Slices are moist and gently gritty from fine polenta, with a tender crumb enriched by olive oil. Warm citrus and floral cardamom perfume each bite without overpowering sweetness. A glossy honey-lemon glaze adds sticky brightness and a hint of tang. Serve slightly warm or at room temperature for tea, brunch, or after a light dinner. Top with whipped ricotta or toasted almonds for contrast.
Ingredients
- Fine polenta (cornmeal), 1 cup (150 g)
- All-purpose flour, 3/4 cup (95 g)
- Almond flour, 1/2 cup (50 g)
- Granulated sugar, 2/3 cup (135 g)
- Baking powder, 1 1/2 teaspoons
- Baking soda, 1/2 teaspoon
- Fine sea salt, 1/2 teaspoon
- Ground cardamom, 1 1/2 teaspoons
- Large eggs, 3
- Greek yogurt (plain), 1/2 cup (120 g)
- Extra-virgin olive oil, 1/2 cup (120 ml)
- Fresh orange juice, 1/3 cup (80 ml) and zest of 1 orange
- Lemon zest, 1 teaspoon
- Vanilla extract, 1 teaspoon
- Honey (for glaze), 1/3 cup (100 g)
- Fresh lemon juice (for glaze), 2 tablespoons
- Ricotta (optional, whipped), 3/4 cup plus 1 tablespoon honey
- Toasted sliced almonds (optional, for garnish), 1/4 cup
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment.
- In a large bowl whisk together the polenta, all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and ground cardamom until evenly combined.
- In a separate bowl whisk the eggs with Greek yogurt, olive oil, orange juice, orange zest, lemon zest, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined; the batter will be thick but pourable. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- While the cake bakes, warm the honey in a small saucepan or microwave until thin and pourable. Stir in the lemon juice and a pinch of salt until smooth to make the glaze.
- When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Poke the top lightly with a skewer or fork and pour the warm honey glaze over the cake so it soaks into the crumb.
- Cool the cake completely on a wire rack. If using whipped ricotta, stir the ricotta together with 1 tablespoon honey until creamy and dollop or spread on slices just before serving.
- Garnish with toasted sliced almonds and extra orange zest, slice, and serve warm or at room temperature. Store covered in the refrigerator up to 3 days.
Tips or Variations
- Use finely ground polenta for a tender crumb; coarse polenta gives a more rustic texture.
- Swap olive oil for melted butter if you prefer a richer, more buttery flavor.
- Turn the batter into mini bundt cakes or muffins—bake 18–22 minutes and adjust glaze accordingly.