Orange polenta cake

Orange polenta cake

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(79 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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4th Jun, 2013
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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
6th Apr, 2013
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.
20th Feb, 2013
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!)
13th Jan, 2013
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!!
20th Nov, 2012
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.
8th Nov, 2012
Oops, I forgot to say that I used semolina as I had no polenta (having read other comments) and my partner is half Italian!
8th Nov, 2012
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.
4th Nov, 2012
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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