Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (150 g) granulated sugar
- Zest of 2 large oranges (about 2 tbsp) + 3/4 cup (180 ml) fresh orange juice, divided
- 3 large eggs (room temp)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup (100 g) almond meal/flour
- 3/4 cup (120 g) fine polenta (fine yellow cornmeal)
- 1 1/2 tsp baking powder + 1/4 tsp baking soda + 1/2 tsp fine sea salt
- 3/4 cup (90 g) toasted almonds, coarsely chopped (divided)
- For glaze: 1/2 cup (120 ml) orange juice, 1 tbsp (15 ml) lemon juice, 1/4 cup (50 g) sugar, 1 tbsp (15 ml) honey, pinch salt
Do This
- 1) Heat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round pan. Toast almonds 7–9 minutes.
- 2) Whisk dry: almond meal, polenta, baking powder, baking soda, salt.
- 3) Rub orange zest into sugar. Beat with eggs 2 minutes; stream in olive oil. Whisk in yogurt, vanilla, 1/4 cup (60 ml) orange juice.
- 4) Fold dry into wet; stir in 1/2 cup (60 g) almonds. Spread in pan; sprinkle remaining 1/4 cup (30 g) almonds.
- 5) Bake 40–45 minutes until golden and a tester shows a few moist crumbs.
- 6) Simmer glaze 3–5 minutes (remaining orange juice, lemon juice, sugar, honey, pinch salt). Poke cake; spoon over warm glaze. Cool, slice, serve.
Why You’ll Love This Recipe
- Moist, tender crumb from almond meal and fruity olive oil.
- Rustic texture and golden color thanks to fine polenta.
- Bright, sticky citrus glaze keeps every bite juicy and aromatic.
- Naturally gluten-free when using certified GF polenta and baking powder.
Grocery List
- Produce: 3 large oranges, 1 lemon
- Dairy: 3 large eggs, 1/2 cup plain Greek yogurt
- Pantry: Extra-virgin olive oil, granulated sugar, honey, almond meal/flour, fine polenta (fine yellow cornmeal), whole almonds, vanilla extract, baking powder, baking soda, fine sea salt
Full Ingredients
For the Orange-Polenta Almond Cake
- 1 tsp olive oil (for the pan) + parchment paper
- 3/4 cup (150 g) granulated sugar
- Finely grated zest of 2 large oranges (about 2 tbsp)
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 g) plain Greek yogurt (full-fat preferred)
- 1/4 cup (60 ml) fresh orange juice
- 1 tsp vanilla extract
- 1 cup (100 g) almond meal/flour (finely ground)
- 3/4 cup (120 g) fine polenta (fine yellow cornmeal)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (90 g) whole almonds, toasted and coarsely chopped, divided (1/2 cup/60 g in batter; 1/4 cup/30 g on top)
For the Sticky Citrus Glaze
- 1/2 cup (120 ml) fresh orange juice
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 tsp finely grated orange zest (optional, for extra fragrance)
- Pinch fine sea salt
Optional Garnish
- 2 tbsp additional toasted chopped almonds
- Fine strips of orange zest
Step-by-Step Instructions
Step 1: Prep the pan and toast the almonds
Heat the oven to 350°F (175°C) with a rack in the center. Lightly oil a 9-inch (23 cm) round cake pan or springform, line the base with parchment, and oil the parchment. Spread the whole almonds on a small baking sheet and toast in the hot oven for 7–9 minutes until fragrant and slightly deeper in color. Cool, then coarsely chop. Divide into 1/2 cup (60 g) for the batter and 1/4 cup (30 g) for the top.
Step 2: Combine the dry ingredients
In a medium bowl, whisk together the almond meal, fine polenta, baking powder, baking soda, and salt. This prevents lumps and ensures an even crumb.
Step 3: Build citrus flavor and whisk the wet ingredients
In a large mixing bowl, add the sugar and orange zest. Use your fingers to rub the zest into the sugar for 30–60 seconds until the sugar feels slightly damp and aromatic. Whisk in the eggs and beat until thickened and a shade paler, about 2 minutes by hand (or 1 minute with a mixer on medium). Slowly stream in the olive oil, whisking to emulsify. Whisk in the yogurt, vanilla, and 1/4 cup (60 ml) orange juice until smooth.
Step 4: Finish the batter
Tip the dry mixture into the wet and fold gently with a spatula until just combined (a few small lumps are fine). Fold in 1/2 cup (60 g) of the chopped toasted almonds. Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup (30 g) almonds evenly over the surface.
Step 5: Bake
Bake for 40–45 minutes, until the cake is deeply golden, the center springs back when lightly pressed, and a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 6: Make the sticky citrus glaze
While the cake bakes, add 1/2 cup (120 ml) orange juice, lemon juice, sugar, honey, orange zest (if using), and a pinch of salt to a small saucepan. Bring to a simmer over medium heat and cook for 3–5 minutes, stirring, until the sugar dissolves and the mixture thickens slightly and just coats the back of a spoon. Keep warm.
Step 7: Glaze and cool
Transfer the pan to a rack. Let the cake rest 5 minutes, then use a skewer or toothpick to poke holes all over the top. Spoon the warm glaze slowly over the cake, letting it soak in before adding more. Cool in the pan for 20–30 minutes, then release and transfer to a serving plate. For extra crunch, sprinkle with a little additional toasted almond and garnish with fine strips of orange zest. Slice and serve slightly warm or at room temperature.
Pro Tips
- Use fine polenta (fine cornmeal) for a tender crumb; medium or coarse will be pleasantly rustic but denser.
- Room-temperature eggs and yogurt help the batter emulsify for an even texture.
- Rubbing orange zest into sugar releases aromatic oils for maximum citrus flavor.
- Weigh dry ingredients if possible; almond meal packs inconsistently in cups.
- If using a springform, line the sides with a strip of parchment to prevent sticking as the glazed top settles.
Variations
- Blood Orange Twist: Use blood orange zest and juice for a gorgeous ruby-hued glaze.
- Herb-Scented: Add 1 tsp finely chopped fresh rosemary or thyme to the batter for a Mediterranean note.
- Chocolate-Orange: Fold 1/2 cup (85 g) chopped dark chocolate into the batter with the almonds.
Storage & Make-Ahead
Store the cooled cake, covered, at room temperature for up to 3 days. The glaze keeps the crumb moist. For longer storage, wrap slices tightly and freeze for up to 2 months; thaw at room temperature. The glaze can be made 3 days ahead and refrigerated; warm gently to loosen before using. This cake is excellent the day after baking as the citrus soaks in.
Nutrition (per serving)
Approximate values per 1 of 10 slices: 360 calories; 24 g fat; 32 g carbohydrates; 6–8 g protein; 2 g fiber; 20 g sugars; 190 mg sodium. Values will vary with specific ingredients.
