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A polenta cake with roasted almonds on top. 2 pieces are cut out of the cake and are sticking out of the cake.

Polenta Cake with Orange & Ginger

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!
5 from 1 vote
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Prep Time 15 minutes
Baking time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 slices
Calories 273 kcal

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.
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