Orange polenta cake

Orange polenta cake

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(76 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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20th Apr, 2014
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?
6th Apr, 2014
Delicious! I used 3 large oranges, as suggested by others. Very tasty and moist
2nd Mar, 2014
Great recipe, blogged here.
23rd Feb, 2014
Made this three times now - it's a great as a cake with tea or as a pudding with creme fraiche. I now use zest from two oranges and juice from four. Also following advice on making it gluten free by using 100 gram gluten free flour and 100 gram ground almonds. A good cake to take somewhere as easily transported in the tin.
Yum Yum
15th Feb, 2014
This was a real hit! Would be great as a dinner party pud. I used ordinary white caster sugar and served it with the lightly whipped double cream I had in the fridge. Creme fraiche, vanilla ice cream, or the suggested lemon ice cream would be just as good. Mine took 1 hour to cook. I thought the amount of glaze was too much but I took my time and applied it slowly to allow it took sink in- was just right. Will definately do again.
12th Jun, 2013
Lovely cake, the baking time does take longer but well worth the wait. I used extra orange zest and juice its just delicious and it great on its own.
4th Jun, 2013
Yikes, also forgot to add that I added a decent glug of cointreau.
4th Jun, 2013
Forgot to rate
4th Jun, 2013
Fabulous cake. I exchanged the flour for ground almonds and used zest and juice from 3 large oranges. The flavour really packed a punch and the texture was really nice, so moist. Took approx. an extra 10 or so mins to cook.
28th Apr, 2013
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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