Orange Polenta Cake

Dont worry about the cake being dry, as the orange syrup ensures it stays moist and fresh. The cake is excellent on its own, simply served with a cup of cold or hot drink, but it’s also perfect with a scoop of good vanilla ice cream.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 250 g Butter, unsalted

  • 180 g Sugar, white

  • 4 pieces Egg, fresh

  • 140 g Polenta

  • 200 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 2 piece Orange, fresh

Pomarančni sirup

  • 100 ml Juice, orange

  • 100 g Sugar, white

Steps

  1. Preheat the oven to 160°C. Grease the bottom and sides of a round cake pan (23 cm in diameter) with butter, then line the bottom with baking paper.

  2. Wash the oranges and dry them thoroughly with paper towels. Finely grate the zest of both oranges, then cut the oranges in half and squeeze the juice from all halves. Pour 100 ml of orange juice into a small bowl and refrigerate until needed.

  3. In a bowl, using an electric mixer, cream the softened butter and sugar until smooth. Gradually add the eggs, one at a time. After adding the last egg, reduce the mixer speed slightly and slowly mix in the polenta, flour, baking powder, salt, orange zest, and orange juice.

  4. Pour the mixture into the prepared pan and spread it evenly with a spatula or the back of a spoon, smoothing the top. Bake in the preheated oven for about 45 minutes. The cake is done when it turns golden brown on top and a skewer inserted into the center comes out clean.

  5. Let the baked cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  6. While the cake is cooling, prepare the orange syrup. Pour 100 ml of orange juice into a small saucepan and add 100 g of sugar. Place the saucepan on the stove and slowly bring the mixture to a boil over medium heat. Let the syrup simmer for 5 minutes, then remove from heat. Allow the orange syrup to cool.

  7. Place the cooled cake on a large plate or platter. Drizzle it with the cooled syrup and serve.

Nutrition Information (Per 100g)

  • Calories: 327.08 kcal
  • Fat: 16.3 g
    • Saturated Fat: 9.53 g
  • Carbohydrates: 39.87 g
    • Sugars: 21.17 g
  • Protein: 4.52 g
  • Fiber: 1.27 g

Advice

Since the recipe requires orange zest, it’s best to use organic oranges, as their peel is not treated with harmful pesticides.