Olive Oil Polenta Cake Recipe (with Video)

1. Heat the oven to 325°.
2. Coat the sides and the bottom of an 8" springform pan with the olive oil. Line the bottom of the pan with parchment paper and coat the paper with oil.
3. In a stand mixer with the whisk attachment or with a hand mixer, whisk the olive oil and honey on high speed for 2 minutes.
4. Still at high speed, whisk in the eggs one at a time, then the orange zest and continue whisking for another full minute. The mixture should be lighter in color and almost doubled in size.
5. Stop the mixer. Fold in the almond flour, polenta, salt and orange juice. (To fold: while continually rotating the bowl, gently scrape a spatula down the side of the bowl to the bottom, then up the other side, "folding" the mixture up and over itself). The mixture will lose some of the air you just whisked in but that's okay. Just stop whisking as soon as everything is combined.
6. Pour the liquid batter into the lined and greased springform pan. Bake for 45-55 minutes, until the edges have browned and the top is completely set.
7. Let cool for 10 minutes, then gently slide a small offset spatula between the cake and the pan. Remove the pan ring and let the cake cool completely. Dust with powdered sugar and serve with raspberries, if desired.