This Clementine and Honey Polenta Cake features a delicate sponge made with zesty clementines and a honey glaze.
Is there such a thing as the perfect sponge?
A gluten free sponge? I promise this cake is neither dry or crumbly. Instead polenta delivers a tender and moist sponge, and when contrasted with the not too sweet citrus flavour, it makes for an incredibly moreish cake.
Festive Baking
A whole lot of love and whole clementines (literally skin and all) go into this making this cake. I’m gearing up for Christmas and with that comes a lot of seasonal baking that requires a bit more patience. Not that I’m complaining. A sticky honey soaked polenta cake is definitely worth my time.
Leave a comment and let me know how you get on making this Clementine and Honey Polenta Cake. I would love to see your creations over on instagram!
more desserts to try
Spiced Apple Frangipane Tart
Moist Chocolate Raspberry Cake
vegan chocolate mousse
vegan sticky toffee pudding
plum and blackberry crisp
Clementine and Honey Polenta Cake
Ingredients
For the cake
- 3 clementines or tangerines approx 325g
- 250 g unsalted butter
- 250 g caster sugar
- 4 large eggs
- 225 g ground almonds
- 125 g polenta
- 2 tsp baking powder
- Zest of 1 orange
For the honey glaze
- Juice from 2 oranges
- 90 g honey
- Zest from 1 orange to decorate
- 200 g creme fraiche to serve
Instructions
- Add the clementines to a saucepan and cover with water. Bring to the boil, then reduce the heat, cover with a lid & simmer for 30 minutes.
- Remove the clementines and when cool enough to handle, slice in half and discard any pips. Add the clementines, skin and all, into a blender and blitz to a puree consistency. Preheat the oven to 180C/160C Fan/Gas 4. Grease & line the bottom and sides of a 22cm/8in springform cake tin.
- Use an electric hand whisk to beat the butter and sugar until pale and fluffy. Beat in 1 egg at a time, mixing well between each addition. Stir in the clementine pulp.
- In a separate bowl mix together the ground almonds, polenta and baking powder. Fold the dry ingredients & zest into the clementine mixture.
- Evenly pour the mixture out into the cake tin and bake in the oven for 45-50 minutes. The cake is ready when the edges of the cake are pulling away from the tin and a skewer inserted into the centre comes away with moist crumbs.
- Place the tin on a wire rack and leave to cool for 15 minutes before pouring over the syrup
- For the syrup, add the orange juice and honey to a pan. Bring to the boil, reduce to a simmer & stir until the sauce is thick and syrupy, about 5-6 minutes.
- Remove the cake from the tin and place back on the wire rack. Poke holes all over the cake. Pour two thirds of the syrup over the cake & decorate with the zest. Set aside to cool completely. Serve with crème fraiche and the remaining syrup.
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