Blood Orange Polenta Cake

Read Time:10 Minute, 31 Second

This Blood Orange Polenta Cake is a true pleasure. Easy to make, easy to decorate, and deliciously easy to eat. A nutty, zesty cake with tons of flavor packed into a very simple, but gorgeous dessert.

Here’s the thing about simple cakes that don’t require layering or icing: they’re awesome. All you need is a pan, some basic ingredients, and time. These types of cakes are weekday cakes, the kind you can whip up and have with a cup of tea in the evening right before bed.

Pumpkin Soufflé

With only five ingredients and no difficult techniques to master, this should be one of your go to cakes for the foreseeable future.

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Blood Orange Polenta Cake

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This Blood Orange Polenta Cake is a true pleasure. Easy to make, easy to decorate, and delicious to eat.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 cake 1x
Category: Cake, Dessert
Cuisine: American, British

Ingredients

Scale

10 Blood oranges ((you can use regular oranges))
3 large Eggs
3/4 cups Honey
2 cups Almond flour
1 cup Polenta
1 cup Olive oil
2 sprigs Mint ((plus more for garnish))

Instructions

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease and flour a 9-inch baking pan with olive oil and set aside.
Squeeze the juice of 3 oranges into a small saucepan, add ¼ cup of the honey and whisk to combine. Simmer the honey over medium low heat until the mixture is thickened and remove from heat. Add the mint springs and leave to cool.
Meanwhile, in a large mixing bowl, whisk together the olive oil with the remaining ½ cup of honey for 2 minutes with an electric mixer on low speed. Switch the electric mixer on high speed and beat in the eggs for 2 minutes. Stop the mixer and zest in 3 oranges. add the ground almonds, polenta and the juice of 2 oranges.
Pour the mixture into the prepared baking tin and bake for 40-50 minutes until the cake is cooked through, then leave to cool for 10 minutes before removing from the pan.
Poke the cake all over with a skewer. Remove the springs of mint from the pour the honey/orange syrup and pour the syrup all over the cake.
Decorate with more sliced oranges and fresh mint leaves. Serve immediately or leave to continue cooling and serve at room temperature.

Keywords: cake, dessert, orange, polenta, tea