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5 from 3 votes

Blood Orange Polenta Cake

Inspired by Bon Appetit
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Keyword: citrus polenta cake, polenta cake
Servings: 6 servings
Calories: 2420kcal

Ingredients

Caramel Sauce

  • 6 Tb sugar
  • 3 Tb water you may need more
  • 2 Tb butter

Cake

  • ¾ cup sugar plus 1 Tb separated
  • 6 Tb butter room temperature
  • 2-3 unpeeled small to medium blood oranges sliced thin
  • ¾ cup plus 3 Tb f lour
  • 3 Tb polenta
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ teaspoon vanilla extract
  • 2 large eggs separated
  • 6 Tb whole milk

Instructions

  • Begin by preheating oven to 350°F. In a medium sized bowl, whisk together the flour, polenta, baking powder, and coarse kosher salt to blend. Set aside.
  • To make the caramel, combine 6 Tb of sugar and 3 tablespoons water in 10-inch ovenproof skillet. Stir over medium heat until sugar dissolves.
  • Increase heat and boil without stirring until syrup is golden amber (not too dark).
  • Occasionally brush down sides of skillet with a wet pastry brush and swirl skillet, about 4 minutes. Remove skillet from heat and whisk 2 Tb butter into caramel.
  • Next, arrange orange slices overlapping slightly, in circles atop of caramel in the bottom of skillet.
  • Using an electric mixer, mix ¾ c sugar, remaining 6 Tb butter, and vanilla in another medium bowl until light and fluffy. Then add egg yolks 1 at a time, beating well after each addition.
  • Add reserved flour mixture in 3 additions alternating with milk in 2 additions, beating batter just until mixed.
  • Place mixture in bowl and clean out mixing bowl VERY well. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 Tb sugar and beat until stiff.
  • Fold ⅓ of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions.
  • Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
  • Bake cake for about 40-45 minutes or until a toothpick comes out clean and allow to cool in skillet for about 10 minutes.
  • Now time to flip over. Run a small knife around the cake to loosen. Place a large plate on top of skillet, holding really well. Turn upside down and voila! Squeeze any extra orange juice on top of cake.

Nutrition

Calories: 2420kcal | Carbohydrates: 351g | Protein: 29g | Fat: 105g | Saturated Fat: 62g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 579mg | Sodium: 1473mg | Potassium: 1081mg | Fiber: 3g | Sugar: 257g | Vitamin A: 3544IU | Vitamin C: 14mg | Calcium: 476mg | Iron: 3mg