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Orange polenta cake

Orange polenta cake

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(65 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 8 - 10
Give your dessert an Italian flavour with this moist and fruity polenta cake

Nutrition and extra info

  • Freezable

Nutrition

  • kcalories601
  • fat30g
  • saturates17g
  • carbs80g
  • sugars49g
  • fibre1g
  • protein8g
  • salt0.5g
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Ingredients

  • 250g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar
  • 4 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 200g plain flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest and juice 2 oranges (less 100ml juice for the glaze)

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

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.

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Comments, questions and tips

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Comments (87)

susannahgrammar's picture
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Really delicious and quite easy. I reduced the amount of polenta just a tad, so as to make a slightly finer cake. Moist and flavourful, but I might experiement with an extra orange next time, just for fun.

thedrewdrop's picture
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I have made this cake about ten times, it's so yummy; all my friends and relatives love it!!

kirsty4278's picture
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Really tasty, love the texture, very different to other cakes I've made - lovely orangey taste. Nice with a bit of vanilla ice cream or on it's own with a cup of tea!

Binki69's picture

Love this recipe - easy and quick to prepare and it comes out perfect every time. Made a lemon version using 4 lemons. Takes 1 hour 20 mins in my oven.

jen-lou's picture
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Everybody loved this cake, took the advice given and poured the glaze over the cake when they were both warm. The polenta gave it a fantastic texture would recommend it.

camillacec's picture
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I replaced the oranges with lemons, and it worked really well! Great texture and excellent taste! I also poked it to get the glaze into the cake! The taste of the polenta is really soft though, will try adding a bit more next time and use a bit less flour. Tried also the ice-cream, best lemon ice-cream ever!

fakebake's picture
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I'm not new to eating but so new to baking its to worth saying- but I made this as my second cake of all time. It was quite simply gorgeous.
my ever discerning family waited nervously as I checked the cake for the final time (wooden toothpick in hand). I could hear the excuses being rehearsed so as not to hurt my feelings. But they have eaten the whole lot in 2 days!
I took the advice on offer and it took 60 minutes to cook, i used a mixture of coarse and medium polenta (as it was not clear).
The only changes I would make next time is to reduce the quantities or use a bigger tin as the cake was quite thick and the syrup didn't absorb all the way through (though my husband thought it should stay the way it was).
I feel like a baking evangelist!

fakebake's picture
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I'm not new to eating but so new to baking its to worth saying- but I made this as my second cake of all time. It was quite simply gorgeous.
my ever discerning family waited nervously as I checked the cake for the final time (wooden toothpick in hand). I could hear the excuses being rehearsed so as not to hurt my feelings. But they have eaten the whole lot in 2 days!
I took the advice on offer and it took 60 minutes to cook, i used a mixture of coarse and medium polenta (as it was not clear).
The only changes I would make next time is to reduce the quantities or use a bigger tin as the cake was quite thick and the syrup didn't absorb all the way through (though my husband thought it should stay the way it was).
I feel like a baking evangelist!

corinnedownes's picture
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We held a charity Bake Sale at work for Kids Company and one of my colleagues, Maureen, made this cake for the sale. It was absolutely delicious, moist and the orange zesty flavour was outstanding. Making it now at home for just us! Yum!

ensharp's picture
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Delicious dessert with a dollop of double cream and a few raspberries on the side. I've been looking for polenta for ages and struggled to find it so when I did I grabbed a big bag! Will gladly use the rest of it to make this again, maybe a lime or lemon version?

tipsyflyingfists's picture
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just finished making this cake and it is yummy! added cardamon to the syrup as suggested in one of the comments which goes really well with the orange.

mattccross's picture
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This is my wife's favourite cake now!

nurcan's picture

This is the same recipe as the Turkish cake revani only u use semolina not polenta and lemon not orange and the glaze is a syrup made from sugar and water which most turkish sweets like baklava have.

tedward19's picture
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Beautiful cake, I serve it with natural yogurt to which I add cinnamon and honey to taste and it makes a lovely dessert.

zetecm4plm's picture
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what a lovely cake recipe this is, and very easy to whip up even with a bowl and a wooden spoon. my cake took nearly an hour and a half to cook completely but all ovens a different I suppose. and I poured on the glaze while the cake was still warm which has left it wonderfully sticky and moist. I may try it with lemons next time.

benward_esq's picture
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I've been trying for some time to find tasty gluten-free and nut free recipes: I love 'flourless' cakes, but they often use almonds.

I substituted buckwheat flour in this recipe as I had some in the cupboard. Worked a treat: light, nutty texture (similar to hazelnut and quinoa cake) with a fragrant orange yumminess.

One downside: cooking time is substantially longer than that stated in the recipe (anyway that could be changed mods?). Mine took 1hr20 even with some of the mixture siphoned off to make some experimental cupcakes.

freemama's picture

Made this cake today in muffin cups. They were rather tasty and very easy to make. Definitely a keep!

arabellastrange's picture
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Second time making it. I was serving a Greek menu, so substituted the oranges with lemons, put 2 tbsp honey in the mix and glazed with honey replacing the caster sugar. I also put toasted pistachios on top and served with Greek yogurt and honey. (I know I should have substituted the polenta for semolina but I love that slight crunch) It was devoured and raved about. Brilliant recipe.

meldrewman's picture
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Sorry, forgot my rating!

meldrewman's picture
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I've made this twice now, using semolina and it needs a good 75 mins cooking time. Also, the orange glaze is best poured over the cake when it's straight out of the oven. It soaks into the cake and is delicious. Will make this again and again.

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