Polenta and Blood Orange Sponge Cake
A vibrant, gluten-friendly Italian-style cake featuring the nutty crunch of coarse polenta and the ruby-red citrus notes of seasonal blood oranges. This moist sponge is finished with a glossy citrus glaze that highlights its rustic yet elegant texture.
Ingredients
Ingredients
- 200 g unsalted butter softened at room temperature
- 200 g granulated sugar
- 200 g almond flour finely ground
- 100 g coarse cornmeal polenta not instant
- 1.5 tsp baking powder ensure gluten-free if necessary
- 3 large eggs beaten
- 2 large blood oranges zested and juiced
- 100 g powdered sugar for the glaze
- 1 tsp vanilla extract
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Make-ahead: This cake actually tastes better the second day as the citrus syrup fully hydrates the polenta. Variation: If blood oranges are out of season, Cara Cara oranges or regular Navel oranges work perfectly.