Blood Orange Polenta Cake
Ingredients
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- 1 tsp neutral oil – for greasing pan
- 4 medium blood oranges – zested and juiced, divided
- 1 1/2 cups almond flour
- 3/4 cups fine yellow cornmeal (polenta)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 12 tbsp unsalted butter – room temperature
- 1 cups granulated sugar
- 3 large large eggs
- 1/2 cups granulated sugar – for syrup
- powdered sugar – sifted (for serving)
Instructions
1. Heat the oven to 350°F. Lightly oil a 9-inch springform pan, line the base with parchment, and oil the parchment.
2. Finely grate the zest from 2 of the blood oranges (about 2 tbsp), then juice the oranges to yield 0.5 cup juice; reserve the zest and juice separately.
3. In a medium bowl, whisk together the almond flour, cornmeal, baking powder, and salt until evenly combined.
4. In a large bowl, beat the butter and 1 cup granulated sugar with a mixer on medium speed until pale and fluffy, 3–4 minutes.
5. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the reserved blood orange zest.
6. Add the dry mixture to the bowl and fold just until a thick, even batter forms; do not overmix.
7. Scrape the batter into the prepared pan and smooth the top. Bake until golden and a tester inserted in the center comes out with a few moist crumbs, 40–50 minutes.
8. While the cake bakes, combine the reserved juice and 0.5 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened and glossy, 3–5 minutes; keep warm.
9. Let the cake cool in the pan for 10 minutes. Poke holes all over the surface with a skewer, then slowly spoon about half of the warm syrup over the cake, letting it absorb.
10. Release the springform and transfer the cake to a rack set over a tray. Spoon the remaining syrup over the top and sides. Let cool completely until the syrup sets, 30–45 minutes.
11. Dust with powdered sugar, slice, and serve.
Blood Orange Polenta Cake is a moist, aromatic citrus cake with a tender, nubbly crumb from fine cornmeal and almond flour. The zest perfumes the batter while a warm blood orange syrup soaks in after baking, giving the cake a glowing sheen and vivid, sweet-tart finish. The result is rich yet bright, with a delicate balance of buttery depth, almond warmth, and the berry-like notes unique to blood oranges.
Polenta-based cakes have roots in northern Italy, where cornmeal has long been a pantry staple and is used in both savory and sweet preparations. Almond meal appears throughout Mediterranean baking, contributing moistness and structure without wheat flour. Modern versions often pair these traditions with a citrus syrup soak, and blood oranges—especially associated with Sicily—offer seasonal character and vibrant color that has helped this cake become a late-winter favorite.