This Orange Polenta Cake has just the right amount of sweetness, its moist, refreshing and easy to make. It contains no refined sugars and is instead sweetened with granulated baking stevia. It’s also low carb and gluten free thanks to the polenta and almond meal.
What exactly 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.
How To Make an Orange Polenta Cake
So for this cake you’ll need a 23cm/9 inch sized springform tin lined with baking paper (the kind with the releasable clasp), electric beaters ideally to cream the butter and granulated sweetener. It might seem a little gritty at first, but this is perfectly fine as this is a cake with texture. Once the butter and sweetener is creamed, beat in the eggs one at a time, followed by the Vanilla.
More Sugar Free Cake Recipes —>>> The Ultimate Sugar Free Chocolate Fudge Cake, The Best Ever Sugar Free Low Carb Carrot Cake, or these wickedly delicious Sugar Free Red Velvet Cupcakes.
Next, you’ll need to grab another bowl and add your “dry ingredients” – that’s the polenta, almond meal, baking ground cinnamon, granulated sweetener and orange zest. Once these are combined, add to the wet ingredients and gently mix it all together and then you’re done.
Spoon the batter into a springform tin, lined with baking paper, and bake for 160 degrees C or 320 degrees F for 50 minutes
Once the cake is cooked, let it cool in the tin for 5 minutes, then use a fine metal cake skew to poke around a dozen or so holes in the top and pour over the orange syrup. At first, it might seem that the syrup is too much for the cake, but it can take it. Just make sure you pour the syrup on whilst the cake is still very warm – about 5 minutes after its come out of the oven.
What is “A Very Warm Cake”
- Hot = straight out of oven
- Very Warm = out of oven and allowed to cool in the tin for 5 minutes
- Warm = out of oven and allowed to cool in the tin for 20 minutes
- Cool = Cake has come to room temperature and is removed from tin
TIP: Adding the syrup to the very warm cake allows it to absorb better and fully than if you put the syrup onto a completely cooled cake.
Orange Syrup for Polenta Cake
To make the syrup only takes 5 to 7 minutes, and you do it on the stove in a small saucepan. Add all the ingredients, heat on medium until the sweetener has dissolved, and then bring to the boil for around 4 to 5 minutes and remove from heat. Let it sit for 5 minutes and pour onto very warm cake.
TIP: The orange syrup is not your usual syrup because it isn’t that thick consistency of say Maple syrup. This orange syrup is on the thinner side which is perfect as it will absorb into the cake much more easily, lifting the cake, making it light, moist and popping with orange flavour.
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 Eat Polenta Cake
- 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 a coffee and cake with the girls over at mine, or as a birthday cake surprise for a work colleague where everyone in the office can enjoy a piece without feeling guilty.
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Orange Polenta Cake
- 1 cup Unsalted butter at room temperature, plus extra to grease
- 1 cup Granulated sweetener that measures like sugar
- 3 large eggs
- 1 tsp vanilla essence
- ½ teaspoon Ground cinnamon
- 2 cups Almond meal
- ½ cup Polenta
- Finely grated zest of 2 oranges
- 1 teaspoon Orange blossom water
- 1 tsp Baking powder
- Creme fraiche double cream or plain yoghurt, to serve
- 1 cup orange juice
- 30 ml orange blossom water
- 5 cardamom pods crushed
- ½ cup Granulated sweetener that measures like sugar
- Preheat oven to 160 degrees C or 320 degrees F. Use a little butter to lightly grease a 20cm springform cake pan and then line with baking paper on bottom and sides.
- In a medium sized bowl, beat the softened butter and sweetener until pale, creamy, and a little bit gritty. I like to use an electric beater to make it quick, but you can do it by hand if you have the patience.
- Add 1 egg, and beat it in, add the second egg and beat it in, and add the third egg and beat it in.
- Remove electric beaters, spooning off excess mixture into bowl and stir through the vanilla essence with a spoon.
- To a new bowl, add the almond meal, polenta, orange zest, orange water and baking powder. Stir to combine.
- Pour the wet butter mixture into the dry mixture and stir through to combine.
- Bake at 160 degrees C or 320 degrees F for 50 minutes.
- Remove from oven, and let cool for 15 minutes. Release catch on springform tin, and gently remove.
- Store in an ait tight container.
- To make Syrup: heat orange juice, orange blossom water, cardamom pods and sweetener in a saucepan on medium heat to low heat for around 10 minutes, until the syrup has slightly thickened. Remove from heat, discard the cardamom pods, and let syrup come to room temperature.
- Use a superfine skewer or cake tester skewer to poke holes in the top of the cake so the syrup can soak through.
- Use a dessert to spoon the syrup onto the cake a little bit at a time. Avoid pouring the syrup on as it best to use a little at a time and let that sink in before apply more. Use as much or as little of the syrup as you like.
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