null
GET $5.00 OFF YOUR FIRST ORDER!

Blood Orange Polenta Olive Oil Cake

Blood oranges, the famous winter citrus, makes an appearance in this sweet polenta cake. More than an Italian porridge, polenta is a versatile pantry staple ready to inspire a number of entrées—even dessert. Serve up this seasonal treat at holiday gatherings and winter events.

Blood Orange Polenta olive oil cake with slices of blood orange on top

  • prep time

    20min

  • cook time

    45min

  • total time

    80min

  • serving size

    6-8

  • category title Dessert

  • cuisine type Italian

  • level simple

recipe by : Delallo

Ingredients

  • 2 tablespoons unsalted butter
  • ¼ cup light brown sugar
  • Zest from 1 blood orange
  • 2 blood oranges
  • 1 ½ cups all-purpose flour
  • ¾ cup DeLallo Instant Polenta
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cardamom
  • ½ cup DeLallo Extra Virgin Olive Oil
  • ½ cup Greek yogurt
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar for dusting (optional)

Directions

  • Preheat oven to 350F. Grease an 8” round cake pan.
  • In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
  • Grate the zest from one of the oranges. Set zest aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
  • In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
  • Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
  • Using a wooden spoon or spatula, fold in the dry mixture. Stir until combined, but be careful not to over-mix the batter.
  • Spoon the batter into the cake pan and spread evenly.
  • Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  • Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
  • Allow the cake to cool for another 15 minutes. Sprinkle with confectioners’ sugar (optional) and serve.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!

Keywords:

blood orange polenta olive oil cake , polenta cake recipe , olive oil polenta cake , polenta olive oil cake , blood orange polenta cake

Blood Orange Polenta Olive Oil Cake

Blood oranges, the famous winter citrus, makes an appearance in this sweet polenta cake. More than an Italian porridge, polenta is a versatile pantry staple ready to inspire a number of entrées—even dessert. Serve up this seasonal treat at holiday gatherings and winter events.