Blood Orange Polenta Cake

Prep Time: 15 min

Inactive Time: 5 min

Cook Time: 40 min

Total Time: 1 hr

Servings: 8


  • 2 tbsp unsalted butter
  • 1/4 cup light brown sugar
  • Zest from 1 blood orange
  • 2 blood oranges
  • 1 1/2 cups all-purpose flour
  • 3/4 cup instant polenta
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp. cardamom
  • 1/2 cp Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup Greek yogurt
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • Confectioners’ sugar for dusting


    • 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.