Blood Orange Polenta Olive Oil Cake

Blood oranges, the famous winter citrus, makes an appearance in this sweet polenta cake.

More than an Italian porridge, polenta is a versatile pantry staple ready to inspire a number of entrées—even dessert.

Serve up this seasonal treat at holiday gatherings and winter events.

SERVINGS: UP TO 8

• 2 tablespoons unsalted butter
• ¼ cup light brown sugar
• Zest from 1 blood orange
• 2 blood oranges
• 1 ½ cups all-purpose flour
• ¾ cup  Instant Polenta
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cardamom
• ½ cup  Extra Virgin Olive Oil
• ½ cup Greek yogurt
• ¾ cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• Confectioners’ sugar for dusting (optional)

METHOD

1. Preheat oven to 350F. Grease an 8” round cake pan.
2. In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
3. Grate the zest from one of the oranges. Set zest aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
4. In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
5. Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
6. Using a wooden spoon or spatula, fold in the dry mixture. Stir until combined, but be careful not to over-mix the batter.
7. Spoon the batter into the cake pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
9. Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
10. Allow the cake to cool for another 15 minutes. Sprinkle with confectioners’ sugar (optional) and serve.