Ingredients
- 1 cup Bellino Instant Polenta
- 1 cup Anna TIPO 00 Flour
- 1 ½ tsp Baking Powder
- ½ tsp Cento Fine Sicilian Sea Salt
- Unsalted Butter, softened, for greasing
- 1 cup Sugar
- 4 Egg
- 1 Lemon Zest
- 1 Orange Zest
- ½ cup Orange Juice, divided
- 1/2 Lemon Juice, divided
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 1 1/2 cup Cento Imported Extra Virgin Olive Oil
Directions
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. In a large mixing bowl, crack the eggs and add granulated sugar, lemon zest, orange zest, and vanilla extract. Use a hand beater to mix until smooth. Slowly add the olive oil while mixing. Next add the polenta, flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing thoroughly. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and fresh orange juice until smooth. Adjust the consistency by adding more powdered sugar if needed. Once the cake is baked and cooled for a few minutes, poke holes all over the top using a toothpick or fork. Pour the prepared glaze evenly over the warm cake, allowing it to soak in. Let the cake cool completely in the pan before slicing and serving. Serves 8-10.
