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A slice of orange cake with icing on a light blue plate and a golden fork.

Gluten-Free Orange Polenta Cake (with almond flour)

Josefina Almond Yes
This Gluten-Free Orange Polenta Cake is moist, tender, and full of fresh orange flavor. Made with yellow cornmeal and almond flour, it has a delicate crumb and slightly rustic texture, and is finished with a simple orange icing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cakes
Cuisine International
Servings 8 servings

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup almond flour
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • ¾ cup granulated sugar
  • Pinch of salt
  • 1 orange, juice and zest
  • 2 eggs, room temperature
  • ½ cup oil
  • ½ cup milk

For the orange icing

  • 1 and ½ cups powdered sugar
  • 3 tablespoons orange juice

Instructions
 

  • Preheat the oven to 340°F (170°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or a similar pan, or line it with parchment paper. Set aside.
  • Whisk together the cornmeal, almond flour, cornstarch, sugar, salt, and baking powder in a large bowl. Set aside.
  • Add the orange juice, finely grated orange zest, eggs, milk, and oil to a blender. Blend until combined.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a rubber spatula until well combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan before removing it. Allow it to cool completely before adding the icing.
  • Once the cake is completely cool, spread the icing over the top. Finish with a sprinkle of fresh orange zest.
  • Once the cake is completely cool, spread the icing over the top. Finish with a sprinkle of fresh orange zest.

For the icing:

  • In a small bowl, combine the powdered sugar with 2 tablespoons of orange juice. Mix well, then gradually add another tablespoon of orange juice, a little at a time, until you reach the desired consistency. Add more orange juice if needed, but keep the icing thick enough to spread rather than run off the cake.

Notes

Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze the cake? Yes, it’s always best to freeze it without the icing. Freeze in an airtight container or freezer bag for up to 3 months.
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