The Jamie Oliver Orange Polenta Cake is a delightful, gluten-free dessert with a unique texture and vibrant citrus flavor. Made with ground almonds and polenta, this cake has a light, crumbly consistency that’s infused with the zest and juice of fresh oranges. Topped with a sweet, tangy orange syrup, this cake is a real treat for any citrus lover and is perfect for special occasions or an everyday dessert.
What is Jamie Oliver’s Orange Polenta Cake?
Jamie Oliver’s Orange Polenta Cake is a gluten-free cake that combines the nutty flavor of ground almonds with the bright, refreshing taste of oranges. The addition of polenta gives the cake a slightly grainy texture, which pairs beautifully with the moistness of the orange syrup. With a subtle sweetness and a bold citrus flavor, this cake is perfect on its own or served with a dollop of yogurt or whipped cream.
Other Popular Recipes
- Jamie Oliver Chocolate And Orange Cake
- Nigella Gluten Free Chocolate Cake
- Jamie Oliver Chocolate Cheesecake
Why You Should Try This Recipe
- Naturally Gluten-Free: Ideal for gluten-sensitive guests.
- Rich in Citrus Flavor: Fresh orange zest and juice make it vibrant.
- Unique Texture: Polenta adds a pleasantly crumbly texture.
- Moist and Fragrant: Thanks to the orange syrup that seeps into the cake.
- Perfect for Any Occasion: Lovely for brunch, afternoon tea, or dessert.
Ingredients Needed to Make Jamie Oliver Orange Polenta Cake
For the Cake
- 200g Unsalted Butter, softened: Adds richness and moisture to the cake.
- 200g Caster Sugar: Sweetens the cake while keeping it light.
- 3 Large Eggs: Adds structure and richness to the cake.
- 100g Polenta (or cornmeal): Gives the cake its unique crumbly texture.
- 200g Ground Almonds: Adds moisture and a mild nutty flavor.
- 2 Large Oranges (zested and juiced): For fresh citrus flavor in the cake and syrup.
- 1 tsp Baking Powder (gluten-free if necessary): Ensures the cake rises properly.
For the Orange Syrup
- 100g Caster Sugar: Dissolves easily in the syrup.
- Juice of 1 Large Orange: Combines with sugar for a sweet and tangy syrup.
Equipment Needed
- Mixing Bowls: For combining the ingredients.
- Electric Mixer or Whisk: To cream the butter and sugar.
- 8-inch Round Cake Pan: Ideal size for even baking.
- Zester and Juicer: To zest and juice the oranges.
- Saucepan: For preparing the orange syrup.
Instructions to Make Jamie Oliver Orange Polenta Cake
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well combined.
- Incorporate the Dry Ingredients: Gently fold in the polenta, ground almonds, baking powder, and orange zest. Stir until the mixture is just combined, being careful not to overmix.
- Add Orange Juice: Pour in the juice from one of the oranges and fold it in gently, giving the batter a smooth consistency.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Prepare the Orange Syrup: While the cake bakes, make the orange syrup. In a small saucepan, combine the caster sugar with the juice of the second orange. Heat over low heat, stirring until the sugar dissolves. Let the syrup simmer gently for a few minutes, then remove from heat.
- Soak the Cake with Syrup: Once the cake is out of the oven, poke small holes in the top with a skewer. Pour the warm syrup over the cake, letting it soak in. Allow the cake to cool in the pan for at least 15-20 minutes.
- Serve: Carefully remove the cake from the pan and transfer it to a serving plate. Enjoy plain, or with a dollop of Greek yogurt or whipped cream.
What Goes Well With Jamie Oliver’s Orange Polenta Cake
- Greek Yogurt – Adds a creamy, tangy contrast to the sweet cake.
- Whipped Cream – Light and airy, perfect with the dense texture of the cake.
- Fresh Berries – Raspberries or strawberries complement the orange flavor beautifully.
- Honey Drizzle – Adds a touch of sweetness and moisture.
- Mint Leaves – For a refreshing herbal note.
- Chopped Pistachios – Adds a crunchy texture and a pop of color.
- Vanilla Ice Cream – Melts into the warm cake for a delicious pairing.
Expert Tips for Making the Best Jamie Oliver Orange Polenta Cake
To make this cake perfectly every time, keep these tips in mind:
- Use Fresh Oranges – Freshly squeezed juice and zest provide the best citrus flavor.
- Don’t Overmix – Overmixing can make the cake dense; fold ingredients gently.
- Soak While Warm – Pour the syrup over the cake while it’s still warm to help it absorb better.
- Let the Syrup Thicken Slightly – Don’t rush the syrup; a slightly thickened syrup enhances the flavor.
- Check for Doneness Early – Start checking at 40 minutes to avoid overbaking.
- Serve at Room Temperature – The cake’s flavors intensify as it cools.
Easy Variations of Jamie Oliver Orange Polenta Cake
There are a few ways to personalize this cake:
- Add Lemon Zest – Mix in lemon zest for an extra citrusy twist.
- Use Blood Oranges – Blood oranges give a deeper color and flavor.
- Top with Orange Glaze – Make a glaze with powdered sugar and orange juice.
- Sprinkle with Flaked Almonds – Adds crunch and complements the ground almonds.
- Infuse with Cardamom or Cinnamon – A pinch of spice adds warmth to the citrus flavors.
- Serve with Candied Orange Peel – Add a beautiful, decorative topping.
Best Practices to Store Jamie Oliver Orange Polenta Cake
- Keep at Room Temperature – Store in an airtight container for up to 3 days.
- Refrigerate for Longer Freshness – Keeps well in the fridge for up to 5 days.
- Wrap Tightly to Freeze – Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- Store Syrup Separately – Keep extra syrup in a small container to drizzle before serving.
- Avoid Direct Sunlight – Heat can dry out the cake quickly.
Best Practices to Reheat Jamie Oliver Orange Polenta Cake
- Serve at Room Temperature – This cake is best enjoyed at room temperature.
- Microwave Individual Slices – If you prefer it warm, microwave slices for 10-15 seconds.
- Warm in the Oven – Reheat in a preheated oven at 300°F (150°C) for 5 minutes.
- Cover with Foil While Warming – Prevents the cake from drying out.
- Add Fresh Syrup When Reheating – Fresh syrup brings back moisture and flavor.
How Can I Make Jamie Oliver Orange Polenta Cake Healthier?
- Reduce Sugar in Syrup – Lower the sugar amount for a less sweet finish.
- Use Olive Oil Instead of Butter – Olive oil can add a slightly lighter texture and healthy fats.
- Replace Some Sugar with Honey – Natural sweeteners like honey works well with citrus.
- Add More Fresh Fruit Toppings – Fresh fruit adds natural sweetness and flavor.
- Serve with Greek Yogurt – Greek yogurt provides protein and a tangy flavor.
Nutrition Value (per serving)
- Calories: 300
- Carbohydrates: 25g
- Protein: 6g
- Fat: 20g
- Fiber: 3g
- Sugar: 18g
FAQs
Can I Make Jamie Oliver Orange Polenta Cake Without Almonds?
Yes, you can make Jamie Oliver’s Orange Polenta Cake without almonds. Substitute ground almonds with an equal amount of another nut flour, like hazelnut or pistachio flour, or use gluten-free all-purpose flour. Note that the texture may change slightly, but the flavor will still be delicious.
How Do I Keep Jamie Oliver Orange Polenta Cake Moist?
To keep Jamie Oliver’s Orange Polenta Cake moist, pour the orange syrup over the cake while it’s still warm, allowing it to absorb fully. Store it in an airtight container and avoid refrigeration unless necessary, as it can dry out the cake.
Can I Use Regular Flour Instead of Polenta in Jamie Oliver’s Orange Polenta Cake?
Yes, you can substitute regular flour for polenta, but the texture will be less crumbly and slightly softer. Use an equal amount of all-purpose flour and note that the cake will no longer be gluten-free unless you use a gluten-free flour blend.
How Long Does Jamie Oliver Orange Polenta Cake Last?
When stored in an airtight container, Jamie Oliver Orange Polenta Cake lasts up to 3 days at room temperature. For longer storage, refrigerate it for up to 5 days, or freeze individual slices for up to 2 months.
Final Words
The Jamie Oliver Orange Polenta Cake is a unique, delicious dessert that brings together the fresh flavor of oranges with the rustic texture of polenta. This cake is perfect for any occasion, from an afternoon tea to a dinner party dessert, and can be easily customized to suit your tastes. Enjoy it as is, or with a side of cream or fresh fruit for an extra treat. Happy baking!
More By British Baking Recipe
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Jamie Oliver Orange Polenta Cake
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Orange Polenta Cake is a gluten-free cake that combines the nutty flavor of ground almonds with the bright, refreshing taste of oranges. The addition of polenta gives the cake a slightly grainy texture, which pairs beautifully with the moistness of the orange syrup. With a subtle sweetness and a bold citrus flavor, this cake is perfect on its own or served with a dollop of yogurt or whipped cream.
Ingredients
For the Cake
- 200g Unsalted Butter, softened: Adds richness and moisture to the cake.
- 200g Caster Sugar: Sweetens the cake while keeping it light.
- 3 Large Eggs: Adds structure and richness to the cake.
- 100g Polenta (or cornmeal): Gives the cake its unique crumbly texture.
- 200g Ground Almonds: Adds moisture and a mild nutty flavor.
- 2 Large Oranges (zested and juiced): For fresh citrus flavor in the cake and syrup.
- 1 tsp Baking Powder (gluten-free if necessary): Ensures the cake rises properly.
For the Orange Syrup
- 100g Caster Sugar: Dissolves easily in the syrup.
- Juice of 1 Large Orange: Combines with sugar for a sweet and tangy syrup.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well combined.
- Incorporate the Dry Ingredients: Gently fold in the polenta, ground almonds, baking powder, and orange zest. Stir until the mixture is just combined, being careful not to overmix.
- Add Orange Juice: Pour in the juice from one of the oranges and fold it in gently, giving the batter a smooth consistency.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Prepare the Orange Syrup: While the cake bakes, make the orange syrup. In a small saucepan, combine the caster sugar with the juice of the second orange. Heat over low heat, stirring until the sugar dissolves. Let the syrup simmer gently for a few minutes, then remove from heat.
- Soak the Cake with Syrup: Once the cake is out of the oven, poke small holes in the top with a skewer. Pour the warm syrup over the cake, letting it soak in. Allow the cake to cool in the pan for at least 15-20 minutes.
- Serve: Carefully remove the cake from the pan and transfer it to a serving plate. Enjoy plain, or with a dollop of Greek yogurt or whipped cream.
