Orange Polenta Cake

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 6)

  • 1 1/4 cups flour
  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt


Preheat oven to 300°.

Heat sugar, orange juice and orange zest until sugar dissolves, about 3 minutes; reserve syrup.

Peel oranges and remove all pith. Separate orange segm

ents and reserve. Thoroughly mix dry ingredients; reserve.

Whisk together remaining liquid ingredients.

Stir liquid mixture into dry ingredients until just blended. Pour into a buttered 6-cup round or square cake pan. Bake until golden brown and firm to the touch, about 30 minutes.

Reheat orange syrup. A bit at a time, spoon syrup over warm cake, letting syrup absorb into cake before adding more. Cool cake on a rack. To serve, garnish each piece with some of the reserved orange segments.


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