Glazed Orange-Polenta and Olive Oil Cake

Preparation

This accidentally dairy-free and gluten-free cake (we love it when that happens), is a stunning rich shade of orange because the batter has an entire whole orange blended into it. Boiling the orange both removes the bitterness from the pith and softens it enough to turn it into a silky puree without sacrificing the juicy, sweet taste of the fruit and complex, floral taste of the skin. Stick with instant polenta for the cake, which creates a thick batter that bakes evenly and results in a rich texture that is tender, custardy and not at all gritty. P.S. If you are sensitive to bitter flavors, use a peeler to strip about half the zest from the orange before boiling.

1. Make cake. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven add orange and enough water to cover. Cover and bring to a boil over medium-high, then reduce to low and simmer, turning orange occasionally, until very soft, 30 to 35 minutes. Transfer to a cutting board and let sit until cool enough to handle, 15 to 20 minutes. 

2. Meanwhile, preheat oven to 350°F/180°C with a rack in center slot. Lightly brush bottom and sides of a Hybrid Round Cake Pan - 9” round with oil. Line bottom of pan with parchment paper round and brush with oil; set aside.

3. In a large bowl, whisk almond flour, polenta, baking powder and salt. Make a well in center; set aside.

4. Cut orange into large chunks, discarding any seeds, and add to blender carafe. Add oil and sugar and blend on low until combined, about 30 seconds. Increase speed to medium and blend until very smooth, 1 to 1½ minutes. Add eggs, vanilla and almond extract and blend on medium until well combined, another 30 seconds. 

5. Pour into well in bowl and stir everything together with a flexible spatula, making sure there are no lumps. Pour into prepared pan. Bake until top is lightly browned, center is soft but set, and a toothpick inserted into center comes out clean, 40 to 45 minutes. 

6. Cool on a wire rack for about 1 hour, then release and remove sides of pan and cool completely, about 2 hours more. 

7. Make glaze. In a medium bowl, whisk confectioner’s sugar, zest, lemon juice and 2 teaspoons water until combined and thick, but pourable. Gradually drizzle in another teaspoon of water if necessary. It should fall off spatula slowly in a thick ribbon. Transfer cake to a serving plate using a large metal spatula. Pour glaze over center of cake. Gently spread to edges using an offset spatula, letting some drip over sides. Let stand until set, 40 to 50 minutes. 

MAKE AHEAD TIPS

• Wrap cooled cake (before glazing) in plastic wrap and store at room temperature for up to 1 day.