Torta di Polenta a moist, fragrant, and lightly sweet, this Italian polenta cake is one of my favorite citrus desserts. I like how the cornmeal gives it a rustic golden crumb, while the orange juice and zest make it bright, fresh, and perfect for serving with coffee or tea.
Why You’ll Love This Recipe
I love this recipe because it is simple, comforting, and full of fresh orange flavor. The polenta gives the cake a tender texture with a lightly grainy bite, and the melted butter keeps it moist without making it heavy. I also like that it works well as an everyday cake, a weekend dessert, or a sweet treat for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal or polenta
1 cup all-purpose flour
1/2 cup butter, melted
1 cup sugar
3 eggs
1 tablespoon orange zest
1/2 cup orange juice
2 teaspoons baking powder
Powdered sugar, for dusting
Directions
I preheat the oven to 350°F (175°C) and grease a cake pan.
I mix the cornmeal, flour, sugar, and baking powder in a bowl.
In another bowl, I whisk the eggs, melted butter, orange zest, and orange juice until smooth.
I combine the wet ingredients with the dry ingredients and mix just until blended.
Then I pour the batter into the prepared pan and smooth the top.
I bake the cake for 35–40 minutes, until it is golden and a toothpick inserted in the center comes out clean.
I let the cake cool completely, then dust it with powdered sugar before serving.
Servings and Timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Calories: about 285 kcal per serving
Variations
I like adding lemon zest with the orange zest for a sharper citrus flavor. I also sometimes fold in chopped almonds or serve the cake with whipped cream, berries, or a spoonful of orange marmalade. For a more fragrant version, I add a small splash of vanilla extract or almond extract to the batter.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I like to bring it back to room temperature before serving so the crumb tastes soft and tender again.
To reheat a slice, I warm it gently in the microwave for a few seconds or place it in a low oven until just warmed through. I dust with fresh powdered sugar after reheating if needed.
Related Recipes:
FAQs
Can I use fine cornmeal instead of polenta?
Yes, I can use fine cornmeal for a softer crumb. Coarser polenta gives the cake a more rustic texture.
Can I make this cake ahead of time?
Yes, I like making it a day ahead because the citrus flavor settles nicely and the cake stays moist.
Can I use lemon instead of orange?
Yes, I can replace the orange zest and juice with lemon for a brighter, tangier cake.
How do I know when the cake is done?
I check that the top is golden and that a toothpick inserted in the center comes out clean.
Can I freeze Torta di Polenta?
Yes, I can freeze slices wrapped well for up to 2 months. I thaw them at room temperature before serving.
Conclusion
Torta di Polenta is a simple Italian-inspired cake with a bright citrus flavor and a tender golden crumb. I like it because it feels rustic, homemade, and elegant without needing much effort. It is a lovely dessert for tea time, family gatherings, or any day when I want a cozy orange-scented cake.
📖 Recipe:
Print
Torta di Polenta
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and fragrant Italian polenta cake with bright orange zest and juice. Its rustic golden crumb and light sweetness make it perfect with coffee or tea.
Ingredients
1 cup cornmeal or polenta
1 cup all-purpose flour
1 cup sugar
1/2 cup butter, melted
3 eggs
1 tablespoon orange zest
1/2 cup orange juice
2 teaspoons baking powder
Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix the cornmeal, flour, sugar, and baking powder.
- In a separate bowl, whisk together the eggs, melted butter, orange zest, and orange juice until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then dust with powdered sugar before serving.
Notes
Add lemon zest along with the orange zest for a sharper citrus flavor.
Fold in chopped almonds for extra texture.
Serve with whipped cream, fresh berries, or orange marmalade.
Add a splash of vanilla or almond extract for additional aroma.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months and thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
