Zesty Orange Polenta Cake Recipe: Sunshine in Every Bite

Sweet memories often spark when you stumble upon a delightful orange polenta cake that connects comfort with sophisticated flavors.

Mediterranean kitchens inspired this rustic dessert, blending citrus brightness with hearty cornmeal textures.

Sunlight seems to dance through each golden slice, promising warmth and satisfaction.

Rich almond notes complement the zesty orange undertones, creating a harmonious balance.

Crumbly yet moist, this cake invites relaxation and indulgence with every single bite.

Seasonal oranges bring a natural sweetness that transforms simple ingredients into something magical.

You’ll want to savor each forkful and share this delectable treat with someone special.

Why Mary Berry Orange Polenta Cake Is A Bright Pick

• Boost Baking Skills: Master a delightful Mediterranean-style cake that introduces you to unique ingredients like polenta and blossom water, perfect for expanding culinary techniques.
• Crowd-Pleasing Dessert: Serves multiple people with its beautiful golden texture, making it an ideal choice for gatherings, afternoon tea, or casual family celebrations.
• Sensory Delight: Combines rich orange zest and aromatic blossom water, creating a sophisticated flavor profile that tantalizes taste buds with its unique Mediterranean-inspired essence.
• Simple Ingredient Magic: Requires minimal ingredients and basic baking tools, allowing both novice and experienced bakers to create an impressive dessert without complicated steps.

What You’ll Need For Mary Berry Orange Polenta Cake

• Butter: A rich, creamy ingredient that provides moisture and flavor to the cake.
• Sugar: Adds sweetness and helps create a tender texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla: Enhances the overall flavor profile of the cake.

• Almonds, Ground: Adds nutty flavor and provides a delicate texture to the cake.
• Polenta: Gives the cake a unique, slightly grainy texture and golden color.
• Baking Powder: Helps the cake rise and creates a light, airy consistency.

• Orange Zest: Provides a bright, citrusy aroma and flavor to the cake.
• Blossom Water: Adds a delicate, floral note to the cake's taste.

• Orange Juice, Sugar: Creates a sweet, citrusy syrup to moisten and enhance the cake's flavor.

• Yoghurt, Cream: Optional accompaniments that complement the cake's texture and taste.

How To Make Mary Berry Orange Polenta Cake Step By Step

Step 1: Warm Up the Oven

Crank your oven to 160°C (320°F). Grab a 20cm springform pan and give it a light coating of butter or cooking spray, then line the bottom with parchment paper.

Step 2: Whip Up the Base

Using an electric mixer, cream together butter and sugar until the mixture becomes fluffy and turns a light, pale color. This process helps create a soft, tender cake texture.

Step 3: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and blend until everything is smooth and well combined.

Step 4: Mix Dry Ingredients

• Ground almonds
• Polenta
• Orange zest
• Orange blossom water
• Baking powder

Gently fold these ingredients into the wet mixture, creating a harmonious batter.

Step 5: Bake to Golden Perfection

Transfer the batter into your prepared pan. Slide it into the preheated oven and bake for 40-50 minutes. Look for a beautiful golden color and a toothpick that comes out clean when inserted.

Step 6: Cool and Release

Let the cake rest in the pan for 10 minutes. Carefully remove from the springform, transferring to a wire rack.

Step 7: Create Citrusy Syrup

Simmer syrup ingredients on the stovetop for about 10 minutes. Allow to cool slightly.

Step 8: Infuse with Flavor

Use a skewer to poke small holes across the cake’s surface. Gradually brush the syrup over the cake, allowing it to soak in completely.

Step 9: Serve and Enjoy

Plate your cake and serve with a dollop of yogurt or fresh cream. Relish the rich, orangey goodness!

Baking Tips For Mary Berry Orange Polenta Cake

• Measure Precisely: Use exact measurements for polenta and almonds to ensure perfect texture and consistency.
• Control Moisture: Poke holes gently in cake to help syrup absorb evenly without breaking cake structure.
• Watch Baking Time: Check cake at 40 minutes to prevent over-browning, as ovens vary in temperature performance.
• Boost Flavor Depth: Add extra orange zest for more intense citrus notes and aromatic complexity.
• Serve Strategically: Let cake cool completely before adding syrup to maintain its delicate crumb and prevent sogginess.

Ways To Change Up Mary Berry Orange Polenta Cake

• Lemon Polenta Cake: Replace orange zest with lemon zest and blossom water with lemon juice for a tangy citrus variation.
• Gluten-Free Almond Polenta Cake: Use certified gluten-free baking powder and ensure all ingredients are gluten-free for those with celiac disease.
• Dairy-Free Version: Substitute butter with coconut oil or vegetable oil, and serve with coconut yoghurt instead of dairy cream.
• Reduced Sugar Option: Replace sugar with monk fruit sweetener or stevia, and use a lighter syrup made with minimal honey or maple syrup.

What To Serve With Mary Berry Orange Polenta Cake

• Sip Refreshing Orange Muscat: Enhance the cake's vibrant citrus notes with a chilled glass of sweet, aromatic orange muscat wine that mirrors the dessert's bright orange zest.
• Serve Lavender-Infused Cream: Dollop a delicate lavender-infused whipped cream alongside the cake to add a subtle floral complexity that beautifully balances the polenta's rustic texture.
• Match with Almond Biscotti: Accompany the cake with crisp almond biscotti, creating a harmonious nutty counterpoint that echoes the cake's ground almond base and provides a delightful textural contrast.

Storing Mary Berry Orange Polenta Cake The Right Way

• Store covered in an airtight container for up to 4 days. Keep cake in the bottom shelf away from strong-smelling foods.
• Wrap individual slices in plastic wrap, then place in freezer bag. Freeze for maximum 2 months. Label with date.
• Keep on a cake stand with loose cover for 2 days maximum. Ensure space is cool and dry.
• Warm slice gently in microwave for 15-20 seconds. Alternatively, place in preheated oven at 150C for 5-7 minutes to restore moisture and softness.

Questions About Mary Berry Orange Polenta Cake Answered

• What makes polenta different from regular flour in this cake?

Polenta adds a unique, slightly grainy texture and nutty flavor that creates a denser, more rustic cake compared to traditional wheat flour.

• Is blossom water necessary for the recipe?

Blossom water provides a delicate floral note, but you can substitute with extra orange zest or vanilla extract if unavailable. It adds an optional aromatic touch to the cake.

• Can I use a different type of citrus for this cake?

Yes, you can replace orange zest with lemon or mandarin zest. Each citrus will bring its own distinct flavor profile to the cake while maintaining the recipe’s core structure.

• Why are almonds included in the recipe?

Almonds contribute richness, provide additional moisture, and enhance the cake’s texture, creating a more complex and nutty flavor alongside the orange and polenta base.

Orange Polenta Cake Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 5 mins
• Yield: 8 1x

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Description

Sweet Mediterranean sunshine radiates through this Orange Polenta Cake, blending citrusy brightness with rustic Italian charm. Moist crumbs melt on your palate, delivering a delightful slice of coastal comfort that transports senses directly to sun-drenched Italian kitchens.

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Ingredients

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Cake Ingredients:

• 200 grams (7 ounces) unsalted butter
• 200 grams (7 ounces) demerara sugar
• 3 large free-range eggs
• 200 grams (7 ounces) ground almonds
• 100 grams (3.5 ounces) coarse polenta
• 2 oranges
• 1 teaspoon gluten-free baking powder
• 5 cardamom pods
• 1 teaspoon vanilla essence
• 1 teaspoon orange blossom water

Syrup Ingredients:

• 250 milliliters (8.5 fluid ounces) orange juice
• 30 milliliters (1 fluid ounce) orange blossom water
• 125 grams (4.4 ounces) golden caster sugar

Greasing Ingredient:

• Unsalted butter (extra for greasing)

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Instructions

1. Prepare the baking vessel by lightly greasing a 20cm springform pan and lining its base with parchment paper. Set oven temperature to 160°C (320°F).
2. Using an electric mixer, whip butter and sugar until the mixture becomes pale and fluffy, creating a smooth foundation for the cake.
3. Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Mix in vanilla extract for enhanced flavor.
4. Gently fold dry ingredients – ground almonds, polenta, orange zest, orange blossom water, and baking powder – into the wet mixture, creating a cohesive batter.
5. Transfer the batter into the prepared springform pan, spreading evenly with a spatula to ensure uniform baking.
6. Bake in the preheated oven for 40-50 minutes, watching for a golden-brown surface and a firm texture when gently pressed.
7. Allow cake to rest in the pan for 10 minutes after removing from oven, then carefully release and transfer to a cooling rack.
8. Prepare citrus syrup by simmering orange juice, sugar, and orange blossom water for approximately 10 minutes until slightly thickened.
9. Using a skewer, create small holes across the cake’s surface to facilitate syrup absorption.
10. Gradually brush the warm syrup over the cake, allowing it to seep into the perforations and enhance moisture.
11. Serve chilled or at room temperature, accompanied by a dollop of yogurt or whipped cream.

Notes

• Check cake doneness by inserting a skewer into the center, which should come out clean with just a few moist crumbs.
• Swap traditional flour with polenta for a naturally gluten-free dessert perfect for those with wheat sensitivities.
• Toast almonds briefly before grinding to enhance their nutty flavor and add depth to the cake’s overall taste profile.
• Allow cake to rest after syrup application, enabling better absorption and creating a wonderfully moist texture that melts in your mouth.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 385 kcal
• Sugar: 30 g
• Sodium: 55 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg