Friday, October 26, 2012

Italian Orange Polenta Cake

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. It is cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled; leftover polenta is often used this way. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal; maize was not cultivated in Europe until the early 16th century. It also comes from the same base as "pollen".
This cake is moist with a pleasantly crumbly and grainy texture; try these cake recipes using popular Italian ingredient polenta/ cornmeal. Give your sweet tooth an Italian flavour with this moist, golden, shiny and fruity polenta cake.

13 Secret Sauce


All purpose flour:                     1 cup
Polenta/ corn flour:                   3/4 cup
Sugar:                                      1 cup
Butter:                                     4 tablespoon
Vegetable oil:                          1/4 cup
Vanilla essence:                       1 teaspoon
Orange zest:                            2 tablespoon
Fresh Orange Juice:                 1  cup
Egg:                                         3 medium
Baking powder:                       1 tablespoon

1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.


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  1. looks absolutely delicious i somehow dont like the combination of citrus fruits and cakes... hmmm this i think will change my mind :P love it so much looks super moist. I love the the fact that the cake has less butter will try this soon. Why dont you link this to my christmas event dear

    60 Days to Christmas

    1. Thanks priya.. this is really a nice and moist cake, I have another one in dessert section named Revani, its a turkish semolina yoghurt cake, both have turned really well, will change your perception about cake and citrus fruit combo :) I tried linking this recipe as u suggested for your event, some confusion will ping you online and take it forward.

  2. Replies
    1. Thanks Divya for following the blog... I am also following your event.. nice initiative. Will definitely participate :)

  3. Hello! I am eating a piece of this cake right now. It is perfect, I love it. I put too little orange juice and it's more grainy, but I love corn flour so there's nothing to unlike here. :) Thank you for this awesome recipe!


  4. Your blog about Italian Orange Polenta Cake is really awesome. I love this recipe very much. Specially kids love this cake.I will definitely try this recipe. I like Italian culture, tradition, italian food etc . Last summer I have visited Italy as well as I have visited Italian restaurant. I have enjoyed Italian food very much. Thanks for sharing this recipe.

  5. Hello, I just baked this cake with a friend, lovely recipe, love the texture, nice and moist and not too much oil too! :)