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.