More Cake Recipes
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- Semolina Yogurt Cake
- Easy Vanilla Snack Cake
- Applesauce Cake
- One-Bowl Chocolate Cake
- Pumpkin Chocolate Chip Snack Cake
- One-Bowl Chocolate Guinness Cake
Favorite Tools
- 8-inch Cake Pan
- Parchment Paper Sheets
- KitchenAid Stand Mixer
- Anchor 3-Piece Glass Mixing Bowls
- All Clad Saucepan
Honey Citrus Polenta Cake
This fragrant, honey-sweetened cake made with almond flour, polenta, and cardamom is drizzled with citrus syrup while still warm. Perfect alongside a cup of tea.
Servings: 10
Cost: $6.00
Equipment
- 8-inch Cake Pan
- Parchment Paper
- Stand Mixer
- Mixing Bowl
- Saucepan
Ingredients
For the Cake:
- 1 cup butter, softened (220 g)
- 1 ¼ cup sugar (220 g)
- 3 cups almond flour (300 g)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 navel orange, zest and juice
- 1 cup polenta (150 g)
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom (see note)
For the Syrup:
- 2 lemons, juice
- 2 navel oranges, juice
- 4 Tablespoons honey
Instructions
- Preheat the oven to 350 F / 180 C.
- Line an 8-inch round cake pan with parchment paper and spray it lightly with nonstick cooking spray.
- In a standing mixer, beat the butter and sugar on high until light and fluffy. Add the almond flour to the mixer and beat on low until just combined.
- Add the eggs one at a time, mixing on low between each egg. Add vanilla, orange juice and zest and mix on low until evenly combined. The batter will be lumpy.
- In a seperate small bowl, whisk together the polenta, baking powder, and ground cardamom. Add these ingredients to the batter and mix on low just until no dry spots remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, and then reduce the oven's heat to 320 degrees F (160 degrees C) and bake for another 25 -30 minutes or until the cake is firm and deep golden brown on top.
- To make the syrup, squeeze the lemon and orange juices into a stainless steel saucepan, bring to a boil and add the honey, stirring to combine. Keep the liquid boiling until it has formed a thin syrup (4-5 minutes).
- Using a bamboo skewer, poke holes into the top of the cake (still warm and in its pan) with a skewer then spoon the hot citrus syrup evenly over the top. Leave in the pan until completely cool and then invert the pan over a plate or cutting board to remove the cake.
- Cake can be refrigerated for up to 4 days.
Notes
Generously adapted from Nigel Slater's recipe in the Observer and discovered thanks to this beautiful blog post on Rachel Eats. Nigel Slater's original recipe advises that you use 12 whole cardamom pods for this recipe. Crush them and grind the extracted black seeds for a more deeply complex cardamom flavor than you will get with the pre-ground variety. Cardamom does not retain its intense flavor for as long as some spices, so I too would recommend grinding your own, although I would argue this cake is every bit worth making even if you prefer to skip that step.
Katie Brigstock
What a lovely blog post. I have always wanted to visit India and this has made me want to experience it even more! this cake also looks delicious- I've been gluten free for a long time and the polenta cakes I've tasted seem to be by far the best gluten free options as they are still really moist. This citrus cake looks like a perfect recipe to make when I'm next home- I can't wait to try it. x
Jess
Katie - this was my first polenta cake, but I am completely sold. It was so nice and moist, and I love that slightly crumbly texture from the polenta. The drizzle of citrus syrup over the top of this one makes it keep beautifully. So glad to have found your site - thank you for stopping by!
Barbara
I love that I can print the recipes and can take them home for your dad to try. He will be trying this one this weekend. Thanks
Jess
I think you'll really like it, Barbara! This one's a keeper! And so nice with a cup of tea - my tea-loving sister would approve.
Cassie | Bake Your Day
We love date nights but don't do them nearly enough. I would definitely take this cake for a date night though!
Jess
I'm glad we've stuck to it - now if we miss a week, I'm totally bummed. You've got me set on making those crackers you just posted, Cassie. I'm married to a cracker fanatic!
Feast on the Cheap
I've always wanted to go to India. My husband and I lived in Hong Kong for one magical year and somehow, despite our many amazing trips, we never made it to Thailand nor India. So I guess I'm living vicariously through you! Gorgeous looking recipe, as always
Ashley
Jess this looks fantastic! I've never made a cake with polenta before ... but man now I really want to! Love all the flavors in this. I could use a slice with some tea right about now : )
Stella
Jess,
This is my first time visiting your page, I love your writing as well as your recipes. I too am a homebody by nature, but love to dream of travel, and am also living abroad at the moment. And it just so happens I'm sitting here drinking a cup of tea, all that's missing from this picture is a small slice of orange honey polenta cake. I look forward to more posts!
Warmly,
Stella
Jess
Stella - thanks so much for stopping by, and for your kind words. So nice to "meet" you!
Katie (The Muffin Myth)
Date night is something that doesn't happen mid-week in our house, and we rarely go out to eat. Rather, we connect in the kitchen on a Friday or Saturday evening, drinking wine and cooking meals of varying complexity. I always miss that part of the weekend if one of us is busy or working and we can't cook together.
I love the looks of this cake - fragrant and sort of sticky, but also light. Am I wrong? I'll add this to the queue of must-make recipes!
Jess
Katie - I love that - there's nothing like cooking together! YES - you described the cake perfectly. Definitely a bit sticky, but light. It keeps so nicely, so next time I need to bake a day or two in advance, this is the one I'll use. I had a slice this afternoon and it's still delicious.
Alyssa {Suitcases & Sweets}
What an absolutely beautiful post. May you continue to have inspiring travel and comforting nights at home. xo
Jess
Right back at ya, friend. And my your travels continue to bring you out towards our neck of the woods. 😉
Karista
This is beautiful! I love polenta cake and I have the perfect new jar of honey to use in this. 🙂
Jess
This was my first polenta cake, Karista, but I'm now completely hooked! It's such a great texture - unlike any other cakes I've tried. I just found some lavender-infused honey, and I've already been thinking about trying it in this cake next time I make it.
Claire @ Claire K Creations
We used to do date nights on Tuesday and somehow they just stopped. I think we'll have to bring them back because that's exactly what they were like.
I think we have a lot in common Jess!
PolaM
Love the cake and I so want to be there in that place of your memories. It sounds inspiring and delicious!
Silvia
I really want to try this cake! Can you get almond flour in Bangkok?
Thank you.
Jess
Silvia - it's tough to find it in Bangkok. This bag came in a care package from the US, but Bob's Red Mill products, including almond flour and a variety of other flours (plus quinoa!) are available at Villa Markets in town. The best selection always seems to be at the rather run-down Villa on Sukhumvit 11. Hope that helps!
Mary @ Fit and Fed
Wow, beautiful! I'm using more polenta lately and I like your idea of cooking with both polenta and almond flour, that ought to be a good flavor combination, especially with the touch of cardamom! Such special trips you've had with your husband, I've found that the trips my husband and I have had together have been among the best and most memorable things that we have done together, well worthwhile.
Maria
Looks amazing! I'm allergic to nuts though, do you think I could substitute another kind of flour instead, like coconut flour or gluten-free flour? 🙂
Jess
Maria - I think another type of flour would change the texture quite a bit, but it definitely seems worth a shot. The only challenge I can imagine with coconut flour is that coconut flour is so "thirsty". You might want to really increase the liquids - or double the liquid that is poured over the surface of the cake at the end.
Josy
Hello dear, amazing blog you have. Regarding this recipe, can I use honey instead of sugar? If so, how much? Thanks
Josie
Jess
Josy - I often try variations whenever I can, but unfortunately, that's one I haven't tried yet. If you do test it out, please let me know how it works!
plasterer bristol
Yum yum. Such a delicious recipe. Thanks for sharing this.
Simon
Ron
Was the polenta cooked before mixing it in time almond flour mix?
Jess Smith
No - this uses uncooked polenta.