Orange polenta cake

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• Mree

  26 February 2012

  Mree commented on this recipe

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

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• halfatacus

  12 March 2012

  halfatacus rated and commented on this recipe

  

  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!

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• Andy P

  16 March 2012

  Andy P rated and commented on this recipe

  

  Lovely cake - everyone who had a piece thought so. For the recipe, though, it would be helpful to indicate the "correct" amount of orange juice to include in the cake rather than 100ml less than you get from juicing two oranges. The fruit I used didn't produce much more than 100ml of juice in total, so I had to use three oranges to get a reasonable consistency. I used the zest from the third orange within the glaze, and that worked well.

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• susie

  31 March 2012

  susie commented on this recipe

  This is the best ever polenta cake that I have ever made, and I am so pleased with Good Foods Receipe.

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• Mary Chappell

  05 August 2012

  Mary Chappell rated and commented on this recipe

  

  Great cake, did take longer to cook, poured on the glaze while still quite hot and it soaked in, ate it on its own and with vanilla icecream, will make again soon

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• Laura B

  05 August 2012

  Laura B rated and commented on this recipe

  

  Took an hour and ten mins to cook....sunk a little in the middle which was a bit disappointing and didn't taste overly orangey! Really not sure what to make of the polenta texture either. Don't think I'll bother making this one again :0/

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• IanS

  18 August 2012

  IanS commented on this recipe

  Used 4 lemons instead of oranges, for adults only try adding 30 ml gin to the syrup, very popular!

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• sarah's

  25 August 2012

  sarah's rated and commented on this recipe

  

  Delicious cake but does take a little longer than the recipe suggests to bake, it took about an hour (I just kept checking with a wooden skewer and now automatically bake it for an hour). Took it into work and was asked for the recipe by about 6 people, which considering this cake looks pretty unassuming and was competing with beautifully iced cupcakes and gooey brownies (for a birthday), shows just how truly gorgeous this cake is.

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• VanePinto

  22 September 2012

  VanePinto rated this recipe

  

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• Sammie

  07 October 2012

  Sammie rated and commented on this recipe

  

  My cake did take a little longer to cook, closer to 55 minutes but it turned out terrific! I've made a few cakes with polenta, they always come out great, and this one is no exception. We ate ours cold and the syrup made the top all crunchy and orangey. A big hit with out guests! I didn't make the lemon ice cream, we just wolfed ours down with vanilla ice cream and it was still so yummy. Check it out on my blog http://www.theannoyedthyroid.com/2012/10/07/orange-polenta-cake/

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• Maz

  24 October 2012

  Maz rated and commented on this recipe

  

  I tweaked this recipe for gluten free requirements: I used 100g of gluten free flour and 100g of ground almonds instead of the plain flour and it worked very well. I also poached some slices of unpeeled orange in the glaze to use for decoration. A very delicious cake!

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• Andrea

  04 November 2012

  Andrea rated and commented on this recipe

  

  Only had a teaspoon or two of orange juice left after measuring out 100ml, so added about 2tbsp lemon juice to it, plus added about a tbsp of lemon juice to the glaze too, to give it a bit more zing. Our cake cooked in the allotted time (although put the oven on almost gas 4, as cooked on a Sunday afternoon when less gas!). The rest of the fambly liked it, we had it with sour cream and fresh orange segments (skinned), although I was quite unsure about the crunchy texture of the polenta in it which I found quite strange! Really nice orangey taste to it, though. Not sure whether we'll make it again...

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• Oliboo

  08 November 2012

  Oliboo rated and commented on this recipe

  

  The cake took a bit longer to cook and I used a square tin rather than a round one. The cake was a bit crispy round the edges, and gorgeously moist in the middle. I'm not sure if it was a little undercooked (could that be the choice of tin?) but my partner loves it - he eats the outside with a cup of tea and the inside with ice cream. I'll definitely make it again.

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• Oliboo

  08 November 2012

  Oliboo commented on this recipe

  Oops, I forgot to say that I used semolina as I had no polenta (having read other comments) and my partner is half Italian!

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• Katie B

  20 November 2012

  Katie B rated and commented on this recipe

  

  so good and so easy to make, went perfect from the first time even though i used only plain flour and put less eggs. lovely!thanks much for the recipe, my bf was speechless.

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• Orpingtonmum

  13 January 2013

  Orpingtonmum rated and commented on this recipe

  

  My favourite cake so far! We have been baking two cakes per weekend since the British bake off programme has been on tv. It's got a nice bite due to the polenta. Will try it lemon or satsuma instead next time. Did take much longer than recipe stated, more like 1hr+!! Husband loved it so much he ate 4 slices in one sitting!!

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• lizleicester

  20 February 2013

  lizleicester rated and commented on this recipe

  

  Delicious looking cake. Those who ate it gave it 5 stars. (I used butter but as I'm dairy free was saved from the temptation of eating it myself!)

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• Belinda

  06 April 2013

  Belinda rated and commented on this recipe

  

  I too cooked this for 75 minutes, at 60 minutes of cooking it was still visibly soft and damp looking in the centre. Having read that others had trouble with the syrup running straight off the cake; I took out of the tin and left all the paper on the outside when glazing, allowing any 'run off' to soak into the sides of the cake. It would have been nice to have something decorative on the top - if I'd have thought in advance I would have prepared a few pieces of peel to lay in the middle.

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• jfoulkey

  28 April 2013

  jfoulkey rated and commented on this recipe

  

  Delicious cake. Very moreish! Made this into 12 muffins for. Charity event and still had enough to make a small cake for home! Yum

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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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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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

601 kcalories, protein 8g, carbohydrate 80g, fat 30 g, saturated fat 17g, fibre 1g, sugar 49g, salt 0.5 g

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