1 minute read
polenta cake
Makes 8 Servings
Orange Polenta Cake is one of my favorite cakes. There’s texture in this cake and I adore the flavors of orange and lemon. Serve this cake with drizzles of chocolate sauce and chocolate ice cream and I am in heaven. Slices of this cake can be easily frozen and warmed in the microwave for a quick rustic citrus snack.
¾ c. cornmeal
2 c. almond flour
6 T. unbleached all-purpose flour
½ t. salt
8 ounces unsalted butter, at room temperature
1 c. sugar zest of 1/2 lemon zest of ½ orange
3 large eggs
2 T. Grand Marnier or another orange liqueur
½ t. pure almond extract
For The Glaze
1¼ c. powdered sugar
4 T. orange juice
1 T. Grand Marnier or orange liqueur powdered sugar, for dusting
DIRECTIONS: Preheat oven to 350 degrees. Butter a 9-inch springform pan. Cut a piece of parchment paper into a rectangle to fit in the bottom of the pan. Set aside.
In a medium mixing bowl, stir together cornmeal, almond flour, flour, baking powder and salt. Set aside.
In a mixing bowl, cream together butter and sugar. Add the eggs, one at a time, whisking into the mixture. Mix in the orange and lemon zests, liqueur and almond extract.
Add dry ingredients into the butter mixture and stir until just combined.
Spoon batter into prepared pan and bake until cake is golden brown and toothpick inserted into the center comes out clean, about 50 to 55 minutes. Let cool on a rack for about 30 minutes. Remove from pan and place on dish.
To make the glaze, mix the powdered sugar with orange juice and liqueur in a mixing bowl until the glaze is thick but still pourable. (Add more sugar if the glaze is too runny or more juice if it is too thick.) Pour glaze over the cake, letting the glaze drip down the side of the cake.
Stella divides her time between Billings and Seattle and is the author of two Billings-centric books, Historic Restaurants of Billings and Billings Food. Her writings have appeared in Big Sky Journal, Western Art and Architecture, the Washington Post as well as online at lastbestplates.com.
