Orange Cranberry Polenta Cake
Servings Prep Time
10-12people 15minutes
Cook Time
40-45minutes
Servings Prep Time
10-12people 15minutes
Cook Time
40-45minutes
Ingredients
cake
orange simple syrup
Instructions
cake
  1. Preheat oven to 350 degrees F. Use the 2 Tbs of melted butter to grease a 9 inch round cake pan. It will look like a lot but trust me it’s needed. Make sure the edges of the pan are also coated with butter. Sprinkle the 2 Tbs of sugar all over the pan in one even thin layer. Now sprinkle the 1/3 cup of almonds all over the pan until it’s completely coated and set aside.
  2. Whisk the flour, polenta, baking powder, and salt in a medium bowl. Cream together the sugar and butter until fluffy, in a stand mixer or handheld mixer. Add the vanilla and zest and beat to combine. Add the eggs one at a time, beating well after each addition. Scrape the bottom of the bowl a couple of times to make sure everything is incorporated. Add the flour mixture alternately with the yogurt, beating on low speed after each addition just until incorporated. Begin with flour mixture and end with flour mixture. Fold the fresh cranberries with a spatula, do not over mix. Spread the thick batter evenly in the prepared pan. Bake for 40-45 minutes, until toothpick inserted into middle comes out clean.
orange simple syrup
  1. In a small sauce pan heat the sugar and orange juice until sugar has dissolved. Allow to simmer for about 2-3 minutes om low heat, remove and set aside. Once the cake is done let it cool for about ten minutes. Take the orange simple syrup and drizzle it all over. It make take a few seconds for the syrup to soak in..wait a little and pour some more until it’s done. Leave the cake to cool completely before taking out of the pan. Before releasing the cake, run a knife around the edges of the pan for easy release.