Blood oranges, the famous winter citrus, makes an appearance in this sweet polenta cake.
More than an Italian porridge, polenta is a versatile pantry staple ready to inspire a number of entrées—even dessert.
Serve up this seasonal treat at holiday gatherings and winter events.
SERVINGS: UP TO 8
- 2 tablespoons unsalted butter
- ¼ cup light brown sugar
- Zest from 1 blood orange
- 2 blood oranges
- 1 ½ cups all-purpose flour
- ¾ cup Instant Polenta
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cardamom
- ½ cup Extra Virgin Olive Oil
- ½ cup Greek yogurt
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Confectioners’ sugar for dusting (optional)
- Preheat oven to 350F. Grease an 8” round cake pan.
- In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
- Grate the zest from one of the oranges. Set zest aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
- In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
- Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
- Using a wooden spoon or spatula, fold in the dry mixture. Stir until combined, but be careful not to over-mix the batter.
- Spoon the batter into the cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
- Allow the cake to cool for another 15 minutes. Sprinkle with confectioners’ sugar (optional) and serve.
Join my Page and Discover the Italy:
Subscribe and receive new recipes on your email!!
Subscribe to Blog via Email