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Test Kitchen Approved

Gluten-Free Citrus Polenta Cake

Recipe By Jazmine Ortiz, Savory Spice Test Kitchen Intern

Recipe By Jazmine Ortiz, Savory Spice Test Kitchen Intern

This refreshing, gluten-free cake is like a burst of sunshine. It's not too sweet and it has an unexpected twist of lemon pepper as the seasoning.

Serving Suggestions

Spread the citrus sauce over the top of the cake right before serving or spoon over individual pieces of the cake. Great with homemade whipped cream or a dollop of plain Greek yogurt.

Recipe Notes

*We found the texture of quick-cooking polenta works best. If using course or traditional polenta, pulse 1/2 cup in a food processor for finer grind.

Ingredients

For cake:

3/4 cups unsalted butter, softened

4 Tbsp. coconut oil

1 1/4 cups granulated sugar

3 eggs

Zest and juice of 1 large orange and 1 lemon

3 cups almond flour

1/4 cups cornstarch

1 cups fine polenta*

1 tsp. baking powder




For citrus sauce:

1 lemon

1 large orange

1 large grapefruit

1 1/2 cups water

4 Tbsp. honey




Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    The marriage of citrus and pepper stands the test of time. Use in place of black pepper anywhere you want a zesty flavor. If you're looking for a s...

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  • Ground Inner Cardamom Seeds Powder

    In the Cardamom Hills of southern India, wild cardamom bushes have grown for some 2000 years. They flourish in rainforests and in some cases can gr...

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  • Ground Nutmeg

    Nutmeg, native to the Banda Islands of Indonesia commonly referred to as the Spice Islands, is the seed of a fruit produced by an evergreen tree. T...

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  • Madagascar Cloves

    Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They have a pungent aroma as we...

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  • Broken Star Anise

    Star anise has assertive warmth that creates a slight numbing effect in the mouth. The broken pieces are not of a standard size and can range from ...

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Directions

For cake: Preheat oven to 350 degrees. Butter all sides of a 9-inch springform pan and line the bottom with parchment paper. Beat butter, coconut oil and sugar in an electric mixer until fluffy. Add the following one at a time, making sure each ingredient is incorporated before moving to the next: eggs, zest and juice of orange and lemon, and almond flour. Combine the rest of the dry ingredients together in a separate bowl. Add one third of the dry ingredients to the wet and mix until completely incorporated; repeat with remaining two thirds until combined. Transfer batter to prepared pan, cover with foil and bake for 50 min. Remove foil, lower heat to 325 degrees and bake for another 35 min. or until a toothpick inserted in the center of the cake comes out clean. Cake should be firm but light in the middle with a darker color near the edge. Let cool completely before removing from pan.

For citrus sauce: Zest lemon and orange into a medium saucepan. Segment lemon, orange and grapefruit and add to saucepan. Add remaining ingredients bring to a simmer over medium-low heat for 30 min., stirring occasionally. Citrus pieces should still be visible and water should reduce by a little more than half.