Orange Rosemary Polenta Cake Recipe – Gluten Free Orange Drizzle Cake
I feel like people feel very strongly about polenta cake. Either they love it, or absolutely hate it. The gritty texture can be really off putting to some people but I can honestly say that I love it. It brings an extra texture to a drizzle cake that is usually just a little too wet for my liking. This orange rosemary polenta cake is not only gluten free but is also drizzled with an orange and rosemary syrup for extra flavour. For more gluten free recipes, check out my gluten free category.
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What Is Polenta?
In this recipe, I use fine polenta. Polenta is essentially finely ground cornmeal. It’s usually boiled with water or milk and other ingredients may be added, e.g butter. Although polenta is usually used in savoury food, it’s gluten free properties work well in cakes. You may use semolina instead but semolina is made from wheat and is not gluten free.
How Do I Make This Orange and Rosemary Polenta Cake?
This Orange and Rosemary Polenta Cake is super simple and made in only a few steps. First, you start off by beating together the butter, sugar and orange zest for a few minutes. You will then add in the eggs, polenta and ground almonds and mix until fully combined. Next, you will transfer your cake batter to the greased and lined baking tin and bake. While the cake is cooking, you prepare your syrup. Add the orange juice, sugar and full sprigs of rosemary to a small saucepan and cook for a few minutes. When the cake is cooked, make small holes all over the top of the cake with a skewer or small knife. Pour the syrup over the hot cake and leave to cool before cutting. This cake will stay moist in an airtight container at room temperature for 5 days.
Orange rosemary polenta cake
Equipment
- Large mixing bowl
- Electric mixer/stand mixer
- Rubber spatula
- Fine grater/microplane
- Small saucepan
- Square 7inch cake tin
- Small offset spatula
- Skewer or small knife
Ingredients
- 150 grams butter room temperature
- 150 grams caster sugar
- 2 whole oranges zest and juice
- 2 whole eggs
- 75 grams fine polenta (cornmeal)
- 150 grams ground almonds
- 1 tsp baking powder
Syrup
- 30 grams caster sugar
- 2 sprigs rosemary
Optional
- 3 whole oranges, sliced thin for decoration
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In the large mixing bowl, add the butter, caster sugar and orange zest.
- Beat well until soft and fluffy., 2-3 minutes using the electric mixer.
- Add in eggs, polenta and ground almonds and using the rubber spatula, mix everything until completely combined.
- Scrape cake batter into your greased and lined baking tin. Using a small offset spatula, smooth the batter so it's even.
- Pop into the preheated oven and bake for 25-35 minutes or until a skewer inserted into the middle comes out clean.
- While the cake is baking, prepare the syrup.
- Add the orange juice, sugar and rosemary sprigs to a small saucepan.
- Heat on medium until the sugar has dissolved. Allow to bubble for another 2-3 minutes on medium until it starts to thicken slightly. Take off the heat.
- When the cake is cooked, and is still hot, pierce it multiple times with a skewer or a small knife. Spoon all the syrup over the hot cake and leave to cool.
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