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Italian polenta cake with almonds and orange



1/2 cup plus 2 tbsp unsalted butter
¾ cup sugar
1 cup plain yogurt
1 cup fine semolina
1 cup coarse semolina
1/3 cup milk
1 tsp baking powder
1 egg
Peel of 1 orange
1/4 cup shaved almonds, toasted in a dry skillet
Orange and Cinnamon Syrup
1 cup sugar
1 3/4 cup water
1 short cinnamon stick
1 tbsp orange juice
Peel of 1 orange


Preheat the oven to 180 °C. Melt the butter in a sauce pan and set aside.

In a large mixing bowl, mix the sugar and yogurt. Add in the semolina, baking powder and milk. Finally stir in the melted butter and the egg, and let the mixture sit briefly so that the butter is absorbed. Pour the mixture into a lightly greased cake pan. Bake for about 45 minutes. If necessary, broil shortly so the top of the cake colors a little, but keep a close eye to avoid burning.

In the meantime, prepare the syrup. In a sauce pan, combine the sugar, water, orange peel and cinnamon stick. Bring to a boil, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the orange juice. Let cool completely, then remove the cinnamon stick.

Poke holes into the top of the cake and pour over the syrup. Top with the toasted almonds and candied orange peel and serve.


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