Orange-Glazed Polenta Cake

Apparently I’m not the only one who loves polenta cake. The Italians like it so much that it’s called Amor Polenta. Which means “Polenta Love.” Well, at least that’s what I thought it meant, because amour in French means “love.” And I assumed that it was the same in Italian. (Another reason for finally getting on that life-long ambition to live in Italy and learn...

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- David

- January 23, 2015 5:11pm

[Image: David Lebovitz]

Vildana: I love using corn flour (which is not what people in the UK refer to as corn starch, in the US) but that finely milled corn flour. I think it’s hard to get in the U.S. so I use fine polenta, or instant, but corn flour is a terrific ingredient to use in baking.

Jude: To be honest, I’ve never used white cornmeal so I don’t know. But I would imagine it behaves exactly the same, although the color of the cake of course will be different.

Duclistella: Thanks! I figured it meant “love” but was surprised when that definition didn’t turn up. (But I was so busy editing photos, writing the recipe and a story and, of course, eating cake, so I didn’t research it as deeply as I wanted to. Otherwise, the post would never have gone up!) Really glad you like the duck with prunes recipe.

Kit: I have a recipe in my book Ready for Dessert for a pound cake soaked in passion fruit syrup, with a different kind of crunchy fruity glaze. Glad Nigella and I (and you) are on the same page regarding citrus-packed cakes : )

Angel: Yes, cornmeal is something that’s loved the world around, from Mexico to Italy, Puerto Rico…and Paris!

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[Original source](https://www.davidlebovitz.com/orange-glazed-polenta-cake-recipe/)