Orange polenta cake

Orange polenta cake

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(71 ratings)

Prep: 20 mins Cook: 45 mins


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

Nutrition and extra info

  • Freezable


  • kcal601
  • fat30g
  • saturates17g
  • carbs80g
  • sugars49g
  • fibre1g
  • protein8g
  • salt0.5g
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  • 250g unsalted butter



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

  • 250g golden caster sugar
  • 4 large eggs



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

  • 140g polenta



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

  • 200g plain flour



    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)



    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


  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)

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

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

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

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

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

Sorry, forgot my rating!

meldrewman's picture

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.

frankie_7's picture

This tasted great! The cake turned out really moist and the syrup on top smelt and tasted lush, loved it :)

chookeypeg's picture

This is a lovely cake, its very moist but light and has a delicious orangey taste.

It freezes very well too.

I like to serve it with creme fraiche.

If you prick holes in the cake the glaze soaks in instead of just running off the top.

I'll make this again and again, it's become a firm favorite!

mikerogerpalmer's picture

I made this cake the other day and everybody who tried it thought it was delicious,moist and moorish.I also poked a few holes with a skewer into the top and let the glaze soak in.Would definately recommend thie recipe

nicolaveness's picture

Add some spilt cardamon pods to the syrup and then strain off before soaking the cake when it's warm.

blackethouse's picture

Too gorgeous!

mssteel's picture

Took 1 hr and 10 mins to bake...end result was OUTSTANDING!

hlnharrison's picture

I couldn't find any polenta so I used semolina and it worked well. I served it as a dessert and it was very well received.

diva40004's picture

I made this for a coeliac friend using gluten free flour and baking powder - she loved it!
It did take longer to bake than 45 minutes though....

Superraisen's picture

Did it with polenta I bought in France but even though my bf and mate thought it was lush, it seemed to me that the polenta was uncooked? I'm trying this with semolina next time - thanks for the tip.

elizado's picture

Just made this cake, as with other comments took a lot longer than 45 mins to cook but result is lovely and light with a delicate orange flavouring.

lstaple's picture

Really gorgeous cake. I cooked this on Friday night as a pudding and it was so filling that there was plenty left. It has now been cut up into small squares, which the kids love. I poked very small holes all over the top of the cake, once it was cool and then added the drizzle. This meant the whole cake soaked up the orange. Brilliant recipe!!!

trishby's picture

Utterly delish! Took a bit longer to cook, but I suppose it depends on how much orange juice you add. Very easy to make and freezes well too.


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