I have a fondness for cakes that are a bit off the beaten path – my pistachio and walnut crumbly cake and gingerbread cake drizzled with blood orange syrup exemplify my preference for desserts that are not overly sweet, spiced, and devoid of frosting, making them more appealing to adults than the little ones in your home. This cake fits right into that category as well. You’ll find a delightful texture from the polenta, warmth from the star anise in the syrup, and a lovely fragrance from the careful dash of orange blossom water. It’s an uncomplicated bake, making it an excellent ending to an evening with friends, especially when paired with Greek yoghurt or a spoonful of cream.
Serves 8-10
- 200 g butter, softened
- 200 g demerara sugar
- 3 large eggs
- 200 g ground almonds
- 100 g fine polenta
- zest of 2 large oranges
- 1 teaspoon orange blossom water*
- 1 teaspoon baking powder
- 1 teaspoon icing sugar, for garnish
Orange and star anise syrup
- 250 ml orange juice
- juice of 1 lemon
- 125 g caster sugar
- 1 teaspoon orange blossom water
- 1 small star anise
Set your oven to 165 C. Grease a 22 cm diameter springform pan lightly, and line the bottom with silicon paper. In a medium bowl, cream together the butter and sugar until light and airy. The sugar may not fully dissolve due to its large crystals. Incorporate the eggs one at a time, mixing well after each addition. Then, add the almonds, polenta, and orange zest, and mix for a minute. Lastly, include the orange blossom water and baking powder, mixing for an additional minute to ensure everything is well blended. Pour the batter into the pan and smooth it out evenly with a flat knife. Bake for 40 – 45 minutes, or until the cake lightly rebounds when gently touched. It should be golden and evenly risen. Carefully transfer from the pan to a serving plate. Let it cool to room temperature.
To prepare the syrup, combine the orange and lemon juice in a small saucepan along with the sugar, orange blossom water, and star anise. Bring to a boil, then reduce to a simmer for 20 minutes. Allow it to cool to room temperature.
When it’s time to serve, dust one half of the cake with icing sugar. You have two options now – either serve the cake and let guests drizzle the syrup over their pieces themselves, or for a showy presentation, pour the syrup over the whole cake at the table and serve individual slices… I personally prefer the pour-over method before serving.
The cake can last for 2 – 3 days when stored in an airtight container. Avoid refrigerating, and if the weather is particularly humid, it’s best to indulge on the same day it’s made.
*Orange blossom water is a classic ingredient commonly found in North African and Middle Eastern cuisines. You can find it in well-stocked delicatessens or Middle Eastern grocery stores. If it’s not available, feel free to skip it, but know that it adds a special touch to the cake. Just be cautious not to overuse it, as it is quite potent and serves mainly for aroma, not taste.
**Orange Almond Polenta Cake – A Gluten-Free Citrus Dessert with Nutty Flavor**
If you’re in search of a dessert that is not only gluten-free but also bursting with flavor, your search ends with the Orange Almond Polenta Cake. This Mediterranean-inspired delight merges the zesty essence of citrus with the earthy, nutty particulars of almonds and the distinctive texture of polenta. Whether accommodating dietary needs or simply venturing into new culinary experiences, this cake is a fabulous addition to your dessert collection.
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### What Is Orange Almond Polenta Cake?
Orange Almond Polenta Cake is a moist, dense confection crafted without conventional wheat flour. It substitutes ground almonds (almond flour or meal) and polenta (coarse cornmeal) for its foundation. The cake is typically infused with fresh orange zest and juice, delivering an energetic citrus scent and flavor. Often, a drizzling of orange syrup or glaze caps off the cake, enhancing its moistness and magnifying the citrus tones.
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### Key Ingredients
1. **Almond Meal or Flour**: Provides a rich, nutty flavor along with a moist crumb. Almonds are gluten-free by nature and filled with protein and healthy fats.
2. **Polenta (Cornmeal)**: This coarsely ground cornmeal contributes a slight grittiness while helping the cake hold its shape, offering a hint of sweetness and a golden hue.
3. **Oranges**: Fresh orange zest and juice are vital for flavor. Some variations use whole boiled oranges puréed into the batter for an even more pronounced citrus taste.
4. **Eggs**: They serve as a binding agent, encouraging the cake to rise—especially critical in gluten-free recipes.
5. **Sugar**: Granulated sugar sweetens the cake and counterbalances the tanginess of the citrus.
6. **Butter or Olive Oil**: Adds richness and moisture; olive oil is a common choice in Mediterranean recipes for a fruity undertone.
7. **Baking Powder**: Guarantees proper rising, even in the absence of gluten.
8. **Optional Glaze or Syrup**: A simple syrup made with orange juice and sugar can be drizzled atop the cake post-baking for enhanced moisture and flavor.
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### Why It’s a Great Gluten-Free Option
Standard cakes depend on wheat flour for their structure and texture, which can pose challenges for those with celiac disease or gluten sensitivity. The Orange Almond Polenta Cake uses inherently gluten-free ingredients—almond meal and polenta—making it a safe and delightful choice. This combination results in a cake that is tender, slightly crumbly, and brimming with personality.
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### Flavor and Texture Profile
– **Flavor**: Bright and zesty thanks to the orange, complemented by a deep, nutty background from the almonds. The sweetness is well-balanced and not overwhelming.
– **Texture**: Moist and dense, with a slight graininess from the polenta that adds a rustic touch. It’s less fluffy than a sponge cake, yet its richness makes it incredibly fulfilling.
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### Serving Suggestions
– **With a Dollop of Cream**: Pair with whipped cream, mascarpone, or Greek yogurt for a pleasing contrast.
– **Fresh Berries**: Toss in a handful of raspberries or blueberries for a fresh burst.
– **Tea or Coffee**: This cake complements a cup of Earl Grey or a robust espresso beautifully.
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### Storage and Make-Ahead Tips
The Orange Almond Polenta Cake keeps nicely for several days, making it perfect for pre-preparation. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors tend to intensify over time, rendering the cake even more delightful the following day.
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### Variations
– **Lemon Almond Polenta Cake**: Substitute lemon for orange for a zestier option.
– **Glazed with Citrus Icing**: Whisk powdered sugar with orange juice for a sweet topping.
– **Add Liqueur**: A splash of Grand Marnier or Amaretto can elevate the flavor experience.
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### Final Thoughts
The Orange Almond Polenta Cake showcases how simple, wholesome ingredients can coalesce to form a dessert that is both refined and comforting. Its gluten-free composition broadens its accessibility, while its bold flavors and satisfying texture are sure to win over many. Whether presented at a dinner gathering or enjoyed alongside an afternoon tea, this cake is bound to impress.
Next time you’re inspired to bake, consider trying this citrusy, nut-laden delight—you might just find your new favorite treat.