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
