Orange, almond & polenta cake

This is an easy and light recipe, that can be used as a dessert or afternoon tea. Best eaten on the day, as it tends to dry out after 12 hours.

Serves 10


250g unsalted butter

4 large free range eggs

250g caster sugar

140g fine grain polenta

50g almond meal

150g plain flour

2 tsp baking powder

1 dash orange blossom essence

zest & juice of 2 oranges

Orange glaze

100ml freshly squeezed orange juice

100g sugar



  1. Preheat the oven to 145C. Line with parchment paper a round cake tin.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time with 2 tbsp flour, to stop the mixture curdling.
  4. One the mixture is combined, add the almond meal, the rest of the flour, the baking powder, the essence, polenta, zest and juice. Mix together.
  5. Spread the mixture evenly into the cake tin, then cook for 40-45 minutes, or until a skewer inserted into the cake comes out clean.
  6. Remove from the oven , let cool in the tin on a cake rack.
  7. Meanwhile to make the glaze, put the orange juice and sugar in a small saucepan and bring to the boil. Let simmer for 5 minutes and allow to cool.
  8. Drizzle the orange glaze over the cake, decorate with some more orange zest.
  9. Serve with vanilla whipped cream or creme fraiche.

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