JUMP TO RECIPE

Recipe

Serves

10 1×

Serves 10 slicesPrep 20 minCook 45 minTotal 1H5 min

Ingredients

  • 2 blood oranges
  • 200 g unsalted butter, softened, plus extra for the tin
  • 200 g caster sugar
  • 3 large eggs
  • 100 g fine polenta
  • 100 g ground almonds
  • 1 tsp baking powder (gluten-free if needed)
  • 100 g icing sugar, for the syrup

Method

  1. Heat the oven to 180C conventional or 160C fan. Line the base of a 20 cm round springform tin and butter the sides.
  2. Finely grate the zest of one orange into a large bowl. Juice both oranges and set the juice aside for the syrup.
  3. Beat the butter and sugar until pale and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, adding a spoonful of the polenta if the mixture looks curdled.
  5. Fold in the remaining polenta, ground almonds, baking powder and the orange zest.
  6. Spoon into the tin, level the top and bake for 40 to 45 minutes until deep golden and a skewer comes out clean.
  7. Meanwhile, warm the orange juice and icing sugar in a small pan, stirring until dissolved. Do not boil hard.
  8. Pour the warm syrup over the hot cake as soon as it leaves the oven. Leave to cool completely in the tin before releasing.

Blood Orange Polenta Cake

Blood orange polenta cake with a glossy citrus top and a slice showing its golden crumb

Blood orange polenta cake is a naturally gluten-free bake with a crisp crust, tender crumb and a sharp citrus syrup that soaks into every slice.

Blood orange polenta cake bakes golden with a crunchy edge and a moist, grain-fine crumb. The citrus syrup, made from the juice of blood oranges, soaks in while the cake is still warm and turns the top glossy. Naturally gluten-free, it keeps well for days and improves overnight.

The method is straightforward: beat the butter and sugar, add the eggs, then fold in the dry ingredients and orange zest. Once baked, the cake is soaked with warm syrup before it cools in the tin. Allowing it to cool completely helps it hold together when released and sliced.

Blood oranges, fine polenta and ground almonds arranged on a pale surface

Recipe

JUMP TO RECIPE

<a id="recipe"></a>

Servings: 10 slices
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Tips

Fine polenta gives this cake its characteristic grain-fine crumb. Coarse polenta can make the texture gritty, so choose a finely ground variety. The polenta and ground almonds are folded into the batter rather than beaten in; fold only until the dry ingredients are incorporated.

Beat the softened butter and caster sugar until pale and fluffy, about 3 minutes. This step adds air to the mixture. Add the eggs one at a time, allowing each to combine before adding the next. If the mixture looks curdled, add a spoonful of the polenta as directed.

Check the cake near the end of its baking time. It should be deep golden, and a skewer inserted into the centre should come out clean. The specified baking range is 40 to 45 minutes; ovens can vary, so use the colour and skewer test alongside the time.

For an even soak, pour the syrup over the cake while both are hot. Stir the icing sugar into the warmed orange juice until it dissolves, but do not boil the syrup hard. Pour it over the cake as soon as it comes out of the oven, then leave the cake in its tin until completely cool.

Warm citrus syrup being poured over a freshly baked polenta cake

The cake slices cleanly on day two. If serving it then, keep it in an airtight tin at room temperature. Let it cool fully before storing so that the syrup has time to soak in and the top is not enclosed while still hot.

Variations

When blood oranges are out of season, use ordinary oranges or two lemons. The fruit changes the flavour and colour of the cake, while the method remains the same. Zest one orange, as directed, and juice both fruit for the syrup.

For a berry variation, fold 100 g blueberries into the batter before baking. Fold gently so the berries remain intact and are distributed through the mixture.

Serve slices with thick yoghurt and extra orange segments. The yoghurt adds a cool contrast to the citrus syrup, while the segments bring fresh orange flavour alongside the baked cake.

FAQ

Is this cake gluten-free?
Yes, as long as the baking powder is a gluten-free variety. Polenta and almonds contain no gluten. Check the baking powder label if gluten-free preparation is required.

Can I make it dairy-free?
Replace the butter with a good-quality plant-based baking block. The texture stays tender. Use extra butter for the tin as specified, or use a suitable alternative to grease it.

How should I store it?
Keep the cooled cake in an airtight tin at room temperature for up to 4 days. It slices cleanly on day two.

Can I freeze it?
Yes. Wrap slices well and freeze for up to 2 months. Defrost at room temperature.