Orange Polenta Cake

I admit it, I have no willpower. I do try, but every morning, as Gian Luca is eating his moist plump scone slathered with Nutella, I can't help but want a bite. Or two.
But, the reality is, I'm not supposed to eat sugar (I'm hypoglycemic) and despite the desserts that I sneak once in a while, I have to forgo the sweet start to the day.

Breakfast is always a challenge. I'm a big fan of oatmeal, but its August for God's sake, and I just can't stomach another warm bowl. I've tried to make homemade sugar free granola bars but without butter or sugar they come out like think horse feed. I don't do sugar substitutes because I just don't like the artificial taste, and I can't really have white flour either. Is there anything I can eat? I just want something semi-sweet that my husband and I can both dunk into our coffee in the morning.


I think I nailed it.
We both love oranges and polenta, so why not use them in a cake? I tweaked a recipe by Mario Batali to suit my no-sugar needs and it actually tastes great. I can't wait to dunk it into tomorrow morning's coffee.

Orange Polenta Cake

makes 6-8 servings

2 large oranges
1/3 cup extra virgin olive oil
4 large eggs
1/2 tsp salt
1/3 cup Agave syrup ( or substitute 1 cup sugar)
1 cup corn meal
1/4 cup all purpose flour
1 tbsp baking powder

Preheat oven to 350 degrees. Grease a 9 inch round cake pan with a drop of olive oil. Set aside.

Using a grater, zest both oranges. Juice the oranges and place in the same bowl as the zests. Add the olive oil and set aside.

In a large bowl, beat the eggs and salt until frothy and light ( about 2 minutes). Slowly beat in agave ( or sugar) and continue beating for two minutes.

Sift the flour and baking soda together. Add to cornmeal and slowly add the dry ingredients into the egg mixture. Stir to incorporate. Fold in the citrus zest mixture until incorporated.
Pour into greased pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from the pan and cool to room temperature.