Recipe: Greek Orange Polenta Cake

Orange Polenta Cake

As I was getting ready to leave Athens for the airport recently, my friend who was driving us to the airport arrived with a bag full of lemons and oranges from her back garden for me to carry home. How lovely to have your own lemon and orange trees – a perfect back garden!!

I wanted to make a cake that was a bit different from the usual Lemon Drizzle Cake and even Orange Drizzle Cake and I had some polenta in the cupboard so I made a Greek Orange Polenta Cake!

I boiled up one of the oranges in some water until it was really soft.  The orange was cut in half to check for seeds then popped into the power blender and wizzed up. Adding the orange like this kept the final cake really moist.

5 from 1 vote

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Orange Polenta Cake

Prep Time

15 mins

Total Time

55 mins

 

Author: Heidi Roberts

Ingredients

• 200 grams unsalted butter + some extra
• 200 grams caster sugar
• 150 grams ground almonds
• 50 grams Self Raising flour
• 100 grams fine polenta
• 1.5 tsp baking powder
• 3 large eggs
• 1 orange, boiled and wizzed in a blender/food processor
• 1 zest of an orange
• 2 oranges juiced
• 125 grams icing sugar

Instructions

1. Pre-heat oven to 180C/160C Fan/350F

2. Grease a 23cm/19" springform cake pan and line the base with greaseproof paper.

3. Place one orange in a saucepan and cover with water. Bring to a boil and boil until the orange is completely soft. Allow to cool then wizz the orange in a blender or food processor.

4. In a bowl beat the sugar and butter until light and fluffy.

5. In a separate bowl mix the polenta, baking powder, almonds and flour.

6. To the butter-sugar mixture add the eggs one at a time alternating with the dry mixture.

7. Add the orange zest.

8. Add the wizzed orange

9. Pour into the prepared cake pan.

10. Bake 40-45 minutes until golden brown on top and a skewer inserted into the middle comes out clean.

11. Make small holes in the top of the cake.

12. Make a syrup of the juice from the two oranges and the icing sugar.

13. Slowly pour the syrup over the top of the cake.

14. Allow the cake to cool completely in the cake pan and then release the spring and remove from the pan.

15. Serve with ice cream on the side.

When the cake comes out of the oven poke holes in the top.  Slowly pour the orange syrup over the top and leave to cool completely.

The finished cake – really moist and orange!

Here are some more of my cake recipes:

Blood Orange Drizzle Cake

Simple and Tasty Honey Cake

Crayfish Bay Chocolate Cake

Winter Spice Applesauce Cake

I developed this recipe to use the oranges I brought back from Greece.  I was not required to write a positive review.  All opinions and photos are my own.  No photos may be reproduced in any manner without my written permission.