Orange Polenta Cake

Orange and Madhūka Polenta Cake baking recipe image
Orange and Madhūka Polenta Cake baking recipe image

Orange Polenta Cake

A soft, delicate and pillowy cake that is packed with flavour and hard not to eat all in one go!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10


  • 200 g Unsalted butter, softened
  • 200 g Golden caster sugar
  • 3 Eggs, beaten
  • 200 g Ground almonds
  • 100 g Coarse polenta
  • 1 tsp Baking powder
  • 2 Oranges, rinds grated and juice extracted
  • 1.5 tsp Orange blossom water
  • 50 g Madhūka Nibs
  • 2 tbsp Icing sugar
  • 3 Cardamom pod, crushed


  • Preheat the oven to 180°C, 160°C fan, Gas mark 4. Lightly grease and base line a 20cm spring-form tin.
  • Cream together the butter and sugar until light and fluffy, then slowly beat in the eggs, adding a little at a time – spoon a little ground almonds in with the eggs if the mixture starts to curdle.
  • Stir in the polenta, baking powder, orange rind, 1 tsp orange blossom water and Madhūka nibs.
  • Spoon into the tin and bake for 60-70 minutes, until a knife inserted in the centre comes out clean.
  • While the cake is cooking place the orange juice, icing sugar remaining orange blossom water and cardamom pods in a small pan and bring to the boil and then simmer for 2-3 minutes. Leave to cool.
  • Remove the cake from the oven and leave to cool in the tin for 10 minutes.
  • Remove from the tin and place on a cooling rack. Pierce the top of the cake with a cocktail stick and brush over half of the orange syrup.
  • Serve the cake with thick yoghurt or crème fraiche and a drizzle of the remaining orange syrup.

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