Orange polenta cake

Orange polenta cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
juicylucy666
13th Jan, 2013
5.05
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!!
katie_besson
20th Nov, 2012
5.05
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.
oliboo31
8th Nov, 2012
5.05
Oops, I forgot to say that I used semolina as I had no polenta (having read other comments) and my partner is half Italian!
oliboo31
8th Nov, 2012
5.05
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.
andrealphus
4th Nov, 2012
4.05
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...
marinamaz
24th Oct, 2012
5.05
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!
sammarlowuk
7th Oct, 2012
5.05
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/
cappuccinomonkey
25th Aug, 2012
5.05
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.
ians75
18th Aug, 2012
Used 4 lemons instead of oranges, for adults only try adding 30 ml gin to the syrup, very popular!
moominbadger
5th Aug, 2012
2.05
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/

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.