Orange & coriander drizzle cake

Orange & coriander drizzle cake

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(15 ratings)

Prep: 5 mins Cook: 1 hr, 30 mins - 1 hr, 45 mins plus cooling


Cuts into 10-12 slices
This fruity bake has a whole orange whizzed up and added to the batter for a zesty teatime treat

Nutrition and extra info

  • without decoration

Nutrition: per slice (12)

  • kcal304
  • fat14g
  • saturates8g
  • carbs41g
  • sugars28g
  • fibre1g
  • protein4g
  • salt0.5g


  • 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g golden caster sugar
  • 2 tbsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 50g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g self-raising flour
  • 1 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…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the decoration

  • 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g golden caster sugar
  • 100g icing sugar


  1. To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.

  2. Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.

  3. Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch – a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.

  4. Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.

  5. When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.

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Comments, questions and tips

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8th Feb, 2018
Has anyone tried making this cake with semolina instead of polenta? Was it a success?
Penny C
24th Oct, 2016
I made this cake yesterday to bring it to work today (so I resisted the temptation yesterday!). It has just been pronounced by two colleagues "delicious!" and I am allowed to make it again. I had a slice myself and it was, indeed, "delicious", although I'm blowed if I can tell what the coriander seeds bring to it. I used the full two tablespoons of them, too! I will *definitely* be making this again. In fact, I'm tempted to go and cut myself a second slice right now ...
Robie Robbs
28th Mar, 2016
Im a beginner and i need help because i dont know what some ingridients are...what are coriander seeds and what is polenta
1st Aug, 2016
Polenta is cornmeal not to be confused with cornflour, coriander is the seed of Cilantro, it's very floral and it goes beautifully with Orange. Hope this helps
27th May, 2016
Polenta is often used in Italian cooking, and is ground maize. Don't confuse with cornflour in UK which is much too fine a powder for these recipes. Coriander seeds are common in Indian and some middle eastern recipes, and can be found amongst the spices in a good supermarket or grocers. Ground coriander is perhaps more commonly found, but from other comments may not work as well. It does tend to lose its flavour in the store cupboard if ready ground. Enjoy your cooking,it's great fun!
7th Feb, 2016
This is a beautifully moist and orangey cake.I am surprised there are not more comments. I have never used polenta before, so I have learnt what it is now. Especially after buying cooked polenta by mistake!! Making the sugary orange peel decoration is worth the effort. I will be making this again.
11th May, 2015
Enjoyed making this cake over the weekend but could hardly taste the coriander……admittedly, I used ground coriander rather than the seeds (couldn’t find my pestle and mortar!) as thought it wouldn’t be too much of an issue….but maybe this was why! I was however impressed by the cooking and blitzing of the whole orange…. the rind was soo supersoft which I was amazed by, as imagined I would have bits of rind in the batter but it worked a treat. I guess I should try it again using the coriander seeds but really surprised that there was no taste of coriander at all with the ground stuff….
29th Mar, 2015
Made this yesterday, worth the effort, a little different, but yummy, enjoyed by all, no one realised that the hidden ingredient was coriander, but it does work well.
17th Feb, 2015
Enjoyed making this cake on the weekend. Cake was moist and was surprisingly subtle in flavour. Tasty and enjoyed by all. Will make again
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