Gluten free orange polenta cake

Cooks in 45 minutes

You will need

  • Stand mixer or electric mixer
  • 20cm springform cake tin
  • Saucepan
  • Large bowl
  • Spatula
  • Small ladle
  • Baking paper


Serves 12
  • 110g polenta
  • 225g ground almond
  • 225g butter, room temperature
  • 225g caster sugar
  • 3 medium free-range eggs
  • ½ tsp of baking powder
  • Pinch of salt

For the orange syrup

  • 100ml orange juice
  • 80g sugar
  • 1 small cinnamon stick

Preparation Method

105 minutes
  1. Preheat the oven to 170˚C/Gas mark 3½. Grease a 20cm diameter springform tin and line the base with baking paper.
  2. Beat the butter and sugar in a bowl until the mixture is light and pale. Crack in the eggs one at the time.
  3. In a large bowl, combine the ground almonds, polenta, baking powder and salt,then add this to the butter mixture and fold with a spatula until just combined.
  4. Spread the mixture into the tin and bake for 45 minutes, or until the top of polenta cake is lightly brown and is coming away slightly from the sides of the tin.
  5. Remove polenta cake from the oven and set aside for few minutes till you make orange syrup.
  6. To make the syrup, place all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 2-3 minutes. Turn off the heat and using small ladle drizzle orange syrup over the polenta cake. Transfer cake on a wire rack and allow to cool completely.
  7. Divide orange polenta cake into the 12 portions and serve with a lightly whipped cream or crème fraîche.

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