Orange Polenta Cake (Gluten Free, Moist & Easy)
Absolutely fantastic cake, I’ve just opened a cafe and need good gluten free recipes… AND keeps really well so it’s going to be a regular thing. Thanks so much! Cat
This delicious golden gluten-free orange polenta cake is moist, rich and bursting with zesty orange flavor. It’s easy to make as it has no layers, no filling and no icing.
The flavor of the cake is scrumptious if you love orange. I serve it with whipped cream, which I strongly recommend. The whipped cream balances the intensity of the orange perfectly.
The recipe comes from Chef Michele Lee-Pollack at My Place For Dinner Cooking School in Toronto, Canada. One evening, Michele guided me and a group of women through a home cooking class, and the highlight was the orange polenta cake. I became obsessed with it.
What to expect
The cake is moist, melt in your mouth and intensely orange, which I love.
I like that there are no layers, no filling and no icing (except the syrup drizzle) – simpler!
I made a couple of mistakes the first two times I tried it – one was too sweet for my taste and the other too gritty – but the cakes still tasted delicious. My husband and I had no trouble polishing them off. With two adjustments, this is a delicious recipe in my humble opinion 🙂
This polenta cake is great for any occasion, but particularly fitting for a shower, tea or brunch. Scratch that. It’s great after dinner too 🙂
Ingredients – tailored to your taste
- Polenta: Polenta is, in fact, cornmeal, but usually medium or coarse-ground. The first time I made the cake, I used medium ground cornmeal and found it too gritty. The second time I used finely ground cornmeal – much better and I recommend it. Here’s a good article explaining the different types of cornmeal by Bon Appetit.
- Ground almonds: Use finely ground almonds or almond flour. If you can’t find either, replace with almond meal (which is coarser)
- Orange syrup: This is just make with fresh oranges and honey.
Variations and Substitutes
- I love this cake with whipped cream best, but other good options are crème fraiche, yogurt or even lemon ice cream. Or nothing.
- Instead of chopped pistachios as a garnish, try roasted hazelnuts.
- I cut back the honey from the original recipe as I found the cake a little sweet for my taste. If you prefer it sweeter, add a bit more honey or pour more syrup onto the cake.
Step by step instructions
Recipe FAQs
Cardamom is a warm spice that has citrusy, floral and peppery notes. It is slightly sweet and some say has a hint of eucalyptus or mint. If needed you can substitute it with equal parts ground cinnamon and nutmeg, equal parts cinnamon and ginger or equal parts cinnamon and ground cloves, according to Serious Eats.
Ideally, you should use a scale to measure the dry ingredients in grams. If you don’t have one, I converted everything to cups in the recipe below.
More moist, delicious cakes
- moist apple cake recipe with bourbon caramel sauce
- simplified blueberry cake with cream cheese frosting
- best banana cake with chocolate icing
- carrot and pineapple cake
- zesty whole orange cake
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Orange Polenta Cake (Gluten Free)
Ingredients
- 2 1/4 cups finely ground almonds or almond flour if needed, replace with almond meal (courser)
- 2/3 cup cornmeal or polenta I prefer fine cornmeal as the texture is less grainy than coarse cornmeal.
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder gluten free
- 1 cup white sugar
- 1 cup unsalted butter (2 sticks)
- 3 large eggs
- 1 teaspoon vanilla extract
- zest from 2 medium oranges (plus zest from a 3rd orange for garnish)
- Optional garnishes: chopped pistachios, additional zest, whipped cream
Orange Syrup (half will be used for pouring on cake, half for serving)
- juice from 2 whole oranges (navel oranges, blood oranges or any other kind) (about 1/2 cup fresh orange juice)
- 2 tablespoon honey
Instructions
- PREHEAT OVEN TO 350F/176C. Grease an 8 inch (20 cm) round, square or springform tin with butter or oil spray. Line bottom of the pan with parchment paper.
- COMBINE FIRST 4 INGREDIENTS: Mix together ground almonds, cornmeal/polenta, cardamom and baking powder in a large bowl with a fork or whisk.
- PREPARE BATTER: In a separate mixing bowl, beat butter and sugar on medium speed until fluffy using an electric mixer (hand held is fine). Add one egg at a time, beating well after each egg. Add half the dry ingredients to the wet ingredients and beat just until mixed. Repeat with other half. Fold in vanilla and zest of 2 oranges.
- BAKE: Pour batter (it will be very thick) into prepared tin. Bake for 40 minutes or until cake test/toothpick comes out clean. Remove pan and let cool for 10 minutes.
- MAKE SYRUP: While cake is baking, bring orange juice and honey to a boil in a small saucepan, then lower to medium heat and briskly simmer until reduced by about half and slightly thickened – about 8-10 minutes. It will still be quite liquidy. Let it cool.
- FINISH CAKE: Scrape a knife around sides of the pan to loosen cake. Invert onto plate, then invert it back to a serving plate so that the top is facing up. Poke holes through top of the cake all over with skewer or toothpick. Pour about HALF of syrup on cake, allowing it to absorb into the cake. Sprinkle orange zest on top to decorate as well as chopped pistachios if using. Serve with whipped cream, yogurt or crème fraiche if desired – and a drizzle of remaining syrup if you like.
Recipe Notes
- Recipe variations and substitutes:
- Cardamom (a warm spice): If needed you can substitute it with equal parts ground cinnamon and nutmeg, equal parts cinnamon and ginger or equal parts cinnamon and ground cloves, according to Serious Eats.
- Whipped cream recipe): Instead of whipped cream, use crème fraiche, yogurt or even lemon ice cream. Or nothing.
- Replace chopped pistachios with roasted hazelnuts.
- If you prefer a sweeter cake, add a bit more honey or pour more syrup onto the cake. (I reduced the honey from the original recipe as I found it too sweet).
- Make ahead:
- To store: The cake can be made ahead and kept covered at room temperature (or the fridge) for 4-5 days. I suggest bringing it to room temperature before serving or warming it for a few seconds in the microwave.
- To freeze: The cake can also be frozen after it’s cooled for up to a month. Wrap well in plastic and then in aluminum foil or in an airtight container. If freezing, omit the zest and pistachios (if using) and add them just before serving.
What an excellent recipe! It is everything I love in a cake. Simple to make, quality ingredients, moist and delicious- and it looks lovely (no icing and decoration needed).
What a lovely comment Erika – thank you! I’m happy it hit all the marks for you 🙂
Awesome, always love your recipes.
Aww – love to hear that – thank you Lynda!
This is a truly fantastic cake, I’m gluten intolerant but my ‘normal’ friends absolute love it too. Can’t recommend this recipe enough. It also lasts well, and stays moist. Thank you Two Kooks for sharing this delicious recipe!!
You are very welcome Barbara. Thanks so much for the shout-out. I am so glad you and your friends loved the cake. I do too 🙂