Orange polenta cake

Orange polenta cake

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(74 ratings)

Prep: 20 mins Cook: 45 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal601
  • fat30g
  • saturates17g
  • carbs80g
  • sugars49g
  • fibre1g
  • protein8g
  • salt0.5g
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Ingredients

  • 250g unsalted butter
    Butter

    Butter

    butt-err

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

  • 250g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

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

  • 140g polenta
    Polenta

    Polenta

    poh-len-tah

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

  • 200g plain flour
    Flour

    Flour

    fl-ow-er

    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)
    Orange

    Orange

    or-ange

    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

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.

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Comments, questions and tips

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kookymooky
3rd Jan, 2016
A lovely cake. Only slight issue was that it was quite dense and heavy, I'm not sure if that is just the nature of the polenta or if I maybe over-worked the mix a bit. But delicious!!
Frances Claire
28th Nov, 2015
3.8
This was very tasty and moist, although I think the comments about adding more oranges are right. I halved the mixture, used gluten free flour, and added some mixed peel and it took 40 mins to bake. A very simple recipe!
josephine83739's picture
josephine83739
3rd Oct, 2015
Followed the recipe exactly, but at 140C in my fan oven it was far from done after 45 mins. Turned up to 160C and baked for another 20 and it was fine.
Alma Conway
5th Oct, 2015
I had exactly the same problem, but it took 75 minutes before the skewer came out clean for me. It was worth the wait, though!
Jumeirah
16th Oct, 2014
Instead of buying in the orange juice; we just squeezed one and half of the oranges (used the remaining half as sliced on top) ....... its gone down a treat. Made this in our Food Tech classroom (just under 25 in each class) with both our year 9 groups.... they all loved it, just wish that they were more enthusiastic about the cleaning up!!!
FierceKitty
7th May, 2016
Thank heavens my wife doesn't trust me to wash up properly! I get to do the fun parts of cooking and eating....
Bramber
17th Aug, 2014
5.05
This is a lovely, easy recipe. I added an extra orange as well. I split the mixture into 2 tins- it took 30 mins to cook- then put a vanilla marscapone frosting in the middle- delish!
Squeeks Mum's picture
Squeeks Mum
5th May, 2014
My first attempt ever at polenta cake and it worked beautifully. To make it gluten free, I used Dove Farm's gluten free plain flour with no problems at all. I did use the juice and zest of two and a half oranges (around 250ml) IN the cake and the juice of one and a half (the 100ml in the recipe) for the soaking syrup. Genius that I am, not only did I not have a juicer (quick dash to the shops to get a good old fashioned glass one!) but I also didn't have a 23cm cake tin so used two 19cm sandwich tins which worked perfectly. I whipped some cream with icing sugar, vanilla and the rest of the zest and put this healthy concoction between the two after soaking ....success!! Really lovely, moist, tasty cake and a very happy return to baking for me
andyf20
20th Apr, 2014
3.8
Cooked this in an Aga - the heat in my oven was way over what the recipe said, but even so it was perfectly baked after 55 mins. I used Polenta Valsugana the only type sold by our Waitrose, and the texture was a little gritty for my liking. I wonder if there is a better type to use for this recipe?
BeccaJThomas
6th Apr, 2014
5.05
Delicious! I used 3 large oranges, as suggested by others. Very tasty and moist

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