Orange Polenta Cake with Mascarpone and Thyme
A citrus-forward cake layered with candied orange slices, made with fine polenta, ground almonds, and extra-virgin olive oil for richness. The mascarpone topping infused with thyme balances the sweetness, while a golden caramel glaze adds depth. Requires simmering whole oranges before blending into the batter.
Ingredients
- 5 large unwaxed oranges
- 15 tbsp extra-virgin olive oilneutral oil1:1
loses Mediterranean character
- 1 ½ cups superfine sugar
- 8 ½ oz fine ground polenta
- 1 ½ tsp baking powder
- 6 ½ oz ground almondsground hazelnuts1:1Full guide →
- 4 free-range eggs, beaten
- 7 oz mascarpone
- ⅓ cups powdered sugar
- ½ bunch fresh thyme, leaves picked
- ¼ cups superfine sugar
- extra-virgin olive oil, for greasingneutral oil1:1
loses Mediterranean character
Instructions
- 1
Heat oven to 350°F (300°F fan, gas 3.5).
- 2
Simmer 2 whole oranges in cold water for 1 hour 15 minutes until soft, then blend to smooth purée.
- 3
Line a 9" loose-bottomed cake tin with baking paper and oil well.
- 4
Sprinkle 10g superfine sugar over the base.
- 5
Peel and slice the remaining 3 oranges into even rings, removing seeds and collecting juice in a bowl.
- 6
Mix collected juice with 50g sugar for caramel.
- 7
Layer orange rings overlapping in the tin over the sugar base.
- 8
Combine polenta, baking powder, almonds, and 280g sugar in a bowl.
- 9
Whisk in eggs one at a time, then olive oil and orange purée until smooth.
- 10
Pour batter carefully over oranges without disturbing the pattern.
- 11
Bake for 1 hour 20 minutes until a skewer comes out clean.
- 12
Cool for at least 1 hour before turning out.
- 13
Whisk mascarpone with powdered sugar and half the thyme leaves.
- 14
Cook orange juice and sugar mixture with a splash of water in a non-stick pan over medium-high heat for 3-5 minutes until golden caramel forms, without stirring.
- 15
Cool caramel slightly, then brush over orange slices.
- 16
Scatter remaining thyme over cake and serve in slices with mascarpone on the side.
Tips
Use unwaxed oranges to ensure they are food-safe for this whole-fruit recipe.
Simmer oranges until completely soft to ensure smooth blending.
Collect orange juice carefully while slicing to maximize caramel flavor.
Pour batter slowly over orange rings to preserve the layered pattern.
Do not stir the caramel while cooking to achieve a clear, golden glaze.
Allow cake to cool fully before turning out to prevent breakage.
Good to Know
Cover and refrigerate for up to 3 days.
Cake can be baked 1 day ahead; add caramel glaze and thyme garnish up to 4 hours before serving.
Serve at room temperature or slightly chilled with mascarpone on the side.
Common Mistakes
Do not skip cooling the cake fully before turning out to avoid structural collapse.
Do not stir the caramel to avoid crystallization.
Do not use waxed oranges, which are not food-safe for consumption in the cake.