Orange Olive Oil Polenta Cake with Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 40 min Serves 8 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
  2. 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.
  3. 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.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined.
  5. 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.
  6. Step 6: Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  7. Step 7: Cool the cake in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

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