11 baking recipes you can’t mess up

Orange Polenta Cake

This gluten and dairy free orange polenta cake is supercharged with citrusy goodness. It’s soft and dense, moist and crumbly, and most certainly delicious. The cake is soaked with an orange and lime syrup, which brings it to a whole new level. (Psst, there’s a video with step-by-step instructions, as well!)


   For polenta cake:
  • 3 eggs
  • 1/2 cup (125 g) honey
  • 1 tsp vanilla extract
  • juice of 2 oranges (3/4 cup, 150 mL)
  • 1/2 cup (100 g) melted coconut oil
  • 1 cup (100g) almond flour
  • 1 cup (150 g) polenta (cornmeal)
  • 1 tsp gluten free baking powder
  • pinch of salt
  For orange and lime juice syrup:
  • juice of 2 1/2 oranges (1 cup, 200 mL)
  • juice of 1 lime (1/4 cup, 50 mL)
  • 1/4 cup (65 g) honey
  You will also need:
  • round 7 inch spring form cake tin at least 2 1/2 inch deep (if you use another size of cake tin, baking time may need to be adjusted)


  For polenta cake:

  1. Pre-heat the oven to 175 ºC (350 ºF).
  2. Line the bottom of the spring form cake tin with baking/greaseproof paper.
  3. In a bowl, mix together all the ingredients until you get a smooth, homogeneous batter.
  4. Transfer the cake batter into the lined cake tin and bake it in the pre-heated oven at 175 ºC (350 ºF) for 30 - 35 minutes, or until golden brown on top and an inserted toothpick comes out clean.
  5. Allow to cool completely in the cake tin.

  For orange and lime juice syrup:

  1. In a small saucepan, heat the orange juice, lime juice and honey until the honey is completely dissolved and the mixture is warm.
  2. Prick the cooled polenta cake still in the cake tin with a toothpick all over. Prick it quite densely, as this allows the "syrup" to be absorbed more efficiently.
  3. Pour the "syrup" over the cooled polenta cake. Allow the "syrup" to be soaked in overnight.


  1. After the overnight soak, the "syrup" should have been completely absorbed by the cake.
  2. Remove it from the cake tin.
  3. Enjoy!


  1. The orange polenta cake keeps well in a container in a cool, dry place for 3 - 4 days (but it will be gone within a day).

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