Ingredients
Cake
- 1 cup butter, softened (220 g)
- 1 1/4 cup sugar (220 g)
- 3 cups almond flour (300 g)
- 3 large eggs
- 1 teaspoon vanilla bean paste
- 1 navel orange, zest and juice
- 1 cup polenta (150 g)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
Syrup
- 2 lemons, juice
- 2 navel oranges, juice
- 4 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare the Cake Pan: Line an 8-inch round cake pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking.
- Cream Butter and Sugar: Using a standing mixer, beat the softened butter and sugar together on high speed until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Almond Flour: Slowly add the almond flour to the butter and sugar mixture, beating on low speed until just combined to keep the batter light.
- Incorporate Eggs and Flavor: Add the eggs one at a time, mixing on low speed between each addition to incorporate air without overmixing. Then add the vanilla bean paste, orange zest, and orange juice, mixing until evenly combined. Expect the batter to be slightly lumpy.
- Mix Dry Ingredients: In a separate small bowl, whisk together the polenta, baking powder, and ground cardamom to distribute the leavening and spices evenly before adding to the batter.
- Combine Dry and Wet Ingredients: Add the polenta mixture to the batter and mix gently on low speed until no dry spots remain, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake initially at 350°F (180°C) for 30 minutes, then reduce the oven temperature to 320°F (160°C) and continue baking for another 25-30 minutes until the cake is firm and the top is deeply golden brown.
- Prepare the Citrus Honey Syrup: While the cake is baking, combine the lemon and orange juices in a stainless steel saucepan, bring to a boil, and stir in the honey. Keep boiling the mixture for 4-5 minutes until a thin syrup forms.
- Soak the Cake with Syrup: Upon removal from the oven and while still warm in its pan, use a bamboo skewer to poke holes all over the cake surface. Pour the hot citrus syrup evenly over the cake, allowing it to soak in.
- Cool and Serve: Leave the cake in the pan until completely cool to absorb the syrup fully. Then invert the pan over a plate or cutting board to release the cake. The cake can be refrigerated and will keep fresh for up to 4 days.
Notes
- If you prefer a stronger cardamom flavor, you can increase the ground cardamom to 3/4 teaspoon.
- This cake features almond flour and polenta, which provides a denser texture than traditional wheat flour cakes but remains moist thanks to the honey syrup.
- For best results, ensure your butter is softened to room temperature to blend easily with sugar.
- Use fresh citrus for zest and juice to maximize flavor impact.
- The cake can be served with fresh berries or a dollop of whipped cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
