Orange polenta cake

Orange polenta cake

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(60 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

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kathrynholmes's picture
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Oops - forgot to rate

kathrynholmes's picture
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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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