Blood Orange and Gin Polenta Cake
This stunning polenta cake combines the botanical notes of premium gin with the vibrant, tart sweetness of seasonal blood oranges. The coarse polenta creates a unique, satisfying crumb that absorbs the gin-infused citrus syrup perfectly, keeping every bite incredibly moist.
- Prep
- 20 min
- Bake
- 50 min
- Serves
- 10
- Level
- Medium
- Per serving
- 440 kcal
Method
Preheat your oven to 160°C (320°F) and grease and line a 20cm (8-inch) springform cake tin.
In a large bowl, cream together the softened butter and golden caster sugar until the mixture is pale, light, and fluffy.
In a separate bowl, combine the ground almonds, polenta, and baking powder.
Gradually beat the eggs into the butter and sugar mixture one at a time, adding a spoonful of the almond mix if it begins to curdle.
Stir in the blood orange zest, then gently fold in the remaining almond and polenta mixture along with 50ml of the gin.
Spoon the batter into the prepared tin and level the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the syrup by combining the blood orange juice, icing sugar, and the remaining 50ml of gin in a small saucepan over medium heat. Simmer until the sugar has dissolved and the liquid has reduced to a thin syrup.
Once the cake is removed from the oven, prick the surface all over with a skewer while still warm. Pour the gin and orange syrup over the cake, allowing it to soak in completely as it cools in the tin.
Notes from the kitchen
Ensure your butter is at true room temperature to prevent the batter from splitting when adding eggs.
If blood oranges are out of season, Cara Cara or regular Naval oranges provide a similar sweetness.
For an extra botanical punch, garnish the finished cake with candied orange slices and a few juniper berries.
Don't skip the syrup; the polenta naturally absorbs moisture, and the gin syrup is what gives this cake its signature texture.
