polenta cake

Romanian sweet polenta cake or malai dulce soaked with orange syrup: so soft, so moist, so delicious! Definitely the best polenta dessert I have ever had!

Orange Polenta Cake – Malai Dulce

150 g/ 5.3 oz/ 1 cup medium cornmeal/polenta (See note 1)

g/ 1.8 oz/ ¼ cup fine (soft) semolina

baking powder

orange

eggs (medium Germany, large US)

g/ sugar

vanilla sugar vanilla

450 g/ 1 lb/ 1 ¾ cup Greek yogurt, divided

ml/ 3.4 fl.oz/ scant ½ cup vegetable oil

ml/ 1.7 fl.oz/ scant ¼ cup milk

icing sugar

orange to decorate, optional

For the orange syrup:

g/ granulated sugar

lemon juice

Orange Polenta Cake – Malai dulce

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a casserole dish, 28x18 cm/ 11x7 inches.

Mix the cornmeal, semolina, baking powder, and grated...

Mix the cornmeal, semolina, baking powder, and grated orange peel in a bowl. Set aside.

Separate the eggs. Beat the egg whites until...

Separate the eggs. Beat the egg whites until stiff and set aside.

In a larger bowl beat the egg yolks,...

In a larger bowl beat the egg yolks, sugar, vanilla sugar or vanilla extract, and 50 g/ 1.7 oz/ scant ¼ cup of the yogurt until pale and thick.

Add the vegetable oil in a slow stream...

Add the vegetable oil in a slow stream while beating all the time.

Add the rest of the yogurt and beat...

Add the rest of the yogurt and beat for about 1 minute.

Add the milk and mix shortly.

Slowly add the cornmeal – semolina mixture mixing...

Slowly add the cornmeal – semolina mixture mixing with a regular egg beater/whisk this time.

Fold in the egg whites carefully.

Pour the mixture into the prepared dish and...

Pour the mixture into the prepared dish and bake for about 45 minutes or until the cake is golden and a skewer inserted in the middle of the cake comes out clean.

In the meantime make the orange syrup.

Juice the oranges until you have about 100...

Juice the oranges until you have about 100 ml/ ½ cup juice. Sieve the juice into a small pot, add the sugar and the lemon juice.

When it starts to boil, remove immediately, you...

When it starts to boil, remove immediately, you should have a rather thin syrup.

When the cake is baked, take it out...

When the cake is baked, take it out of the oven and prick it all over with a toothpick.

Pour about ¾ of the syrup all over...

Pour about ¾ of the syrup all over the cake and let the cake cool completely in the dish. I only needed about 75 ml/ 2.5 oz/ 1/3 cup to soak the cake. Measure this quantity first, use it and take more only if you find it necessary, you might like to add a bit more around the edges, should they be drier than the rest of the cake.

When cool, cut the cake into squares, remove...

When cool, cut the cake into squares, remove carefully from the baking dish and sprinkle with icing sugar. Decorate with orange wedges if you wish.

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Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

eggs

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

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5348771529001-5977439743001

Give your dessert an Italian flavour with this moist and fruity polenta cake

Orange polenta cake

unsalted butter

golden caster sugar

polenta

plain flour

tsp baking powder

orange juice

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the 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 to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Amor Polenta cake is known in Italy simply as Amor polenta or Dolce Varese, from the name of the city where this dessert was born. This Italian dessert has a beautiful yellow color, characteristic of this cake, given by the use of polenta flour. This here is one of the many polenta recipes you can find in Italy. Like all traditional Italian recipes, there are different versions of polenta cake that Lombard families have handed down over the years, with very small differences in the doses of the ingredients. The key ingredients, according to Italian tradition, are polenta flour, but the finer version (in Italy it’s called Fioretto) and chopped almonds. It’s traditionally made in an almond cake loaf pan but the usual plum cake mold work fine too.

Amor Polenta Cake Recipe

g (4/5 cup) of all-purpose flour

120 g (1/2 cup + 1 tablespoon) of granulated sugar

80 g (1/2 cup) of fine polenta flour or cornmeal

g (1 stick) of unsalted butter

70 g (2,4 oz) of peeled almonds

vanilla bean

salt

In a bowl, beat together the softened butter, the eggs and sugar for about 5 minutes until pale and creamy. 

add the seeds of the vanilla bean and mix.

Add the baking powder and a pinch of fine salt to the flour then sift them with the help o a flour sieve.

add them to the bowl with the butter-eggs-sugar mixture and beat to combine.

finely chop the peeled almonds until you get a flour.

add the almond flour and the polenta flour. Mix everything very well to combine.

Grease and flour your cake loaf pan then pour the mixture into it. Level the batter with a spatula.

Bake in static oven at 170°C (240 F) for 40 minutes.

Sprinkle with icing sugar and enjoy cut in slices with a cup of tea or coffee.

A deliciously fragrant and moist vegan and gluten free orange cake

Vegan and Gluten Free Orange Polenta Cake

Cornmeal (or Polenta, fine)

Gluten-Free Flour (self-raising)

almonds

Oranges (I used Naval)

½ tsp Almond extract

Brown sugar (soft)

Vanilla yogurt (or plain, plant-based)

Applesauce

Baking powder

Sea salt

Place your whole oranges in a large pan. Cover with water and bring to a brisk simmer before turning down to a gentle simmer. Cook for one hour. Remove from pan to cool.

Cut your oranges into quarters and blend until you have a thick, bright orange puree. Pour this into a separate bowl.

In a large mixing bowl, whisk together the ground almonds, gluten-free flour, cornmeal, salt and baking powder.

Using the same blender as before (no need to rinse), add the yogurt, brown sugar, applesauce and almond extract and blend until smooth. Pour into the blended oranges and stir well to combine.

Pour the liquid mixture into your dry and mix gently, until thoroughly combined.

Pour into your prepared cake tin and bake at 190c for half an hour.

Turn down your oven to 180c and bake for another half an hour, or until a toothpick comes out clean.

Leave to cool completely in the tin on a wire rack, before serving, cut into slices with a little dusting of icing sugar and a dollop of coconut cream.

This simple rustic cake is one that you'll want to eat throughout the year. It is simple to make and the fruit on the bottom of the cake caramelizes as it bakes. The pear slices form a gorgeous star pattern on top of the cake.&nbsp;

Slow Cooker Polenta Cake with Caramelized Pears

sugar

tbs sugar

all-purpose flour

polenta (finely ground (cornmeal))

tbs unsalted butter (softened (1 1/2 sticks))

eggs (large)

lemon

milk

pears (large, ripe, cored and sliced)

Butter and flour a 8-inch&nbsp; round springform pan or cake pan. Cut a circle of parchment paper and place it on the bottom. Butter the paper. Sprinkle the 2 Tablespoons of sugar evenly over the bottom of the pan.&nbsp;

Arrange the pear slices on the bottom of the pan in a pinwheel fashion, overlapping them slightly.&nbsp;

Sift together the flour, cornmeal, baking powder, and salt.

In a large bowl with an electric mixer, beat the butter until light and fluffy. Gradually beat in the remaining 3/4 cup sugar, scraping the sides of the bowl.

Beat in the eggs, one at a time, and the lemon zest until blended.&nbsp;

On low speed, beat in half of the dry ingredients. Add the milk. Stir in the remaining dry ingredients just until smooth.&nbsp;

Scrape the batter into the prepared pan, spreading it evenly over the pears. Place the pan in the slow cooker.&nbsp;

Cover and cook on high for 3 hours, or until a toothpick inserted in the center comes out clean.&nbsp;

Cool on a rack for 10 minutes. Invert the cake onto another rack and let it cool completely. Gently peal off the parchment paper.&nbsp;

Serve plain or with sweetened whipped cream or ice cream.&nbsp;

Follow instructions as for the slow cooker.

Bake for 25- 30 minutes or when cake tester (toothpick ????) inserted in center comes out clean. Follow the rest of the instructions for slow cooker.&nbsp;

Position oven rack in the center. Preheat oven to 325 ℉.

I love how delicious that polenta cake! Looks absolutely delicious!

I love this polenta cake. Looks so beautiful and pears on top are such a lovely addition. This cake reminded me of a cake that my grandma used to make that I loved. That's why I must make this soon.

Never made a polenta cake before and now I am hooked. Delicious and easy, I tried your slow cooker recommendation and it was a winner! Thank you so much!

Cornmeal, lemon zest and pears, this is our kind of dessert. Rustic, yet pretty and very delicious.

This is so beautiful, and delicious too.  Really pretty and the flavors are great!

I love the story of the origins of polenta cakes..it was love at first sight but I would rather it be at first taste. Seriously I was drooling looking at the pictures and reading about it. I love the caramelized pears, I need this cake in my life now.

What a gorgeous cake!The pears just look amazing.  I  never made a cake with polenta, I   am now intrigued.

Yum! This Slow Cooker Polenta Cake With Caramelized Pears is mouthwatering! It's making me drool. And that Caramelized Pears is perfect. My wife will love this!

I have made a Lemon Polenta Cake...but not in the slow cooker. This sounds like a plan for the weekend. With Mother's Day....someone needs a special treat.

Thanks so much for linking up at the #BloggingGrandmothersLinkParty 40!

I adore upside down pear anything cake! The addition of a polenta cake makes this an interesting and fascinating choice. Definitely trying this one out!

I definitely don't think of cake when I think of polenta OR a slow cooker. But what you've done here is pure magic! Is there anything a slow cooker can't do? I've got to give this a try in my Instant Pot!

I honestly didn't know that slow cooker cakes were a thing, but now I'm definitely intrigued!  I love an upside-down cake, and I've been eager to play around with polenta cakes for some time now.  Combine that with the hands-off aspect and the whole thing sounds delightfully tempting.  Thanks for the bit of history on the polenta cake too - I'm always eager to learn more about that side of things.  Cheers, and thanks for sharing this!

I've never made a cake in the slow cooker, so I'm particularly intrigued! The texture looks perfect and we're crazy for anything with pears, so I know this will be a hit in my house. I loved reading about the history behind the polenta cake--it's always so interesting to know where these delicious treats originated!

This fruity bake has a whole orange whizzed up and added to the batter for a zesty teatime treat

Orange & coriander drizzle cake

coriander seeds

butter

self-raising flour

To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.

Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.

Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch – a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.

Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.

When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.

Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream

Strawberry, almond & polenta skillet cake

unsalted butter softened,

vanilla bean paste

almond extract

fine polenta

ground almonds

strawberries diced

vanilla ice cream

Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.

Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.

Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.

Top 8 polenta cake recipes from across the web

The most viewed polenta cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orange Polenta Cake – Malai Dulce

Orange and polenta cake

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Amor Polenta Cake Recipe

Vegan and Gluten Free Orange Polent...

Slow Cooker Polenta Cake with Caram...

Orange & coriander drizzle cake

Strawberry, almond & polenta skille...

Top 8 polenta cake recipes from across the web

The most viewed polenta cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Polenta Cake – Malai Dulce

Orange and polenta cake

Orange polenta cake

Amor Polenta Cake Recipe

Vegan and Gluten Free Orange Polent...

Slow Cooker Polenta Cake with Caram...

Orange & coriander drizzle cake

Strawberry, almond & polenta skille...

The most viewed polenta cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine