Orange and Almond Polenta Cake with Honey Glaze
This is the recipe that breaks every assumption about what "healthy dessert" means. It's a proper cake, moist, golden, fragrant, and it's made without any flour, butter, or refined sugar. The trick is a whole boiled orange, skin and all, which you blitz into a paste that gives the cake its intense citrus flavor and unbelievable moisture. Polenta provides the structure and a gorgeous, slightly gritty texture, almond flour makes it tender, and honey does the sweetening. It's a Mediterranean classic that we've adapted slightly, and it's the kind of thing you serve at the end of a dinner party when you want someone to ask you how you made it.
- VGT
- GF
- DF
Estimated macros per serving
Calories ~260 · Protein ~7g · Carbs ~23g · Fat ~17g
Ingredients
For the cake:
- 1 large navel orange, whole and unpeeled
- 1½ cups almond flour
- ½ cup fine or medium polenta (the classic tender-but-textured crumb; coarse polenta can stay crunchy through the bake — use it only if you want real grit)
- 3 large eggs
- ⅓ cup raw honey
- ⅓ cup extra-virgin olive oil
- 1 teaspoon baking powder
- ¼ teaspoon baking soda (reacts with the mild acidity of honey to help the cake rise)
- ¼ teaspoon fine sea salt
For the honey glaze and topping:
- 3 tablespoons raw honey
- 1 tablespoon fresh orange juice
- ¼ cup sliced almonds, lightly toasted
Method
- Place the whole orange in a medium saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook for 1–1½ hours, turning occasionally, until the orange is completely soft and a knife slides through it without resistance. Drain and let cool until you can handle it.
- Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan with olive oil and line the bottom with parchment paper.
- Cut the cooked orange into quarters and remove any seeds if present. Place the entire orange, flesh, pith, peel, and all, into a food processor. Process until smooth, about 30 seconds. It should be a thick, fragrant paste.
- Add the eggs, honey, and olive oil to the food processor with the orange paste. Process until well combined.
- In a large bowl, whisk together the almond flour, polenta, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter will be loose, that's correct.
- Pour into the prepared pan and smooth the top.
- Bake for 45–55 minutes, until the cake is golden on top, the edges pull away from the sides, and a toothpick inserted in the center comes out clean. The 8-inch pan bakes a taller cake, so trust the toothpick over the clock. The top should be firm and springy when pressed.
- Let the cake cool in the pan for 15 minutes, then release the springform and transfer to a serving plate while still warm. Whisk together the honey and orange juice. Brush the glaze over the top of the warm cake and scatter the toasted sliced almonds evenly over the surface. Let the glaze soak in for 5 minutes.
- Serve warm or at room temperature.
Variations & Notes
- Lemon version: Replace the orange with 2 large lemons (boiled the same way) for a more tart, intense cake. Increase the honey by 1 tablespoon.
- Poppy seed: Add 2 tablespoons of poppy seeds to the dry ingredients for visual appeal and a subtle crunch.
- Vegan Swap: Replace the eggs with 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water). The cake will be slightly denser but still delicious.
- Extra Hungry: Serve with a generous dollop of whipped coconut cream or Greek yogurt.
- Storage: Keeps at room temperature under a cake dome for 2 days, or in the fridge for up to 5 days. The flavor improves on day two as the citrus mellows.