Polenta Cake with Amaretto Oranges


Polenta is cornmeal boiled into a porridge and usually eaten baked, fried or grilled. It is the not-so-secret ingredient in this moist cake with amaretto soaked oranges.


8 servings (serving size: 1 cake slice and 1/4 cup orange mixture)

Recipe from

Recipe Time

Prep: 24 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 363
Fat 11.1 g
Satfat 4.5 g
Protein 6.3 g
Carbohydrate 53.5 g
Fiber 4.7 g
Cholesterol 94 mg
Iron 0.8 mg
Sodium 244 mg
Calcium 76 mg


1/2 cup slivered almonds, toasted
1 cup sugar
1/4 cup butter, softened
3 large eggs
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice
1 1/4 cups instant polenta
1/2 teaspoon salt
1/2 teaspoon baking powder
Cooking spray
2 large navel oranges (about 1 3/4 pounds)
1/4 cup amaretto (almond-flavored liqueur)
1 tablespoon sugar


1. Preheat oven to 375°.

2. Place toasted almonds in a food processor, and process until ground; set aside.

3. Place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon rind and juice.

4. Combine ground almonds, polenta, salt, and baking powder in a large bowl. Add egg mixture, and stir until well blended. Pour batter into an 8-inch springform pan coated with cooking spray.

5. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. While cake cools, cut peel and pith away from oranges using a sharp knife. Cut oranges crosswise into 1/4-inch slices; cut each slice into quarters. Combine oranges, amaretto, and 1 tablespoon sugar, stirring gently until sugar dissolves.

7. Cut cake into 8 wedges. Spoon oranges and syrup over cake.

Note: Substitute 1/4 cup orange juice, 1/4 teaspoon almond extract, and 1 tablespoon sugar for the amaretto, if desired.


Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006
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