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fig orange polenta cake

Fig and Orange Polenta Cake

Raichelle Mincey ,The Iron Sister
A rustic celebration of the season that's also gluten-free!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine Gluten-Free
Servings 10


  • 1/2 cup butter room temperature
  • 6 tbsp olive oil
  • 1 1/4 cup sugar
  • 2 cups gluten- free all purpose flour
  • 1/2 cup polenta
  • 1 1/2 tsp baking powder
  • 3 eggs
  • zest and juice two oranges
  • 6-8 figs sliced
  • confectioner's sugar optional


  • Preheat oven to 350 and line 8" inch cake pan with parchment. Beat butter, olive oil, and sugar until creamy. Add juice from oranges and blend.
  • Whisk together flour, polenta, baking soda, and cinnamon. Add a small amount of polenta mixture to wet ingredients, followed by one egg. Alternate between adding dry ingredients and eggs, while continuing to mix. Fold in orange zest and most of sliced figs, leaving some to add to top of batter decoratively. Scrape batter into prepared pan and decorate with remaining sliced fig.
  • Bake for 38-40 minutes; cake will be brown along edges and will pull away from pan. A cake tester prick will emerge mostly clean. Let cool completely. Sprinkle with confectioner's sugar (optional).


  • Cake batter will be very thick- make sure to spread it  evenly into pan.
  • Any orange can be used, but I used mandarin for this recipe. Be mindful that 2  small oranges will equal 1 large orange in terms of juice.
Keyword Cake, fig, gluten free, orange