Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup polenta
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup freshly squeezed orange juice
- Zest of 1 orange
- ½ cup buttermilk
Orange-Honey Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners’ sugar
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons honey
- Zest of 1 orange
Special Equipment Needed:
- 2 (8-inch) round cake pans
- Electric mixer
- Parchment paper
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, polenta, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla extract, orange juice, and orange zest and mix until combined.
6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
9. For the Orange-Honey Buttercream, in the bowl of an electric mixer, beat the butter until light and fluffy.
10. Slowly add the confectioners’ sugar, one cup at a time, beating well after each addition.
11. Add the orange juice, honey, and orange zest and mix until combined.
12. Spread the buttercream between the cooled cake layers and on the top and sides of the cake.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 27g
Carbohydrates: 81g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with almond flour or gluten-free flour
- Polenta: can be substituted with cornmeal
- Unsalted butter: can be substituted with coconut oil
- Granulated sugar: can be substituted with coconut sugar or maple syrup
- Buttermilk: can be substituted with almond milk
Variations:
- Add 1 cup of fresh or frozen berries to the batter
- Add 1 teaspoon of ground cinnamon to the batter
- Add 1 teaspoon of ground ginger to the buttercream
Tips and Tricks:
- Use room temperature ingredients for best results
- Make sure to grease and line the cake pans with parchment paper for easy removal
- Let the cakes cool completely before frosting
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Decorate the cake with fresh orange slices and edible flowers
- Drizzle with honey for added sweetness
Garnishes:
- Orange slices
- Edible flowers
- Honey
Pairings:
- Fresh berries
- Whipped cream
Suggested Side Dishes:
- Ice cream
- Fresh fruit
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter.
- If the cake is too moist, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate the cake after it has cooled.
Food History:
Polenta is a traditional Italian dish made from ground cornmeal. It has been eaten for centuries and is a staple in many Italian households.
Flavor Profiles:
This cake has a sweet and citrusy flavor with notes of orange and honey.
Serving Suggestions:
- Serve with a scoop of ice cream
- Serve with fresh berries and whipped cream
Related Categories
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Region: Italian