This Orange Polenta Cake is easy to make, moist, sweet and refreshing with a lovely zesty hit of orange to remind you of summer and all things fun! It’s a simple cake and perfect if you’re not into frosting, layers, and lots of filling.
Why You Should Make This cake!
- Its stays moist and won’t dry out
- It tastes like summer
- Its light, refreshing and with a soft crumb
- Its full of fibre and one slice is all you need
- There’s no added sugars or honey
- Great for those who can’t tolerate flour
I have to admit making an Orange Polenta Cake wasn’t even on my radar, until I tasted one at a café with a friend. From then I knew it was something I had to recreate and make myself. Apart from sugar free chocolate cakes, orange cakes are in my top 3 favourite baked goods!
Ingredient Notes
- Polenta: Buy a fine ground polenta as opposed to a more course one. I found the finer polenta has a nicer texture. The brand I use is “Sostanza Polenta”.
- Sweetener: any type of natural granulated sweetener that measures like sugar would work in this recipe. I used granulated stevia (Natvia Baking Blend) in this recipe, however I also love to use monkfruit sweetener in my baking recipes as well. Both granulated monkfruit and granulated stevia for baking are sold in Woolworths and Coles in Australia and online through amazon.
- Oranges: I used a large Navel orange for this recipe. Navel oranges are plump, sweet and juicy. Valencia or any other sweet juicy orange variety would be a good substitute.
- Orange Blossom Water: this is like rosewater, but made from the orange blossoms on trees. Its beautifully fragrant and full of citrus. I usually find it in the baking aisle of Woolworths or Coles. If you can’t find it, zest another orange instead.
- Cake Tin: you’ll need a 23cm/9 inch sized springform tin lined with baking paper.
- Hand Held Electric Beaters: These also help to cream the butter and sugar
What is Polenta
Polenta is finely ground corn that is commonly used in many Italian dishes. Polenta is often used in baking and cooking and works really well when paired with almond meal or almond flour to make delicious gluten free cakes and baked goods.
As this recipe contains no added sugar, it’s a healthy polenta cake you can enjoy anytime.
How To make This Recipe
- Cream Butter and Sweetener: Add the butter and sweetener to a large mixing bowl an mix with the electric beaters on medium/high until combined. (It might seem a little gritty at first, but this is normal)
- Add in Eggs/Vanilla: Once the butter and sweetener is creamed, beat in the eggs one at a time, followed by the Vanilla.
- Add the Dry Ingredients to a new bowl – add the polenta, almond meal, baking powder ground cinnamon, granulated sweetener and orange zest and mix to combine. Once these are combined, add to the wet ingredients and gently mix it all together
- Pour Batter into cake tin and cook: Spoon the batter into the lined springform tin and bake for 160 degrees C or 320 degrees F for 50 minutes
- Remove from oven and let cool: let cake cool in the tin for 5 minutes.
How To make Orange Syrup
Note that the consistency of this orange syrup is not like honey or even maple syrup. It is thinner and not really like you would expect a “syrup” to be. This is good though because it means it will easily and quickly soak into the cake and make it super moist and zesty. It also means it will stay fresher for longer and won’t dry out!
- Make Syrup: Add the syrup ingredients to a medium pot and heat on medium until the sweetener has dissolved. Then bring to the boil for around 4 to 5 minutes and remove from heat. Let it sit for 5 minutes. Syrup should be thin so that it can be absorbed into the cake easily.
- Add Syrup to Cake: Use a fine metal cake skewer to poke around a dozen holes in the top and pour over the orange syrup. At first, it might seem that the syrup is too much for the cake, don’t be alarmed. Just make sure you pour the syrup on no later than 5 minutes out of the oven so the syrup can sink in properly.
Timing is Important With This Cake
When you have 10 minutes left on the oven timer, start making the orange syrup. Its important to have the syrup ready and rested for the cake which will also need to cool for 5 minutes once out of the oven.
How Long Does Polenta Cake Keep?
Polenta cake will keep for 3 to 4 days in an air tight container in the fridge. When I make this cake, I like to slice it and freeze pieces in individual ziplock bags so they are easy to grab and go in the morning as I head out the door.
To eat, defrost to room temperature to 30 minutes, or zap in the microwave on medium heat for 20 to 25 seconds.
How To Serve
- With a little butter
- With double cream
- With Greek yoghurt
This Orange Polenta Cake is gluten free, sugar free and low carb which tends to make it a foolproof winner for birthdays, mothers day, office morning teas, brunch dates, and casual family get togethers.
More Sugar Free Cake Recipes
- Easy 6 Ingredient Healthy Orange Cake
- High Protein Oat Flour Banana Bread
- The Ultimate Sugar Free Chocolate Fudge Cake
- The Best Ever Sugar Free Low Carb Carrot Cake
- Sugar Free Red Velvet Cupcakes
- Sugar Free Vanilla Cupcakes with Frosting
Orange Polenta Cake
Ingredients
- 2 cups Almond meal
- 1 cup Unsalted butter – at room temperature, plus extra to grease
- 1 cup Granulated sweetener that measures like sugar
- 3 large Eggs, room temperature
- ½ cup Polenta
- 2 medium Oranges (Finely grated zest only)
- 1 teaspoon Baking powder
- 1 teaspoon Orange blossom water
- 1 teaspoon vanilla essence
- ½ teaspoon Ground cinnamon
SYRUP
- ¼ cup orange juice
- 2 tablespoons Granulated sweetener that measures like sugar
- 1 teaspoon orange blossom water
- 2 cardamom pods, – crushed
Instructions
Cake
-
Cream Butter and Sweetener: Add the butter and sweetener to a large mixing bowl and mix with electric hand beaters on medium/high until combined. (It might seem a little gritty at first, but this is normal)
-
Add in Eggs/Vanilla: Once the butter and sweetener is creamed, beat in the eggs one at a time, followed by the Vanilla.
-
Add the Dry Ingredients to a new bowl: add the polenta, almond meal, baking powder ground cinnamon, granulated sweetener and orange zest and mix to combine. Once these are combined, add to the wet ingredients and gently mix it all together
-
Pour Batter into cake tin and cook: Spoon the batter into the lined springform tin and bake for 160 degrees C or 320 degrees F for 50 minutes
-
Remove from oven and let cool: let cake cool in the tin for 5 minutes.
Syrup
-
Make Syrup: Add the syrup ingredients to a medium pot and heat on medium until the sweetener has dissolved. Then bring to the boil for around 4 to 5 minutes and remove from heat. Let it sit for 5 minutes. Syrup should be thin so that it can be absorbed into the cake easily.
-
Add Syrup to Cake: Use a fine metal cake skewer to poke around a dozen holes in the top and pour over the orange syrup. At first, it might seem that the syrup is too much for the cake, don’t be alarmed. Just make sure you pour the syrup on no later than 5 minutes out of the oven so the syrup can sink in properly.
Notes
- Polenta: Buy a fine ground polenta as opposed to a more course one. I found the finer polenta has a nicer texture. The brand I use is “Sostanza Polenta”.
- Sweetener: any type of natural granulated sweetener that measures like sugar would work in this recipe. I used granulated stevia (Natvia Baking Blend) in this recipe, however I also love to use monkfruit sweetener in my baking recipes as well. Both granulated monkfruit and granulated stevia for baking are sold in Woolworths and Coles in Australia and online through amazon.
- Oranges: I used a large Navel orange for this recipe. Navel oranges are plump, sweet and juicy. Valencia or any other sweet juicy orange variety would be a good substitute.
- Orange Blossom Water: this is like rosewater, but made from the orange blossoms on trees. Its beautifully fragrant and full of citrus. I usually find it in the baking aisle of Woolworths or Coles. If you can’t find it, zest another orange instead.
- Syrup consistency: the consistency of this orange syrup is not like honey or even maple syrup. It is thinner and not really like you would expect a “syrup” to be. This is good though because it means it will easily and quickly soak into the cake and make it super moist and zesty. It also means it will stay fresher for longer and won’t dry out!
- Cake Tin: you’ll need a 23cm/9 inch sized springform tin lined with baking paper.
- Hand Held Electric Beaters: These also help to cream the butter and sugar
- Storage: Store cake in an air tight container for 3 – 4 days.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
