Select Page

Free Delivery on Orders Over £40: More Info

Orange Polenta Cake

by

 Prep Time | 20 minutes
 Cooking Time | 50 minutes
 Serves | 12 people

Our Notes

Inspired by Pam Corbin, this cake keeps very well and tastes even better the next day. If you like zest you could add a little more to the mix, and some ground cloves or other warming spice would pep it up beautifully!
Print Friendly, PDF & Email

Ingredients

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

For the Syrup
100ml orange juice (from 2-3 oranges)
50g golden caster sugar

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 the Orange Polenta Cake 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 your Orange Polenta Cake in the tin.

Latest Recipes

Rich Fruit Cake

Rich Fruit Cake

Grease and line a 19cm (7.5”) round cake tin with double thickness greaseproof paper.Weigh all the ingredients into a mixing bowl and beat with a large spoon until well mixed (4-6 mins).Place the mixture into the prepared tin and smooth over with the back of a wet...

read more
Rhubarb Crumble

Rhubarb Crumble

Preheat oven to 200°C/400°F/Gas Mark 6. Prepare and grease an ovenproof dish.Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways and toss with the sugar and cornflour. Add the rhubarb to the prepared dish. Alternatively you can leave the rhubarb to...

read more
Rhubarb & Strawberries Crumble

Rhubarb & Strawberries Crumble

Preheat oven to 200°C/400°F/Gas Mark 6. Prepare and grease an ovenproof dish.Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways and toss with the sugar and cornflour. Add the rhubarb to the prepared dish. Alternatively you can leave the rhubarb to...

read more
Pumpkin & Potato Pasties

Pumpkin & Potato Pasties

Weigh out the flour and salt into a bowl and rub in the butter/margarine until it resembles breadcrumbs.Add 5 – 6 tbsp of cold water to bring the mix together. The pastry dough will look and feel like there is too much water in it, but this is fine. For best results...

read more
Profiteroles

Profiteroles

Weigh the margarine into a saucepan with the water. Heat until the margarine is melted then bring to the boil.Remove from heat and quickly tip in the flour all at once. Beat vigorously with a wooden spoon until the paste forms a ball, leaving the sides of the saucepan...

read more
Plum Crumble

Plum Crumble

Preheat oven to 190°C/375°F/Gas Mark 5.Thoroughly mix the brown sugar, flour, cinnamon and ground ginger and add it to plums mixing it well. Arrange skin side up, in ungreased, deep 9-inch pie plate.To make the crumble combine the sugar, baking powder, flour,...

read more