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This Orange Polenta Cake Made With Olive Oil is one more cake that is friendly to the Mediterranean diet.
Followers of this way of eating know just how nice it is to have a cake to eat that is also friendly to the lifestyle.
Orange Polenta Cake Made With Olive Oil
My Mediterranean Diet Olive Oil Cake recipe that I posted recently was a popular one with my readers. I can relate as I know how hard it is to find a great tasting dessert that also has ingredients in it that I can agree on eating.
This Mediterranean Diet cake recipe is similar to that cake.
Both cakes include olive oil in them as their fat. However, that cake has whole wheat flour in it while this one has polenta.
In case you were wondering just what polenta is, here is a quick summary for you.
Polenta is a kind of cornmeal that is used in Italian recipes. You can find polenta in paste or dough form. Some folks refer to polenta as the dish that that is made from the cornmeal rather than the cornmeal itself.
There is a difference between polenta cornmeal and the cornmeal that you may be use to.
Polenta comes from flint corn which is from Italy. The corn produces a coarse meal and as a result, it is able to hold its shape well.
This Mediterranean Diet Friendly dessert does have a few ingredients in it that you may not have on hand.
Obviously, you will need polenta. While you could use a polenta that is also labeled ‘corn meal’, a quick-cooking polenta, medium or coarser grained polenta may also work in this recipe as well.
This recipe also calls for sugar.
You can use turbinado, honey, a superfine (caster) sugar, or even try a coconut palm sugar. The sugar that you use will depend on the color, sweetness, and texture that you desire.
Here are some tips for making your Orange Polenta Cake Made With Olive Oil.
Even though I am listing the ingredients in this cake using a superfine baking sugar, you can try using a sugar alternative. I have a few options for alternatives listed above.
Here are some more great tips for you.
- You can make this a lemon rather than orange polenta cake by using lemon juice rather than orange.
- While I am using olive oil for this recipe, as it is friendly to the Mediterranean diet, feel free to use butter instead. You will need two sticks of butter at room temperature to equal the amount of olive oil.
- While I am not sharing this recipe with glaze, you can certainly make one to go on top of yours. Simply combine 1/2 cup of orange marmalade with a tablespoon of water in a saucepan to make a glaze to brush over your cake.
- If you are not a fan of polenta, you can certainly sub in regular cornmeal instead. Please take note that the consistency of you cake may differ somewhat as a result.
This is also a gluten free cake.
This recipe calls for almond flour, which is blanched. A downside for some folks is that almond flour and polenta in a cake can result in a cake texture that they are not used to or do not like (more gritty than usual).
You are welcome to use regular all purpose flour.
All purpose flour will produce a more cake-like consistency. However, it will also provide some gluten as well.
You can also make your own almond meal for this recipe.
Simply add about a half-pound of raw almonds to your food processor. Process the almonds until you have a flour-like consistency.
By the way, while you are here you may also be interested in these ideas.
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Orange Polenta Cake Made With Olive Oil
Orange Polenta Cake Made With Olive Oil
As mentioned, this recipe calls for for almond flour. You can make your own by processing almonds in your food processor.
I also mentioned that you will need polenta.
You can use a polenta that is also labeled ‘corn meal’. However, a quick-cooking polenta, medium or coarser grained polenta may also work in this recipe as well.
Here is what you will need to make your Orange Polenta Cake Made With Olive Oil
- Almond Flour-2 1/2 cups.
- Polenta – 2/3 cup. Can use regular corn meal if needed (see above).
- Baking Powder– 1 teaspoon.
- Orange Zest– 1 1/2 tablespoons.
- Sugar- 1 1/3 cup. Earlier I mentioned that you can use turbinado, honey, a superfine (caster) sugar, or even try a coconut palm sugar. The sugar that you use will depend on the color, sweetness, and texture that you desire.
- Olive Oil – 3/4 cup. If you decide to use butter instead, use 1 cup of butter (2 sticks) softened to room temperature.
- Orange Juice- 1 tablespoon. Additional as needed if desired.
- Eggs- 3.
Here is how to make Orange Polenta Cake Made With Olive Oil.
- Preheat your oven to 350. Prep your cake pan for nonstick. I like Parchment Paper .
- In a mixing bowl, use a fork or whisk to blend together the almond flour, polenta, baking powder, and baking powder.
- Next, in a large mixing bowl, beat together the sugar and olive oil.
- For the next step, we will add the orange juice and the dry ingredients from the first bowl to the mixing bowl. Do this by adding orange juice and then half of the dry ingredients at a time, stirring between additions.
- Bake your cake for 60 to 90 minutes or until a toothpick comes out clean. This cake takes a bit longer than a normal cake to bake so please keep an eye on yours.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Mediterranean Diet Friendly Orange Polenta Cake Made With Olive Oil that is delicious. It is gluten free as well.
Orange Polenta Cake Made With Olive Oil
Mediterranean Diet Friendly Orange Polenta Cake Made With Olive Oil that is delicious. It is gluten free as well.
Ingredients
- Almond Flour-2 1/2 cups.
- Polenta – 2/3 cup. Can use regular corn meal if needed (see above).
- Baking Powder– 1 teaspoon.
- Orange Zest– 1 1/2 tablespoons.
- Sugar- 1 1/3 cup. Earlier I mentioned that you can use turbinado, honey, a superfine (caster) sugar, or even try a coconut palm sugar. The sugar that you use will depend on the color, sweetness, and texture that you desire.
- Olive Oil – 3/4 cup. If you decide to use butter instead, use 1 cup of butter (2 sticks) softened to room temperature.
- Orange Juice- 1 tablespoon. Additional as needed if desired.
- Eggs- 3.
Instructions
- Preheat your oven to 350. Prep your cake pan for nonstick. I like Parchment Paper .
- In a mixing bowl, use a fork or whisk to blend together the almond flour, polenta, baking powder, and baking powder.
- Next, in a large mixing bowl, beat together the sugar and olive oil.
- For the next step, we will add the orange juice and the dry ingredients from the first bowl to the mixing bowl. Do this by adding orange juice and then half of the dry ingredients at a time, stirring between additions.
- Bake your cake for 60 to 90 minutes or until a toothpick comes out clean. This cake takes a bit longer than a normal cake to bake so please keep an eye on yours.
Notes
As mentioned, this recipe calls for for almond flour. You can make your own by processing almonds in your food processor.
I also mentioned that you will need polenta.I use a polenta that is also labeled ‘corn meal’. However, a quick-cooking polenta, medium or coarser grained polenta may also work in this recipe as well.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 107mgSodium: 295mgCarbohydrates: 41gFiber: 5gSugar: 25gProtein: 10g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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