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Honey Citrus Polenta Cake Recipe

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4 from 12 reviews

This Honey Citrus Polenta Cake is a moist and flavorful dessert featuring tender almond flour and polenta with bright citrus notes from oranges and lemons. The cake is infused with warm cardamom spice and topped with a luscious honey citrus syrup, creating a perfect balance of sweetness and tang. Ideal for a sophisticated afternoon tea or a light dessert, this cake combines delicate textures and fresh, vibrant flavors in every bite.

Ingredients

Cake Ingredients

  • 1 cup butter, softened (220 g)
  • 1 1/4 cup sugar (220 g)
  • 3 cups almond flour (300 g)
  • 3 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 navel orange, zest and juice
  • 1 cup polenta (150 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom

Syrup Ingredients

  • 2 lemons, juice only
  • 2 navel oranges, juice only
  • 4 tablespoons honey

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) and prepare an 8-inch round cake pan by lining it with parchment paper and lightly spraying it with nonstick cooking spray to prevent sticking.
  2. Cream butter and sugar: In a standing mixer, beat the softened butter and sugar on high speed until the mixture turns light and fluffy, which should take a few minutes.
  3. Add almond flour: Reduce the mixer speed to low and incorporate the almond flour into the butter and sugar mixture until just combined to maintain a light texture.
  4. Incorporate eggs and flavorings: Add the eggs one at a time, mixing on low speed after each to ensure full integration. Then add the vanilla bean paste along with the zest and juice of one navel orange, mixing until evenly combined. The batter will appear slightly lumpy.
  5. Mix dry ingredients: In a separate bowl, whisk together the polenta, baking powder, and ground cardamom to distribute the leavening and spice evenly.
  6. Combine dry ingredients with batter: Gently add the polenta mixture to the batter and mix on low speed until no dry spots remain, taking care not to overmix.
  7. Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350°F (180°C) for 30 minutes. Then reduce the oven temperature to 320°F (160°C) and continue baking for another 25 to 30 minutes until the cake is firm and a deep golden brown on top.
  8. Prepare the syrup: In a stainless steel saucepan, combine the juices of two lemons and two navel oranges, and bring to a boil. Add the honey and stir to combine. Continue boiling the mixture until it thickens slightly into a thin syrup, about 4-5 minutes.
  9. Soak the cake: While the cake is still warm in its pan, use a bamboo skewer to poke holes across the top to help the syrup absorb. Spoon the hot citrus syrup evenly over the cake, allowing it to soak in. Leave the cake in the pan to cool completely.
  10. Unmold and store: Once cooled, invert the cake onto a plate or cutting board to remove it from the pan. The cake can be refrigerated and stored for up to 4 days to maintain freshness.

Notes

  • The ground cardamom adds a warm, aromatic flavor balancing the citrus; it can be adjusted or omitted based on preference.
  • Ensure the cake is fully cooled before inverting to avoid breakage.
  • This cake is naturally gluten-free due to the use of almond flour and polenta.
  • Leftover syrup can be drizzled over other desserts or yogurt.

Find it online: https://yumntasty.com/honey-citrus-polenta-cake-recipe/