Blood Orange Polenta Cake

Ingredients

• 1 tsp neutral oil – for greasing pan
• 4 medium blood oranges – zested and juiced, divided
• 1.5 cups almond flour
• 0.75 cups fine yellow cornmeal (polenta)
• 1 tsp baking powder
• 0.5 tsp kosher salt
• 12 tbsp unsalted butter – room temperature
• 1 cups granulated sugar
• 3 large large eggs
• 0.5 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.