Description
This Polenta Cake is a moist and flavorful dessert combining the delicate texture of almond flour and polenta with bright orange zest and juice. Lightly sweetened and finished with a tangy orange glaze, this cake offers a unique twist on classic almond cakes, perfect for any occasion.
Ingredients
Cake
- 3 large eggs (separated)
- 2/3 cup granulated sugar
- 1 large orange (zest + 1/4 cup juice)
- 1/2 cup unsalted butter (softened to room temperature)
- 2/3 cup non-fat plain Greek yogurt
- 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau; or additional orange juice)
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon kosher salt
- 1 cup firmly packed almond flour or almond meal (135 grams)
- 1/3 cup finely ground polenta/cornmeal
Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange liqueur (or additional orange juice)
- 1 tablespoon orange juice
Instructions
- Preheat: Preheat your oven to 300 degrees F. Generously coat a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper to prevent sticking.
- Beat Egg Whites: In a medium bowl, beat the egg whites with an electric mixer until they hold stiff peaks. Be careful not to overbeat to avoid whites separating. Set aside.
- Zest Orange Sugar: In a large mixing bowl or stand mixer bowl, add the sugar. Zest the orange directly over the sugar and rub with your fingers until fragrant and lightly moist. Juice the orange and set aside for later use.
- Beat Butter and Sugar: Add softened butter to the sugar mixture and beat until pale and fluffy, about 1 to 2 minutes. Scrape down the bowl as needed to mix evenly.
- Incorporate Egg Yolks: Beat in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
- Mix Wet Ingredients: Add Greek yogurt, orange liqueur, almond extract, and 1/4 cup reserved orange juice to the bowl. Mix until smooth, scraping the bowl occasionally. The mixture may appear curdled but this is normal.
- Add Dry Ingredients: Sprinkle salt, followed by almond flour and polenta/cornmeal over the mixture. Use the mixer on low speed to blend ingredients until dry components are just incorporated.
- Fold in Egg Whites: Add a small portion of the beaten egg whites to the batter to lighten it, folding gently with a rubber spatula. Then fold in the remaining egg whites carefully until no white streaks remain, keeping the batter light and airy.
- Transfer Batter: Using a large spoon, scoop the batter into the prepared cake pan in big dollops to maintain airiness. Smooth the top gently with an offset spatula or the back of a spoon.
- Bake: Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean and cake edges begin to pull away from the pan.
- Cool and Unmold: Transfer cake to a cooling rack and let cool for 5 minutes. Run a knife around the edges to loosen and invert onto a serving plate. Allow the cake to cool completely before glazing.
- Prepare Glaze: Whisk powdered sugar, orange liqueur, and orange juice in a medium bowl until smooth and spreadable. Adjust consistency with additional sugar or juice as needed.
- Glaze Cake: Spoon glaze into the center of the cooled cake and spread over the top, leaving edges bare. Let the glaze set for 5 to 10 minutes before slicing and serving.
Notes
- Be careful not to overbeat the egg whites to prevent them from separating, which could affect the cake’s texture.
- If orange liqueur is not available, substitute with additional freshly squeezed orange juice for a non-alcoholic version.
- For best results, warm the butter to room temperature to allow it to cream properly with sugar.
- This cake is best served the same day or within two days, stored in an airtight container at room temperature.
- Use finely ground polenta for a smoother cake texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
