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  • Writer's picturerodica godlewski

blood orange polenta cake

Updated: Mar 24, 2019

My friend Dalia recently sent me a recipe that she often makes. It is a polenta cake beautifully moist and delicious. While I kept most of the recipe as it was I did make some changes. Instead of plain yogurt I used vanilla yogurt, I substituted the farmer's cheese with mascarpone cheese and I added the blood oranges therefore making it into an upside down polenta cake. Thank you Dalia, it is a perfect breakfast cake, easy to make and beautiful.


  • 3 blood oranges, sliced

  • 3 eggs

  • 8 tablespoons yellow cornmeal

  • 8 tablespoons sugar

  • 6 tablespoons vegetable oil

  • 1 tablespoon vanilla sugar

  • 1 tablespoon baking powder

  • 5 oz vanilla yogurt (I used a jar of Oui)

  • 16 oz mascarpone cheese, room temperature


  1. Prepare a 9 inch springform pan with parchment paper and start arranging the blood oranges in the desired pattern at the bottom of the pan, then set aside.

  2. Preheat the oven to 350 degrees F.

  3. In a bowl whisk the eggs for 2 minutes. Start adding the rest of the ingredients (in no particular order) and mix until everything is incorporated.

  4. Pour the batter on top of the previously prepared oranges, level out, place in the oven and bake for an hour and 10 minutes (or until the center of the cake is baked and the toothpick comes out clean).

  5. Take the cake out of the oven and let it cool down while still in the pan.

  6. Remove from the pan and overturn onto a serving dish.

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