Orange polenta cake

Orange polenta cake

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(60 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8 - 10

Give your dessert an Italian flavour with this moist and fruity polenta cake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
601
protein
8g
carbs
80g
fat
30g
saturates
17g
fibre
1g
sugar
49g
salt
0.5g

Ingredients

  • 250g unsalted butter
  • 250g golden caster sugar
  • 4 large eggs
  • 140g polenta
  • 200g plain flour
  • 2 tsp baking powder
  • zest and juice 2 oranges (less 100ml juice for the glaze)

For the orange glaze

  • 100ml orange juice
  • 100g golden caster sugar

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Method

  1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
  2. Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
  3. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Recipe from Good Food magazine, September 2009

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Comments

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Bramber's picture
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This is a lovely, easy recipe. I added an extra orange as well. I split the mixture into 2 tins- it took 30 mins to cook- then put a vanilla marscapone frosting in the middle- delish!

Squeeks Mum's picture

My first attempt ever at polenta cake and it worked beautifully. To make it gluten free, I used Dove Farm's gluten free plain flour with no problems at all. I did use the juice and zest of two and a half oranges (around 250ml) IN the cake and the juice of one and a half (the 100ml in the recipe) for the soaking syrup. Genius that I am, not only did I not have a juicer (quick dash to the shops to get a good old fashioned glass one!) but I also didn't have a 23cm cake tin so used two 19cm sandwich tins which worked perfectly. I whipped some cream with icing sugar, vanilla and the rest of the zest and put this healthy concoction between the two after soaking ....success!! Really lovely, moist, tasty cake and a very happy return to baking for me

andyf20's picture
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Cooked this in an Aga - the heat in my oven was way over what the recipe said, but even so it was perfectly baked after 55 mins. I used Polenta Valsugana the only type sold by our Waitrose, and the texture was a little gritty for my liking. I wonder if there is a better type to use for this recipe?

BeccaJThomas's picture
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Delicious! I used 3 large oranges, as suggested by others. Very tasty and moist

mellie11's picture

Made this three times now - it's a great as a cake with tea or as a pudding with creme fraiche. I now use zest from two oranges and juice from four. Also following advice on making it gluten free by using 100 gram gluten free flour and 100 gram ground almonds. A good cake to take somewhere as easily transported in the tin.

Yum Yum's picture

This was a real hit! Would be great as a dinner party pud. I used ordinary white caster sugar and served it with the lightly whipped double cream I had in the fridge. Creme fraiche, vanilla ice cream, or the suggested lemon ice cream would be just as good. Mine took 1 hour to cook. I thought the amount of glaze was too much but I took my time and applied it slowly to allow it took sink in- was just right. Will definately do again.

claylow's picture
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Lovely cake, the baking time does take longer but well worth the wait. I used extra orange zest and juice its just delicious and it great on its own.

cazza808's picture
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Yikes, also forgot to add that I added a decent glug of cointreau.

cazza808's picture
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Forgot to rate

cazza808's picture
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Fabulous cake. I exchanged the flour for ground almonds and used zest and juice from 3 large oranges. The flavour really packed a punch and the texture was really nice, so moist. Took approx. an extra 10 or so mins to cook.

jfoulkey's picture
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Delicious cake. Very moreish! Made this into 12 muffins for. Charity event and still had enough to make a small cake for home! Yum

belindacaroline's picture
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I too cooked this for 75 minutes, at 60 minutes of cooking it was still visibly soft and damp looking in the centre. Having read that others had trouble with the syrup running straight off the cake; I took out of the tin and left all the paper on the outside when glazing, allowing any 'run off' to soak into the sides of the cake. It would have been nice to have something decorative on the top - if I'd have thought in advance I would have prepared a few pieces of peel to lay in the middle.

lizleicester's picture
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Delicious looking cake. Those who ate it gave it 5 stars. (I used butter but as I'm dairy free was saved from the temptation of eating it myself!)

juicylucy666's picture
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My favourite cake so far! We have been baking two cakes per weekend since the British bake off programme has been on tv. It's got a nice bite due to the polenta. Will try it lemon or satsuma instead next time. Did take much longer than recipe stated, more like 1hr+!!
Husband loved it so much he ate 4 slices in one sitting!!

katie_besson's picture
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so good and so easy to make, went perfect from the first time even though i used only plain flour and put less eggs. lovely!thanks much for the recipe, my bf was speechless.

oliboo31's picture
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Oops, I forgot to say that I used semolina as I had no polenta (having read other comments) and my partner is half Italian!

oliboo31's picture
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The cake took a bit longer to cook and I used a square tin rather than a round one. The cake was a bit crispy round the edges, and gorgeously moist in the middle. I'm not sure if it was a little undercooked (could that be the choice of tin?) but my partner loves it - he eats the outside with a cup of tea and the inside with ice cream. I'll definitely make it again.

andrealphus's picture
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Only had a teaspoon or two of orange juice left after measuring out 100ml, so added about 2tbsp lemon juice to it, plus added about a tbsp of lemon juice to the glaze too, to give it a bit more zing. Our cake cooked in the allotted time (although put the oven on almost gas 4, as cooked on a Sunday afternoon when less gas!). The rest of the fambly liked it, we had it with sour cream and fresh orange segments (skinned), although I was quite unsure about the crunchy texture of the polenta in it which I found quite strange! Really nice orangey taste to it, though. Not sure whether we'll make it again...

marinamaz's picture
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I tweaked this recipe for gluten free requirements: I used 100g of gluten free flour and 100g of ground almonds instead of the plain flour and it worked very well. I also poached some slices of unpeeled orange in the glaze to use for decoration. A very delicious cake!

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