Orange polenta cake

Orange polenta cake

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(75 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, questions and tips

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Mrs. H's picture
Mrs. H
20th Mar, 2017
I have made this cake a few times now and each time I have made it, it has gone down really well. I have also been asked to make it for family members as they have loved it. I followed the recipe exactly and not had a problem with it all .
NunoCast's picture
27th Jan, 2017
Just done baking this and couldn't be happier. It's fluffy and light and the glaze gives it just the right amount of sweetness. The only tweak I did was adding the juice of two and half oranges to the dought and then squeezing those 100ml for the glaze.
1st Jan, 2017
easy, fluffy, light cake perfect for an afternoon tea time, i recommend this recipe for all people who can;t bake, this is so easy and good to eat this will change their mind about baking :)
24th Dec, 2016
I am not sure why people are rating a recipe 5 star then saying it is wrong and how they had to alter it. I had to increase oven temp by 10 degrees, cook for an extra 20 minutes and mess around with the ingredients- the shopping list suggests you maybe should add add 100 ml of bought orange juice for the glaze rather than take it from the oranges for the cake. If there were 100 ml less in the cake it would definitely be dry. The resulting cake I made was lovely, but inspite of, rather than because of, this recipe.
1st Nov, 2016
I found this recipe too dry. My polenta was fine ground which may be the issue. Also think there should be a specific measure for the juice total. I added extra juice but it still is a bit dry.
26th Oct, 2016
A really lovely cake, it took longer than 45 mins to bake though!
7th Aug, 2016
'Zest and juice of two oranges' is too inexact for me to contemplate trying this recipe. Pity. It looks good. Perhaps someone who has tried it could give a clearer idea of what quantity to put into the cake itself?
16th Aug, 2016
You obviously do not bake without exact measurements cake consistency is always how much ingredients are added you have to have to know what consistency you want for your cake mixture - if you judge all recipes by that you will miss out on many a delicious recipe
10th Jun, 2016
Took a little longer to cook than specified but it comes out really well. Loved it. Moist and tangy with a pleasing texture.
7th May, 2016
Tried this yesterday; very pleased with the results. I made a few changes, however, using a bit of honey in place of some sugar, and including some chopped walnuts and candied orange slices. I suspect black cardamom, cinnamon, or poppy seed, and prunes or other dense and strongly-flavoured dried fruit, would do well too (not all at once!). This'll be a very handy breakfast with a killer espresso.


2nd Jan, 2014
About how much orange juice should be in the cake?
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question. Juice two oranges then take away 100ml and put whatever is left in the cake. It will depend on how juicy your oranges are.
16th Oct, 2014
in this we squeezed one and a half oranges, put you should only put a little bit in (around 2-3 table spoons) as you already have the zest + the syrup does sink in
8th Feb, 2015
If, like me, you are baking in the Aga 3-oven stove, I found that the cake was done 10 minutes sooner than the recipe suggested (in baking oven). So worth checking early. I also used 3 small/medium oranges in the recipe and it came out fine.