Orange Almond Polenta Cake with Honey Glaze
This moist polenta cake features bright orange zest and a honey glaze for a naturally sweet finish with a tender crumb. This mediterranean-inspired desserts ready in about 55 minutes pairs fine yellow cornmeal (polenta), all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup fine yellow cornmeal (polenta)
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup, melted and cooled unsalted butter
- 2 tbsp, finely grated orange zest
- 1 tsp almond extract
- 1/4 cup, toasted sliced almonds
- 1/4 cup honey
- 2 tbsp fresh orange juice
Instructions
- Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan. In a medium bowl, whisk together 1 cup fine yellow cornmeal, 3/4 cup all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until combined.
- Step 2: In a large bowl, beat 3 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes using an electric mixer.
- Step 3: Add 1/2 cup whole milk, 1/2 cup melted cooled unsalted butter, 2 tbsp finely grated orange zest, and 1 tsp almond extract to the egg mixture. Stir until smooth.
- Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle 1/4 cup toasted sliced almonds evenly over the top.
- Step 6: Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 7: While the cake bakes, heat 1/4 cup honey and 2 tbsp fresh orange juice in a small saucepan over low heat, stirring until warm and combined.
- Step 8: Remove cake from oven and immediately brush the honey-orange glaze over the warm cake surface. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Orange Almond Polenta Cake with Honey Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Orange Almond Polenta Cake with Honey Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Orange Almond Polenta Cake with Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange Almond Polenta Cake with Honey Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Orange Almond Polenta Cake with Honey Glaze?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
