Orange polenta cake

Orange polenta cake

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(71 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:

  • kcal601
  • fat30g
  • saturates17g
  • carbs80g
  • sugars49g
  • fibre1g
  • protein8g
  • salt0.5g
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Ingredients

  • 250g unsalted butter
    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
    Eggs

    Egg

    egg

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

  • 140g polenta
    Polenta

    Polenta

    poh-len-tah

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

  • 200g plain flour
    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

    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

    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

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 (95)

halfatacus's picture
4

just made this cake - it was fine but not as moist on its own as i would have liked. The glaze was lovely but was too sweet to use to moisten cake. I only got about 40mls of juice in the cake itself...could that be it? Others think its great though!

marielavelle's picture
5

I'm no baker but this recipe is delish! We had it with creme fraiche instead of the ice cream.

marielavelle's picture
5

I'm no baker but this recipe is delish! We had it with creme fraiche instead of the ice cream.

sargentliz's picture

As I was making this I realised I had 3 different recipes muddled in my head and had the wrong quantities of ingredients mixed up.

I proceeded with replacing the plain flour with 200g ground almonds. I added 2 tablespoons of Amaretto to all the orange juice and reserved 100ml of the juice for the glaze, adding the rest to the cake mixture. The result was an amazing, moist gluten free dessert/cake which was great served with Greek yoghurt. It could cope with more Amaretto and I wondered what it would taste like with Cointreau instead.

elleypelley's picture
2

Disappointing. Made as per recipe and cooked slightly longer. Skewer came out clean, as recommended but when cut the centre of the cake was gooey and really vile. The polenta gives an unusual texture. Love or hate I guess. Glaze was a disappointment as well. Marmalade would have made a much more attractive and tasty glaze.

ostavrou's picture
5

Absolutely delicious! Like others, I left it in the oven a bit longer, approximately 1hr10. Try this!!

smorrissey's picture
5

Made this cake yesterday. Changed a few things - used a square baking tin and added 1/4 of a cup of poppy seed and made it with 2 lemons instead of the orange. Turned out great. lovely lemoney taste with an extra zing from the drizzle topping. Easy bake and delicious :)

brenda6612's picture

This cake was lovely and very filling. I think some more oranges to give it an even more fruity taste would have made this cake a 10/10, despite that my girls loved it!!!

susannahgrammar's picture
5

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
5

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

kirsty4278's picture
5

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
5

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
4

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
5

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
5

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
5

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
4

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
5

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
5

This is my wife's favourite cake now!

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