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polenta cake with citrus

Polenta Cake with Citrus

This polenta cake is golden, moist, and zesty with fresh lemon and orange. It’s naturally gluten-free and soaked with citrus syrup that keeps it tender for days. Perfect for serving with coffee, tea, or as a light dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack, Tea-Time Treat
Cuisine: Italian-inspired, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup fine polenta cornmeal
  • 1 cup almond flour
  • 1 cup sugar granulated
  • 1 teaspoon baking powder
  • 3 large eggs or flax eggs for vegan
  • ½ cup olive oil extra virgin preferred
  • Zest of 1 orange
  • Zest of 1 lemon
  • Juice of 1 orange
  • Pinch of salt
For the Citrus Syrup
  • Juice of 1 lemon
  • 3 tablespoons sugar
  • 2 tablespoons water

Method
 

Prepare your pan and oven
  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with olive oil or line with parchment paper.
Mix dry ingredients
  1. In a bowl, combine polenta, almond flour, baking powder, and a pinch of salt.
Mix wet ingredients
  1. In another bowl, whisk eggs, sugar, olive oil, zest, and orange juice until pale and slightly frothy.
Combine
  1. Slowly fold dry ingredients into the wet mixture in two parts. Stir gently to avoid overmixing.
Bake
  1. Pour batter into the prepared pan. Bake for 40–45 minutes, until golden and a toothpick inserted comes out clean.
Make syrup
  1. While the cake bakes, simmer lemon juice, sugar, and water in a small saucepan until slightly thickened.
Finish
  1. When the cake is warm, poke a few small holes on top with a skewer. Pour syrup evenly over the cake and let it soak in.
Cool and serve
  1. Allow to cool before slicing. Serve plain, or with yogurt, whipped cream, or fresh fruit.

Notes

  • Make sure to use fine polenta. Coarse cornmeal makes the cake too gritty.
  • The cake gets even better the next day after resting with the syrup.
  • For a vegan option, replace each egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water.