If you are looking for a delicious recipe with a difference, you have found it! Here is my Orange Polenta Cake with Grand Marnier for you to enjoy.
We often use polenta to make cakes and cookies in Italy, as traditionally polenta was cheaper in many areas of the country.
It is probably the softest cake ever. It is moist, delicious and simply mouthwatering. This cake is so good that it was the cake I chose to celebrate my 40th birthday (yes… I am 40!).
It is also dairy-free and gluten-free, as the batter is made with oranges, polenta and almond meal… that is the secret behind its airy and spongy texture. The Grand Marnier and orange syrup adds that extra kick that makes this cake special.
This is such a beautiful cake to enjoy in the afternoon with a cup of tea or coffee. However, it can also be served as a dessert with a dollop of cream on the side. Enjoy and let me know what you think by leaving a comment below.
Orange Polenta Cake
- 2 oranges
- 3 tbsp Grand Marnier
- 5 eggs
- 250 gms – 1 cup + 1 ½ tbsp caster sugar
- 100 gms – ¾ cup + 1 tbsp polenta
- 175 gms – 1 2/3 + 1 tbsp almond meal
- 1 tsp baking powder
- 100 gms – ½ cup caster sugar
- 2 tbsp water
- Juice of 4 oranges
- 75 ml – 2 ½ oz. Grand Marnier
- 1 cinnamon stick
Wash the two oranges, then place them in a small saucepan and cover with water. Bring to the boil and simmer for 1 hour. Remove from the water and set aside to cool slightly.
When cooled, cut them half and remove the pips. Put in a food processor or blender with the Grand Marnier and blitz for 10 seconds.
Place the eggs and sugar in a large bowl and whisk until the sugar has dissolved and the eggs are pale in colour. Fold in the orange and Grand Marnier puree, polenta, almond meal, and baking powder.
Line the base of a 25 cm – 10 inch springform cake tin with baking paper and pour the mixture into it.
Bake in a pre-heated oven at 180°C – 355°F for 35–40 minutes. Cool in the tin and set aside.
To prepare the syrup, pour the sugar and 2 tablespoons of water into a small saucepan. Heat slowly until the sugar melts and caramel-coloured bubbles appear. Pour in the orange juice and the Grand Marnier and bring to the boil. Add the cinnamon stick and cook for 15 more minutes, or until the liquid has reduced by half.
Remove the cooled cake from the tin and place on a serving plate. Using a wooden or metal skewer, make holes all over the top of the cake and pour half of the syrup into the holes. Serve the remaining syrup on the side.