Orange Olive Oil Polenta Cake with Almonds
A moist, tender polenta cake infused with bright orange zest and fragrant olive oil, topped with toasted almonds for a delicate crunch. This mediterranean-inspired desserts ready in about 55 minutes layers fine cornmeal (polenta), all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fine cornmeal (polenta)
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk
- 2 tsp orange zest
- 1/4 cup fresh orange juice
- 1/3 cup, toasted sliced almonds
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1 cup granulated sugar, and 1/4 teaspoon salt.
- Step 3: In a separate large bowl, beat 3 large eggs until frothy. Slowly whisk in 1/2 cup extra virgin olive oil, 1/2 cup whole milk, 2 teaspoons orange zest, and 1/4 cup fresh orange juice until smooth.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle 1/3 cup sliced almonds evenly over the batter.
- Step 6: Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 7: Cool the cake in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange Olive Oil Polenta Cake with Almonds take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Orange Olive Oil Polenta Cake with Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Orange Olive Oil Polenta Cake with Almonds?
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 Olive Oil Polenta Cake with Almonds 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 Olive Oil Polenta Cake with Almonds?
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.
