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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24th Oct, 2012
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!
7th Oct, 2012
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
25th Aug, 2012
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.
18th Aug, 2012
Used 4 lemons instead of oranges, for adults only try adding 30 ml gin to the syrup, very popular!
5th Aug, 2012
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/
5th Aug, 2012
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
31st Mar, 2012
This is the best ever polenta cake that I have ever made, and I am so pleased with Good Foods Receipe.
16th Mar, 2012
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.
12th Mar, 2012
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!
26th Feb, 2012
I'm no baker but this recipe is delish! We had it with creme fraiche instead of the ice cream.


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