. Add the mint springs and leave to cool.
- Meanwhile, in a large mixing bowl, whisk together the olive oil with the remaining ½ cup of honey for 2 minutes with an electric mixer on low speed. Switch the electric mixer on high speed and beat in the eggs for 2 minutes. Stop the mixer and zest in 3 oranges. add the ground almonds, polenta and the juice of 2 oranges.
- Pour the mixture into the prepared baking tin and bake for 40-50 minutes until the cake is cooked through, then leave to cool for 10 minutes before removing from the pan.
- Poke the cake all over with a skewer. Remove the springs of mint from the pour the honey/orange syrup and pour the syrup all over the cake.
- Decorate with more sliced oranges and fresh mint leaves. Serve immediately or leave to continue cooling and serve at room temperature.
Keywords: cake, dessert, orange, polenta, tea
Ann Kaufman is an emotional food enthusiast who writes about food at Grits & Chopsticks. When she's not writing about food, she's caring for her two young children, lawyering and thinking about her next meal.
Where’s the editor? Step 3 instructs to beat in the eggs. There are no eggs listed in the ingredient list.
Good catch, the editor was clearly sleeping! Eggs are in the recipe now, thank you for pointing that out.