Power by dinner4good.com

Time to cook: 1 - 1.5 hours

DESSERT: Orange and Almond Polenta Cake

This is a subtly flavoured and wonderfully moist cake which works well as a dessert at dinner parties. It can be made a day or so in advance, can be eaten cold or reheated gently in the microwave or oven... and it freezes well too!

We like to serve it with an orange sauce but you could serve it with cream or ice cream... especially delicious if the cake is warm.


Serves 8-10


  • 200g butter
  • 200g caster sugar
  • 200g ground almonds
  • 100g polenta
  • 1.5 teaspoons baking powder
  • 3 medium eggs
  • 3 medium sized oranges - zest and juice
  • 125g soft brown sugar


  • 250ml fresh orange juice
  • 60g soft brown sugar
  • Cointreau or Grand Marnier to taste

To decorate

  • Icing sugar
  • Grated chocolate - as much or as little as you like!


For the quantities we give you’ll need a 9 inch cake tin, ideally a loose bottomed one. Grease the tin and line the bottom with greaseproof paper or baking parchment.


  1. Preheat the oven to 180 ̊C, 170 ̊C for a fan oven or gas mark 4.
  2. Cream the butter and caster sugar in a large bowl until pale and creamy. This is easier with an electric mixer but can be done by hand.
  3. In a separate bowl, mix together the almonds, polenta and baking powder.
  4. Add some of the dry almond / polenta mixture to the butter and sugar, mixing well, then add the eggs, beat again and then finally beat in the remaining almond / polenta. Lastly, mix in the orange zest.
  5. Spoon into the cake tin and bake for 30-40 minutes.
  6. While the cake is cooking make the syrup by heating the orange juice (from the 3 oranges) and the soft brown sugar until the sugar has dissolved.
  7. When cooked, the cake is a lovely golden colour and the edges will have begun to shrink away from the sides of the tin and a cake tester comes out clean. Even if the cake is in the oven a little too long, it won’t dry out because of the amount of syrup that it absorbs later on.
  8. Once cooked, leave the cake in the tin, prick the surface of the cake all over with a fork... to at least 2cm in depth and then pour the syrup over. It seems a huge amount of liquid but it will be absorbed! Leave to cool in the tin.
  9. When you’re ready, turn onto a serving plate, sprinkle with icing sugar and chocolate, and serve with the orange sauce.


  1. Just like the syrup for the cake, heat the orange juice with the sugar... if you like you can add a touch of liqueur - Cointreau or Grand Marnier work well.


Recipe author: The Dinner4Good Team

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