Orange polenta cake

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1. Video tutorial: Creaming butter and sugar

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.

Lemon ice cream

Zest 1 unwaxed lemon and place in a saucepan with the juice of 2 lemons (you need about 75ml). Add 500ml whole milk, 500ml double cream and 250g golden caster sugar and simmer over a medium heat for 15 mins. Pour into a chilled metal bowl and leave to cool. Then churn in an ice-cream maker until frozen. Spoon into a container and freeze until needed.

601 kcalories, protein 8g, carbohydrate 80g, fat 30 g, saturated fat 17g, fibre 1g, salt 0.5 g

Latest comments and suggestions

• Kathryn

  20 August 2009

  Kathryn commented on this recipe

  Fab cake! I made it with gluten free flour for my mother in law, and poured the glaze over it when the cake was still hot so it soaked in to keep it moist. Made it 2 days in advance and it was still lovely on the day!

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• Kathryn

  20 August 2009

  Kathryn rated and commented on this recipe

  

  Oops - forgot to rate

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• Nennepus

  20 August 2009

  Nennepus commented on this recipe

  ooh - I had the same thought - poking it with a fork to get some glaze into the cake :-) This cake would probably work with lemon too! Will try this tonight, I think...

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• Speranza

  20 August 2009

  Speranza commented on this recipe

  Sounds delish!Can anyone tell me though, is there a particular type/grade of polenta that I should use?I do have some but I made shortbread with it recently and it was REALLY crunchy.Nice, but crunchy! Isn't semolina flour just finely ground polenta? Help!Thanks in advance! @//*_*\\@

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• Nennepus

  20 August 2009

  Nennepus commented on this recipe

  @Speranza I hope instant polenta works - because that's what I have in my cupboard! :-)

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• heleng

  21 August 2009

  heleng commented on this recipe

  I've used semolina instead of polenta for a cake (not this one though) and I think it works just as well.

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• Linette

  22 August 2009

  Linette rated and commented on this recipe

  

  This was fantastic! I couldn't find polenta, so I used semolina as suggested and it was wonderful. It took far longer to cook than 45mins. - 1 hour, 10 mins actually - but don't know if this was anything to do with the semolina. I made it for a dinner party with vanilla icecream and will definitely be making it again.

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• dillon

  23 August 2009

  dillon commented on this recipe

  I have not made this recipe but made the lemon ice cream to go with another cake. I make a lot of ice cream and this was my first failure, the texture was grainy and I think that the cream curdled while it was simmering with the lemon, I have never made ice cream like this before. The taste was ok but nothing special.

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• louisep8260

  24 August 2009

  louisep8260 commented on this recipe

  Amazing cake, look for fine cornmeal, it's same as polenta. Everybody loved it at my dinner party, served with Green and Blacks vanilla ice cream :)

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• Speranza

  26 August 2009

  Speranza commented on this recipe

  Thanks for the suggestions & comments re. polenta/semolina/cornmeal!It's not something I'm familiar with and when I was a kid, "semolina" was, to me, a baked pudding dish. Yum with strawberry jam on a winter's day- just like today where I am!!!!! @//*_*\\@

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• Cezza

  02 September 2009

  Cezza commented on this recipe

  I made the cake 3 days ago and it is still lovely and moist. I served it as a dessert first and then cut the rest into small squares and took into work as individual cakes. They went down a treat - will defintiely make again.

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• Cezza

  02 September 2009

  Cezza rated and commented on this recipe

  

  I made the cake 3 days ago and it is still lovely and moist. I served it as a dessert first and then cut the rest into small squares and took into work as individual cakes. They went down a treat - will defintiely make again.

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• Cezza

  02 September 2009

  Cezza commented on this recipe

  I made the cake 3 days ago and it is still lovely and moist. I served it as a dessert first and then cut the rest into small squares and took into work as individual cakes. They went down a treat - will defintiely make again.

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• joey

  07 September 2009

  joey commented on this recipe

  This cake was very easy to make and went down a treat with all the family, but was very filling, probably because of the polenta. It was a little bit crunchy in places - just kind of like tiny bits in the cake - but we loved that. The taste was very tangy and really orangey. My four-year old wants some of it in her lunchbox to take to school! Loved it, would definitely make again.

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• L Middleton

  10 November 2009

  L Middleton commented on this recipe

  Fantastic cake!!!! loved it !!! very easy...

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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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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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

601 kcalories, protein 8g, carbohydrate 80g, fat 30 g, saturated fat 17g, fibre 1g, salt 0.5 g

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