Olive Oil Polenta Cake Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12 Mini Cakes
Ingredients
  • 1 cup all purpose flour
  • ¼ cup polenta
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 orange
  • ½ cup olive oil
  • ½ cup sugar
  • 2 tablespoons sour cream
  • 1 egg
  • 1 ½ cups powdered sugar
  • 2 tablespoons milk
Directions
  1. Preheat the oven to 350 F.
  2. Grease a 12-cup miniature bundt pan (or muffin pan) with cooking spray and sprinkle lightly with flour.
  3. Whisk the flour, polenta, salt, baking soda, and baking powder in a small bowl until combined. Set aside.
  4. Juice and zest the orange into a large bowl.
  5. Add the olive oil, sugar, sour cream, and egg to the orange juice.
  6. Whisk on high speed with a hand mixer for 1 minute, until pale yellow.
  7. Mix in the dry ingredients on low speed.
  8. Portion the batter evenly into the cups of the bundt pan.
  9. Bake for 18 to 20 minutes, until a toothpick inserted into one of the cakes comes out clean.
  10. Cool for 5 minutes, then remove the cakes from the pan.
  11. Mix the powdered sugar and milk together to form a glaze.
  12. Dip the top of each cake in the glaze and let sit 10 minutes to set. Serve and enjoy!