Blood Orange Polenta Cake
- Preheat oven to 350F. Use a little bit of extra olive oil to grease an 8” round cake pan.
- 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.
- Grate the zest from one of the oranges and set 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.
- In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
- 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.
- Fold in the dry mixture using a wooden spoon or spatula. Stir until combined, careful not to over-mix the batter.
- Spoon the batter into the cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- 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.
- After allowing to completely cool, sprinkle with confectioners’ sugar and serve.
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin