Orange polenta cake

Orange polenta cake

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(76 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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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/
maryechappell
5th Aug, 2012
5.05
Great cake, did take longer to cook, poured on the glaze while still quite hot and it soaked in, ate it on its own and with vanilla icecream, will make again soon
hebberd
31st Mar, 2012
This is the best ever polenta cake that I have ever made, and I am so pleased with Good Foods Receipe.
prydea
16th Mar, 2012
5.05
Lovely cake - everyone who had a piece thought so. For the recipe, though, it would be helpful to indicate the "correct" amount of orange juice to include in the cake rather than 100ml less than you get from juicing two oranges. The fruit I used didn't produce much more than 100ml of juice in total, so I had to use three oranges to get a reasonable consistency. I used the zest from the third orange within the glaze, and that worked well.
halfatacus
12th Mar, 2012
4.05
just made this cake - it was fine but not as moist on its own as i would have liked. The glaze was lovely but was too sweet to use to moisten cake. I only got about 40mls of juice in the cake itself...could that be it? Others think its great though!
marielavelle
26th Feb, 2012
5.05
I'm no baker but this recipe is delish! We had it with creme fraiche instead of the ice cream.
marielavelle
26th Feb, 2012
5.05
I'm no baker but this recipe is delish! We had it with creme fraiche instead of the ice cream.
sargentliz
23rd Feb, 2012
As I was making this I realised I had 3 different recipes muddled in my head and had the wrong quantities of ingredients mixed up. I proceeded with replacing the plain flour with 200g ground almonds. I added 2 tablespoons of Amaretto to all the orange juice and reserved 100ml of the juice for the glaze, adding the rest to the cake mixture. The result was an amazing, moist gluten free dessert/cake which was great served with Greek yoghurt. It could cope with more Amaretto and I wondered what it would taste like with Cointreau instead.
elleypelley
17th Feb, 2012
2.05
Disappointing. Made as per recipe and cooked slightly longer. Skewer came out clean, as recommended but when cut the centre of the cake was gooey and really vile. The polenta gives an unusual texture. Love or hate I guess. Glaze was a disappointment as well. Marmalade would have made a much more attractive and tasty glaze.

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