If you're searching for an easy baking recipe, this polenta cake with orange and ginger is a winner. It's zingy, moist, and vibrant—perfect for brunches, teatime, or as a sweet snack with a cup of tea. Plus, it’s simple to prepare, requiring just one bowl and 15 minutes to make the batter. Does it get any easier?
Why You’ll Love This Recipe
- Zesty & Bright – The combination of fresh orange zest and juicy ginger syrup makes every bite full of flavor.
- One-Bowl Simplicity – No need for complicated steps or tools—just mix and bake.
- Moistness That Lasts – The ginger-orange syrup soak keeps the cake moist.
Polenta Cake Ingredients
Here’s what you’ll need, and why:
| Ingredient | Why It’s Used |
|---|---|
| Fine polenta (yellow cornmeal) | Provides a tender, slightly gritty crumb; use fine polenta to avoid a coarse texture |
| All-purpose flour | Offers structure and lift; balances the cornmeal |
| Baking powder | Gives the cake necessary rise |
| Pinch of salt | Enhances overall sweetness and flavors |
| Eggs | Binds the batter and adds richness |
| Sugar | Gives the cake the necessary rise |
| Vegetable oil | Keeps the cake moist without butter |
| Full-fat yogurt | Keeps the cake moist |
| Zest & juice of an orange | Infuses the bright citrus flavor |
| Stem ginger | Adds warmth, spice and texture |
| Topping & soak | |
| Freshly squeezed oranges | For a more moist cake |
| Ginger syrup | Adds sweetness and enhances the ginger flavor |
| Toasted almond flakes | Adds crunch and and elegant finish |
How to Prepare the Cake
This recipe comes together in 15 minutes! It's easy as pie cake:
- Preheat the oven and grease a springform pan.
- Mix wet ingredients: Whisk orange zest, juice, eggs, sugar, oil, and yogurt in a large bowl.
- Combine dry ingredients: fold in polenta, flour, baking powder, salt, and chopped ginger.
- Bake: Pour batter into the pan and bake until done.
- Prepare the soak: While baking, stir together orange juice and ginger syrup.
- Soak & add crunch: Immediately after removing the cake, poke holes using a skewer and pour the warm syrup evenly over the cake. Let sit until it cools completely. Then sprinkle toasted almond flakes on top.
How to Store Polenta Cake
- Room Temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Keep in an airtight container and allow it to return to room temperature before serving—up to 4 days.
- Freezer: Wrap tightly in plastic and freeze for up to 1 month. Thaw overnight, then reheat at 300°F for 10 minutes to refresh the texture.
Frequently Asked Questions
This can be cause by using a coarse grind cornmeal. Use fine polenta for this recipe.
Using flour or almond meal will alter texture and moisture content significantly.
Absolutely! Try lemon or mandarin zest, swap ginger syrup for honey, or add rosemary—this cake is a versatile canvas.
A Note from Your Baker
If you love this rustic orange-ginger polenta cake, you’ll also enjoy my tangy and tender cranberry sheet cake—perfect for holiday gatherings or afternoon tea!
Polenta Cake with Orange & Ginger
Equipment
- mixing bowl
- whisk
- non-stick deep round cake tin (8.5 inch)
Ingredients
Polenta cake
- 1 cup fine polenta (yellow cornmeal)
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1 pinch of salt
- 3 eggs (large)
- ½ cup sugar
- ½ cup vegetable oil
- ½ cup full-fat yoghurt
- 1 orange (zest & juice)
- 5 pieces stem ginger
Topping & soak
- 2 oranges (juice)
- ⅓ cup ginger syrup (from the stem ginger jar)
- 1 oz almond flakes (toasted)
Instructions
- Preheat oven to 325°F (160°C) and grease a 8.5″ springform pan.
- Mix wet ingredients: Whisk orange zest, juice, eggs, sugar, oil, and yogurt in a large bowl.
- Combine dry ingredients: Gently fold in polenta, flour, baking powder, salt, and chopped ginger, untill just combined.
- Bake: Pour batter into the pan and bake for 35 minutes, untill the top of the cake is nice and golden.
- Prepare the soak: While baking, stir together orange juice and ginger syrup.
- Soak & add crunch: Immediately after removing the cake, poke holes using a skewer and pour the warm syrup evenly over the cake. Let sit until it cools completely. Then sprinkle toasted almond flakes on top.
Maayke
This polenta cake looks so good! Do you think this recipe will work with vegan yogurt?
Sandra
HI Maayke! The cake will be slightly less rich, but since you don't use that much yoghurt, you'll barely notice it. I suggest a natural soy yogurt (no flavorings) or a plant-based nut yogurt, such as almond or cashew yogurt.