Orange Polenta Cake

Name: Orange Polenta Cake Recipe
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Ingredients: 2 oranges; 3 tbsp Grand Marnier; 5 eggs; 250 g – 1 cup + 1½ tbsp caster sugar; 100 g – ¾ cup + 1 tbsp polenta; 175 g – 1⅔ cup + 1 tbsp almond meal; 1 tsp baking powder; 100 g – ½ cup caster sugar; 2 tbsp water; Juice of 4 oranges; 75 ml – 2½ oz Grand Marnier; 1 cinnamon stick

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A soft, fragrant Orange Polenta Cake made with oranges, almond meal, and a hint of Grand Marnier. Moist, naturally gluten-free, and ideal for afternoon tea or a light celebration dessert.

Traditional Italian orange polenta cake with orange slice and cinnamon on top.

In Italy, polenta isn’t used only for savoury dishes. It often appears in traditional sweets too, especially in areas where cornmeal was once more common than wheat flour. Cakes made this way have a soft texture and gentle sweetness that feel both comforting and familiar.

This version is made with boiled oranges, almond meal, and a splash of Grand Marnier. It’s naturally gluten-free and dairy-free, moist, and fragrant with citrus. The orange syrup adds a subtle glaze and a hint of cinnamon that makes each slice special.

I chose it to celebrate my 40th birthday, and it remains one of my favourites. When the oranges simmer on the stove, their aroma fills the kitchen and takes me back to many happy afternoons spent baking.

Whole orange polenta cake topped with orange slice and cinnamon stick on a white plate.

What Makes This Cake Ideal for Any Season

Whole oranges give natural fragrance and moisture without needing extra flavouring.
The syrup gently keeps the crumb soft and tender for several days after baking.
Delicious served plain, with cream, or paired with fresh seasonal fruit.

Key Ingredients for Orange Polenta Cake

Oranges

Boiled whole until tender, the oranges give the cake its distinct flavour, fragrance, and natural sweetness. Using the entire fruit adds a subtle bitterness from the peel that balances the sugar and keeps the texture moist.

Grand Marnier

This orange liqueur gives gentle warmth and enhances the citrus flavour. It blends with the fruit in the batter and deepens the syrup’s aroma, adding a refined note.

Polenta

Polenta forms the structure of the cake and gives it a tender, slightly grainy crumb. It absorbs the syrup well, keeping the cake soft without becoming heavy.

Almond Meal

Adds richness and moisture. It softens the grainy texture of the polenta and gives the cake a delicate nutty flavour.

Find the complete list with measurements in the recipe card below.

How to Make Orange Polenta Cake

Make the Cake

Step 1: Wash the oranges, then place them in a small saucepan and cover with water. Bring to a boil, reduce the heat, and simmer for 1 hour. Remove from the water and set aside to cool slightly.

Whole oranges simmering in water, then halved and cooled, ready for orange polenta cake with Grand Marnier.

Step 2: Once cooled, cut the oranges in half and remove the pips. Transfer to a food processor or blender, add the Grand Marnier, and blend for about 10 seconds until smooth.

Ground almond meal and blended orange purée for moist orange polenta and almond cake with Grand Marnier.

Step 3: In a large bowl, whisk the eggs and sugar until the sugar dissolves and the mixture becomes pale.

Mixing bowl with eggs, sugar, and almond meal folded into the orange polenta cake batter.

Step 4: Gently fold in the orange and Grand Marnier purée, polenta, almond meal, and baking powder.

Step 5: Line the base of a 25 cm – 10 inch springform cake tin with baking paper, then pour in the batter.

Step 6: Bake in a preheated oven at 180 °C – 355 °F for 35–40 minutes. Leave to cool in the tin and set aside.

Make the Syrup

Step 1: Place the sugar and 2 tablespoons of water in a small saucepan. Heat gently until the sugar melts and turns golden.

Step 2: Add the orange juice and Grand Marnier. Bring to a boil, then add the cinnamon stick. Simmer for about 15 minutes, or until reduced by half.

Assemble and Serve

Step 1: Remove the cooled cake from the tin and place it on a serving plate.

Step 2: Using a wooden or metal skewer, pierce holes over the top, then pour half of the syrup into the holes. Serve the remaining syrup alongside the cake.

Slice of gluten-free orange polenta cake drizzled with syrup beside fresh orange halves.

Frequently Asked Questions

Can I make Orange Polenta Cake without Grand Marnier?

Yes. You can replace it with orange juice or another orange liqueur such as Cointreau. The flavour remains bright, though slightly less aromatic.

What other fruit works well besides oranges?

Lemons or blood oranges are great alternatives. They follow the same boiling method and bring a different balance of sweetness and tang.

Can I prepare the syrup in advance?

Yes. Make the syrup up to 3 days ahead and store it in a glass jar in the fridge. Warm it gently before pouring it over the cake.

How can I tell when the cake is ready?

Insert a skewer in the centre. If it comes out clean and the surface feels springy, it’s baked through. The top should be light golden in colour.

Extra Help from the Kitchen

Check the Oranges for Seeds – Even one seed can make the purée taste slightly bitter. Slice the boiled oranges open carefully and remove every seed before blending to keep the flavour clean and balanced.

Avoid Overmixing – Once you add the dry ingredients, stir only until combined. Overmixing can make the cake heavy and reduce its delicate texture.

Cool the Cake Before Adding Syrup – Let the cake cool for at least 20 minutes before pouring the syrup. When the cake is warm but not hot, it absorbs the liquid slowly, which helps keep the crumb tender without becoming soggy.

Test Syrup Consistency – Dip a spoon into the syrup near the end of cooking. It should coat the back lightly, leaving a thin film. If it thickens too much, add a spoonful of water to loosen it before pouring over the cake.

Variations and Twists

Orange Pistachio Polenta Cake – Replace half of the almond meal with finely ground pistachios. The flavour becomes slightly nuttier, and the green tint adds a lovely contrast to the golden crumb.

Blood Orange Polenta Cake – Use blood oranges instead of regular oranges. The cake takes on a beautiful pink hue and a more intense citrus aroma.

Orange and Chocolate Polenta Cake – Add 2 tbsp – 15 g unsweetened cocoa powder or fold through 60 g – 2 oz dark chocolate chunks. The cocoa deepens the flavour and gives the cake a rich twist on the original recipe.

Orange and Lemon Polenta Cake – Use one orange and one lemon for a brighter, more balanced citrus profile. The combination keeps the cake light with a refreshing aroma.

Storage and Shelf Life

Store the cooled Orange Polenta Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best texture and flavour.

To freeze, wrap individual slices tightly in cling film and place them in a sealed container. They keep well for up to 2 months. Thaw the slices at room temperature before serving, and brush lightly with a little syrup if you want to refresh the surface.

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