Desserts

Blood Orange Polenta

This Blood Orange Polenta Cake is a delicious, traditional, sweet Italian desert with tangy undertones. Polenta is a Northern Italian dish made of coarsely ground corn. It can be used as a substitute for pasta in savory dishes or in sweet dishes such as this one!
Serves: 8
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients:

  • 2 tbsp. unsalted butter
  • 50g light brown sugar
  • Zest from 1 blood orange
  • 2 blood oranges
  • 190g all-purpose flour
  • 120g instant polenta
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cardamom
  • 120ml Filippo Berio Extra Virgin Olive Oil
  • 120ml Greek yogurt
  • 150g granulated sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • Confectioners’ sugar for dusting

Method:

  1. Preheat oven to 180C. Use a little bit of extra Filippo Berio Extra Virgin Olive Oil to grease an 8inch round cake pan.
  2. 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.
  3. 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.
  4. In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
  5. 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.
  1. Fold in the dry mixture using a wooden spoon or spatula. Stir until combined, careful not to over-mix the batter.
  2. Spoon the batter into the cake pan and spread evenly.
  3. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  4. Let the cake cool in the pan for 15 minutes. To remove the 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.
  5. After allowing to completely cool, sprinkle with confectioners’ sugar and serve