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Citrus Laced Olive Oil Polenta Cake

Citrus Laced Olive Oil Polenta Cake
Recipe Date:
December 5, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 2 1/4 cups AP Flour
  • 1/4 cup + 2 tbsp Cornmeal, fine
  • 2 1/4 cups Sugar
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 tbsps Orange Zest
  • 1/4 cup Orange Juice
  • 1 3/4 cups Extra Virgin Olive Oil
  • 1 3/4 cups Milk, whole
  • 4 Eggs

Serves: 8

Preheat oven to 350 degrees.

Oil, Butter or spray a 9-inch cake pan that is at least 2 inches deep. Place piece of parchment on bottom of pan (not on the sides). In a bowl, whisk the flour, cornmeal, sugar, baking soda, baking powder and salt. Add the orange zest, orange juice, olive oil, milk and eggs and whisk until combined. Pour the batter into a prepared pan about ¾ full and bake for approximately 1 hour. The top of the cake will be golden brown and a toothpick should come out clean once inserted. Allow cake to cool for 30 minutes. Run a knife around the edge of the pan, carefully invert the cake and allow to cool completely for 2 hours.

Take a look at our recommended pairing below.