Orange and Almond Polenta Cake






A recipe allowed in a / diet.

The mighty orange is the star of the show here! It’s in the batter (orange zest and orange blossom water) and we add it to the cardamom-spiced syrup as orange juice and more orange blossom water. The cake owes its spongy texture to the almond flour and corn flour. Serve it with whipped cream. Did we mention that it has no gluten at all?

Nutritional Chart

Calories: 687 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 43 g
  • 70 g

Ingredients Needed for Orange and Almond Polenta Cake

1½ cups of almond flour
½ cup cornflour
1 tablespoon orange zest
½ teaspoon vanilla extract
2 teaspoons of orange blossom water
7 ounces of butter
1½ cups of sugar
3 eggs
1 cup orange juice
1 teaspoon cardamom
whipped cream for serving
lime zest for garnishing

How to Make Orange and Almond Polenta Cake

  1. Add the almond flour, cornflour, orange zest, vanilla extract, and 1 teaspoon of orange blossom water to a bowl or a deep plate. Mix until even.
  2. Add the butter and 1 cup of sugar to the dough mixer bowl and start mixing.
  3. Gradually add the eggs and the almond flour mixture in the process. Mix until you have a dough.
  4. Line a 7 or 8-inch diameter baking dish with parchment paper and transfer the dough to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Add the orange juice, the other teaspoon of orange blossom water, the remaining sugar, and the cardamom to a pot over low heat. Stir in and boil for 5-6 minutes.

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