Orange polenta cake

Orange polenta cake

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(59 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

Comments, questions and tips

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Comments

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hlnharrison's picture
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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
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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....

teenagejulia's picture
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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
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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
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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.

lmemiddleton's picture

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

joeybinx's picture

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.

harrisonc1975's picture
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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.

harrisonc1975's picture
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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.

harrisonc1975's picture
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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.

speranza's picture

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!!!!! @//*_*\\@

louisep8260's picture

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 :)

sh1rley's picture

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.

linw333's picture
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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.

heleng73's picture

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

nennepus's picture

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

speranza's picture

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! @//*_*\\@

nennepus's picture

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...

kathrynholmes's picture
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Oops - forgot to rate

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