Make Ahead

Orange Polenta Torte (Amor Polenta) , GlutenĀ Free

May 20, 2014
1 Ratings
  • Makes 1 torte
Author Notes

I created this recipe for a gluten free baking class at the Sustainable Food Center. I wanted a recipe which showed off some of our local grains and citrus here in Austin, Texas. The majority of these ingredients can be found at your farmers' markets (if anyone mills their own flours) and it's a simple recipe with a lot of flavor, texture, and it looks mighty fancy indeed. —Rebecca at Salts Kitchen

What You'll Need
  • 1 small-medium orange
  • 1 1/2 cups sugar
  • 6 tablespoons butter (or earth balance)
  • 4 eggs
  • 1/2 teaspoon almond extract
  • 145 grams almond meal
  • 100 grams fine polenta or corn flour
  • 80 grams polenta
  • 1 1/2 teaspoons baking powder
  • 1/4 cup grapeseed oil
  • 1 tablespoon lemon zest
  1. Bring a small pot of water to a boil. Wash orange and add to boiling water. Boil the whole orange for 1 1/2 hours. Turn it over and add water to ensure it stays submerged.
  2. Preheat the oven to 350. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Remove the orange from the boiling water and cut horizontally to remove the seeds.
  4. Place the whole orange in a food processor and pulse until no large chunks remain.
  5. To the food processor, add the butter (or butter substitute if you're dairy-free), sugar, eggs, and extract and blend until completely amalgamated.
  6. In a large bowl combine all dry ingredients.
  7. Slowly add dry ingredients to the food processor and pulse until combined.
  8. Add the oil in a steady stream until just incorporated.
  9. Fold in lemon zest.
  10. Pour into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean and the sides of the cake start to pull away from the springform.

See what other Food52ers are saying.

  • bthelove
  • Rebecca at Salts Kitchen
    Rebecca at Salts Kitchen

3 Reviews

bthelove December 1, 2016
Wow, that is one delicious cake. Everyone loved it! It tastes like pound cake with the almond extract. Very moist and flavorful. I ended up making candied blood orange slices, so I garnished it with them and drizzled a little of the syrup from that process on top. The syrup was not necessary for flavor or moisture, though. I'll try the whipped cream or yogurt next time. Thanks for a wonderful recipe.
bthelove November 30, 2016
I made this cake today for a brunch tomorrow morning, and don't want to cut it before my guests arrive. So, yes, they are going to be my lab rats. But it smells divine, rose beautifully and was very easy to assemble. Would you top this with an kind of syrup or maybe powdered sugar?
Rebecca A. November 30, 2016
I'm so glad! I often sift powdered sugar over it or sometimes place a dollop of whipped cream or greek yogurt on each slice. I hope they love it!