I got the idea for this upside down blood orange polenta cake from a 10 year old.
My mum and I watched the Kids Baking Championship (yes every episode) the other night and one of the little girls made a lemon almond polenta cake and I fell in love with the idea.
The next day at the produce store I scored a bunch of citrus for really cheap so I made it happen.
And it resulted in a moist, textured, crumbly and zesty blood orange polenta cake.
I had been a little worried about baking the whole slices of orange, but I’m so glad I gave it a try because I love the way it turned out. Plus it looks a lot more exciting with those vibrant slices of blood orange.
I didn’t think I liked blood oranges, but while everyone was posting these gorgeous photos of blood oranges online, I was jealous and wished I liked them. I gave them another try and I must have been crazy last time because they’re so good!
The texture the polenta gives the cake is so lovely. It definitely makes cake more exciting. This cake also has almond flour giving it a hint of nuttiness. I meant to add almond extract to the cake, but totally blanked. Citrus and almond make such a beautiful pair so if you’re into that, I’d recommend adding a touch of almond extract for an extra depth of flavour and if you do, don’t tell me because I’ll just be jealous. Totally kidding, do tell me so I can high five you for remembering.
This cake makes for a perfect accompaniment to an afternoon tea. It’s a happy cake, so bright and full of flavours and textures. I really enjoyed it with a dollop of vegan yogurt, but it’s great just on its own as well.
But I wouldn’t advise trying to eat it with your hands and without a plate… Because I did and it was a bit of a mess, it’s crumbly in the best way.
If you give this upside down blood orange polenta cake a go, I’d love to hear how you liked it. You can Instagram it, tweet it, or just leave me a comment below. And I hope you love it as much as I did.
- ½ cup almond meal
- ½ cup spelt flour
- 1 cup cornmeal/polenta
- ⅓ cup baking stevia
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp blood orange zest
- juice of two oranges (around ¼ cup)
- ¼ cup applesauce
- ¾ cup almond milk
- ½ tsp vanilla extract (or almond)
- blood orange, sliced thinly and seeds removed
- Preheat oven to 350F.
- In a large bowl combine the flours, cornmeal, stevia, baking soda, baking powder, and the zest.
- In a smaller bowl mix together the orange juice, applesauce, vanilla, and almond milk.
- Pour the wet into the dry and mix gently until combined, but be careful not to overmix.
- Prepare a 9 inch cake pan by greasing the sides and lining the bottom with parchment paper. Arrange the blood orange slices in a single layer. Pour batter into the pan and bake for 25-30 minutes or until a tooth pick comes out clean.
- Let cool in the pan for a few minutes before flipping on to a wire rack. Allow it to cool before slicing.
*Recipe inspired by The Whinery.
If you love citrus desserts, you’ll love this rosemary orange galette and orange almond tiramisu!
Have you tried polenta cake? What’s your favourite citrus fruit?