Orange Polenta Cake

Orange Polenta Cake

I love using citrus fruits in cakes and desserts, especially during the summer months. They are light and refreshing and don’t feel heavy after a meal.  This cake is made with mainly polenta and a little flour, its light with a bit of a crunchy outer!

Orange Polenta Cake (BBC Good Food – serves 12)


250g unsalted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp. baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)
100g golden caster sugar


  • 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.
  • 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.
  • 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 a dollop of crème fraiche

Orange Polenta Cake with Creme Fraiche