If you love the combination of sweet, slightly rustic flavors with a bright citrusy kick, this Corn/Polenta Cake with Blood Orange Sauce is a must-try. The rich, slightly crumbly texture of the corn cake with a great amount of almond flour pairs beautifully with the vibrant, tangy blood orange sauce, making this dessert both comforting, healthy and refreshing.
Why You will Love This Dessert
Healthy - The great amount of almond flour and eggs brings this cake into the high protein dessert category.
Perfect Balance – The earthy sweetness of cornmeal contrasts beautifully with the tartness of blood oranges.
Naturally Gluten-Free – Using cornmeal and almond flour makes this a great option for those avoiding gluten.
Seasonal & Stunning – Blood oranges add a gorgeous deep red hue and a burst of flavor.
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The questions you may have about Gluten-Free Polenta Cake with Bloody Orange Glaze
Can I use regular oranges instead of blood oranges?
Yes, and you should try with any oranges you have, even tangerines or mandarins too. In fact, a combination of different kinds of citrus will bring more joy and fun. Unfortunately, blood oranges are seasonal, so using any other kinds will make this dessert a favorite any time of the year.
Can I use grits instead of polenta?
Yes, the texture of the final product will be very different even though the grits and polenta are both made from corn but different in many ways. The type of corn for grits is made out of hominy which has been treated with an alkali and can be white or yellow corn. And for polenta it is made out of yellow corn, typically a variety with a coarser grind. So when it's cooked the texture will be much firmer. Grits are a staple in Southern U.S. cuisine and polenta originates from Italian cuisine, but is popular in other parts of the world such as in France and in the Ukraine. One recipe that is popular in Ukraine and goes by many different names, is this one: Traditional West Ukraine Dish, called Banush . Please give this a try too.
Can I use almond meal instead of almond flour?
Yes, both almond meal and almond flour come from ground almonds, but they differ in texture and use: Almond meal is made from raw unblanched almonds with skins (more fiber) and will give a coarser texture in the final product. Almond flour is made from blanched almonds without skins. It has a finer texture. I chose this kind for a more delicate texture in my cake, but it is up to you if you want a more rustic feel, go for it and use the meal. Either way it's going to be delightful!
SIMILAR GLUTEN FREE RECIPES
This Corn/Polenta Cake with Blood Orange Sauce is a dessert that celebrates both texture and flavor, making it perfect for special occasions or everyday indulgence. Try it out and let me know how you love it!
Let's make it....
Prep time: 10 minutes
Baking time: 30 minutes
Total time: 40 minutes
Author: Inna of innichkachef.com
Serves: 8 portions
Ingredients for the Corn/Polenta Cake
1/2 cup cornmeal (polenta)
2 blood oranges (juice and zesty)
3/4 cup of olive oil
1 teaspoon baking soda
3/4 cup honey
1/4 teaspoon pink salt
3 large eggs
1 cup coconut flour
1 cup almond flour
Ingredients for the Blood Orange Sauce
1/3 cup raw honey
2 blood oranges (juice with a pulp)
Directions
Preheat the oven to 325F.
Prepare a 9 inch cake pan, brush with oil, then place baking paper on the bottom only. Set aside.
Cream together oil, honey, eggs, zest and orange juice.
Sift together cornmeal, baking soda, salt, coconut and almond flour.
Incorporate dry ingredients into whipped wet ingredients.
Pour cake batter into the prepared cake pan.
Smooth out the top by taping down gently on the pan. Place in the middle of the rack in a preheated oven. Bake for 30 minutes or until the toothpick comes out nice and clean. Don't over bake it! Remove the pan from the oven, let cool down for 15 minutes. Then remove from the cake pan. Set aside.
For the sauce: Place honey and juice with pulp into a small saucepan and on low heat with no lid and cook for 6-8 minutes. It may take longer depending on how wide your pot is. Cook and stir once in a while, and keep an eye on it. Remove from heat and let cool down, the consistency gets thicker as it cools down.
Pierce the cake with a toothpick all over the cake then slowly pour the sauce on the entire top of the cake. Use offset spatula to spread around. Save the rest of the sauce to serve with each slice along with freshly sliced oranges! Fresh blood oranges are incredible, super citrusy, sweet, juicy and high in vitamin C. FYI ... they are my oldest son's favorite oranges! I have to hide them when wanting to make a recipe or he will eat them all before I can use them!
ENJOY this healthy dessert with no guilt! A totally guilt free dessert for sure! Life is too short to not enjoy sweets after a meal.
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