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Gluten-Free Polenta Cake

Italian Polenta Almond Cake

This rustic Italian cake blends golden cornmeal with almond flour, olive oil, and honey to create a moist, grainy texture. Perfect for any occasion, it's a simple yet elegant dessert with a rich, satisfying flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: Gluten-Free, Italian, Rustic Baking
Calories: 280
Ingredients Method Notes

Ingredients
  

  • ¾ cup 200ml extra virgin olive oil (plus extra for greasing the pan)
  • ½ cup 150g liquid honey
  • 3 large eggs
  • Zest and juice of 1 large orange
  • 1¾ cups 175g ground almonds (or almond flour)
  • ¾ cup 90g fine cornmeal
  • 1½ teaspoons baking powder
  • 1½ teaspoons fine sea salt

Method
 

Preheat oven to 325°F (163°C). Grease an 8-inch springform pan with olive oil and line the bottom with parchment paper.
    In a mixer, whisk together the olive oil and honey on high speed for about 2 minutes until lightened in color and doubled in volume.
      Add the eggs one at a time, mixing fully after each addition.
        Mix in the zest and juice of the orange until well combined.
          Stop the mixer and fold in the ground almonds, cornmeal, baking powder, and salt using a spatula. Gently mix until there are no dry streaks left but avoid over-mixing.
            Pour the batter into the prepared pan and smooth the top.
              Bake for 45-55 minutes, or until the edges brown and the top sets completely. Test with a skewer; it should come out clean.
                Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                  Notes

                  • If you don't have a springform pan, a regular cake pan can be used, but be extra cautious when removing the cake.
                  • This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Freezing works well too for up to 3 months.