Recipes › Orange polenta cake

Orange polenta cake

Preparation Time
20 minutes

Cooking Time
50 minutes

Serves 12

A tangy, moist cake which can be made with every type of orange or even lemons and limes. It keeps really well and gives satisfying portions.

By Innovative & Pam Corbin



125g PURE Maize Flour (Polenta) 500g
225g ground almonds
1 tsp PURE Baking Powder
225g butter/hard margarine (cubed and softened)
200g caster sugar
3 oranges orange zest, finely grated
3 eggs, (medium)

for the syrup

100ml orange juice
50g golden caster sugar

Preparation Method

  1. Preheat the oven to 170°C. Grease a 23cm loose-bottomed/springform tin and line the base with paper. Weigh the polenta, almonds and baking powder into a bowl and mix them well together.
  2. Weigh the butter into a large mixing bowl and beat it until light and creamy (a handheld electric mixer is ideal for this). Add the sugar and half of the orange zest and beat again.
  3. Add the eggs one at a time and beat each one in well before adding the next. (If your butter is well creamed the mixture won’t curdle).
  4. Carefully fold in the polenta and almond mix using a large metal spoon; you want to retain the lightness of the beaten butter and eggs.
  5. Spoon the mixture into the tin and gently spread it evenly with a spoon. Bake until the top is golden and springs back when touched.
  6. Warm the orange juice, remaining zest and sugar in a pan until the sugar has dissolved and then allow to simmer for a few minutes. Prick the surface of the cake and spoon the syrup over while the cake is still hot. Cool in the tin.


I adore citrus zest so I didn't strain the syrup, rather spooned the whole mixture onto the cake - you can do either. If you get a lot of zest from your fruit then you can always freeze any surplus in a small ziplock/food bag.