Italian Polenta Cake Recipe – Torta di Polenta

What is Italian Polenta Cake?

Italian Polenta Cake is a delicious cake, that is very simple to prepare. It’s made with polenta (coarse cornmeal), ground almonds, and it’s flavored with lemon zest. It has a unique and slightly grainy texture, and its the perfect dessert to serve alongside coffee.

This traditional dessert originates from northern Italy, where polenta is a staple ingredient. The almonds give the cake a slightly nutty flavor, and the lemon juice gives it a slightly taste of sourness and freshness.

Polenta cakes are naturally gluten-free and have a slightly crumbly texture. They are perfect for serving with a hot cup of coffee or tea.

Key Ingredients & Substitutions for Italian Polenta Cake

Polenta (Cornmeal): This is the star ingredient. It gives the cake a slightly gritty texture and a very subtle corn flavor. Make sure to use fine or medium grind polenta, because the coarser one can make the cake too gritty, and it can make the cake feel dry.

Ground Almonds: Ground almonds add a soft, moist texture and a nutty flavor. You can also substitute it with almond flour or any other type of ground nut if ground almonds aren’t available.

Butter: Adds richness and moisture to the cake. For a dairy-free version, you can substitute with coconut oil or even olive oil or a vegan butter alternative.

Sugar: Granulated sugar sweetens the cake, balancing out the slight bitterness of the almonds and polenta. If you prefer a less sweet cake, reduce the sugar slightly.

Eggs: Eggs provide structure and help the cake rise slightly. For an egg-free version, you can try using a flax egg substitute, though the texture will vary.

Lemon Zest: Fresh lemon zest adds brightness and a fragrant citrus note that complements the almonds and polenta beautifully. Orange zest can also be used for a warmer, slightly sweeter flavor.

Baking Powder: Helps the cake rise and keeps it light. Make sure to use gluten-free baking powder if you’re making a gluten-free version.

Tools You’ll Need

• Mixing Bowl: For combining the dry and wet ingredients.
• Hand Mixer or Stand Mixer: To cream the butter and sugar until light and fluffy.
• Spatula: For folding in the dry ingredients gently without deflating the batter.
• Springform Pan: A 9-inch springform pan works well for this cake, as it makes it easy to remove once baked.
• Microplane or Zester: For grating the citrus zest finely, which disperses it evenly throughout the batter.

Step-by-Step Instructions for Italian Polenta Cake

Prepare the Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper to prevent sticking.
2. Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
3. Add Eggs and Zest: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the lemon zest (or orange zest) and mix until combined.

Combine the Dry Ingredients

4. Mix Dry Ingredients: In a separate bowl, whisk together the polenta, ground almonds, and baking powder. This ensures that the ingredients are evenly distributed and prevents clumping.
5. Fold into Wet Mixture: Gradually add the dry ingredients to the butter mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.

Bake the Cake

6. Pour and Level the Batter: Pour the batter into the prepared springform pan and smooth the top with a spatula. This helps the cake bake evenly.
7. Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should be slightly springy to the touch.
8. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the syrup

6. Dissolve the sugar: Pour the icing sugar into a pan with squeezed juice of two large lemons. Turn the heat on low, and mix continuously, until the syrup becomes clear. Leave to cool for 5 minutes.
7. Pour on the cake: Pour the syrup on the cake. I recommend making some holes with a toothpick, so the syrup can go through the cake.

Expert Tips for Perfect Italian Polenta Cake

Use Fresh Citrus Zest: Fresh lemon or orange zest brings a natural, bright flavor that elevates the cake. Avoid using bottled zest, as it can taste artificial.

Check Doneness with a Toothpick: Polenta cakes can vary in texture, so use a toothpick to check for doneness. If it comes out clean, the cake is ready; if it has batter on it, bake for a few more minutes.

Let the Cake Rest: Allowing the cake to cool in the pan helps it set and prevents it from breaking apart when transferred. This cake has a delicate crumb, so handle with care.

Serving Suggestions

This Italian Polenta Cake is delicious on its own, but you can enhance it with:

• Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
• Whipped Cream: A dollop of whipped cream complements the cake’s texture and flavor.
• Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing burst of flavor.
• Homemade Gelato: Serve it alongside homemade vanilla gelato, for an indulgent dessert!

Make-Ahead and Storage

Make-Ahead: You can prepare the batter a few hours in advance and keep it refrigerated until ready to bake. Let it come to room temperature before baking.

Storage: Store the cake in an airtight container at room temperature for up to 3 days.

Freezing: This cake freezes well. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw at room temperature before serving.

Reheating: Warm slices in the oven at a low temperature to refresh the texture if desired.

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