Orange Polenta Cake Honey

This Orange Polenta Cake is my go-to for when I want something bright but comforting that just happens to be gluten free. Its sunny citrus flavor and syrup-soaked crumb make it as perfect for teatime as it is for a special dessert. The batter comes together in one bowl and the recipe never fails to get rave reviews from friends and family. Each bite is rich with almond and fresh orange—a cake that tastes as good as it looks.

I first made this after picking a big basket of citrus at a friend’s house and it immediately became a family favorite at spring gatherings. Everyone always asks for the recipe and it turns out beautiful every single time.

Ingredients

• Eggs: Provide structure and help the cake rise, choose fresh eggs for the best lift
• Honey: For gentle natural sweetness, opt for pure honey with a floral aroma
• Vanilla extract: Enhances the cake’s warm flavors, use real vanilla if possible
• Fresh orange juice: Adds bright citrus flavor and moisture, roll oranges on the counter for maximum juice
• Melted coconut oil: Makes the crumb rich and tender, use extra virgin for a hint of coconut
• Almond flour: Keeps the cake gluten free and gives it a soft texture, check that yours is finely ground for best results
• Polenta or cornmeal: Adds golden color and a bit of texture, choose reasonably fine polenta, not instant
• Gluten free baking powder: Gives a light finish, look for an aluminum free version
• Pinch of salt: Balances the sweetness, use a good sea salt
• Extra orange and lime juice for the syrup: Makes the cake beautifully tangy
• Honey again in the syrup: For deepening the flavor
• Sturdy springform pan: For easy removal after soaking

Step-by-Step Instructions

Prepare the Pan:

Line the bottom of a seven inch springform cake tin with baking paper, making sure it fits snugly so the syrup does not leak out later

Mix the Batter:

Break eggs into a large bowl and whisk until their color lightens and the mixture is airy. Pour in the honey, vanilla extract, and fresh orange juice, whisking again until smooth and well blended. Add melted coconut oil, then stir in the almond flour, polenta, gluten free baking powder, and salt, mixing very well until there are no lumps and the batter is creamy

Bake the Cake:

Pour the batter into the prepared pan, smoothing the top with a spatula. Place it on the center rack of an oven preheated to one hundred seventy five degrees Celsius or three hundred fifty degrees Fahrenheit. Bake for thirty to thirty five minutes. Check if it is done by inserting a toothpick into the center. It should come out clean and the top will be golden brown

Cool the Cake:

Leave the cake to cool completely in the tin. This helps it keep its shape for the syrup soaking step

Make the Citrus Syrup:

In a small saucepan combine fresh orange juice, lime juice, and honey. Set the pan over low heat and stir until the honey dissolves. Let the syrup become just warm, then remove from heat

Soak the Cake:

Once the cake is cool, prick small holes all over the surface with a toothpick. Pour the warm syrup slowly and evenly across the cake while it is still in the tin. Let the cake soak up the syrup overnight. This gives it an incredibly moist crumb and intense citrus taste

Finish and Serve:

Gently remove the cake from the tin and transfer to a serving plate. Slice and enjoy the bright sunny flavors. Serves beautifully with a cup of tea or a dollop of yogurt

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Making this cake reminds me of my grandmother’s kitchen at springtime when we would zest oranges and bake together. She always insisted on pricking the cake all over for extra syrupy goodness

Storage tips

This cake stays moist even after soaking so you can store leftovers right in the fridge. Just cover tightly with foil or place in an airtight container. Bring slices to room temperature before serving for the best flavor. The syrup keeps the cake fresh for several days. I find the flavor actually improves on day two

Ingredient substitutions

You can swap coconut oil for light olive oil if you want a neutral taste. For a nut free version, use ground sunflower seeds instead of almond flour and double check your cornmeal is processed in a nut free facility. Lemon juice works instead of lime if that is what you have on hand. Substitute pure maple syrup for honey for a different but delicious sweetness

Serving suggestions

Serve slices plain or top with a little whipped coconut cream and extra zest. For a fancier dessert garnish with thin orange segments and a sprinkle of chopped pistachios. This cake is also lovely alongside a citrus or berry salad for brunch. The texture gets even better after soaking so it is great for making ahead

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Each bite of this cake is like a taste of sunshine—simple, vibrant, and full of joy.

Frequently Asked Questions

→ Can I substitute regular flour for the almond flour?

For best results, use almond flour to keep the cake moist and gluten free. A direct substitution with wheat flour will change the texture, resulting in a denser cake.

→ Is polenta the same as cornmeal?

Polenta refers to coarser ground cornmeal. For this cake, regular cornmeal or fine polenta both work, creating a pleasant, crumbly texture.

→ How do I ensure the syrup absorbs properly?

After baking, prick the cooled cake all over with a toothpick before pouring on the syrup, then let it soak overnight for maximum flavor.

→ Can I use another oil instead of coconut oil?

Yes, a mild vegetable oil will work as a substitute, though coconut oil adds a gentle, subtle richness.

→ How should I store the cake?

Keep the cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days for lasting moisture.