Orange polenta cake

Gluten-free Orange polenta cake

Prep time: 15 minutes

Cook time: 60 minutes

Serves: 10

Calories: 475

Orange polenta cake with a delightful orange and lime syrup. This cake is moist and crumbly but also soft and dense. And most important of all, it’s super delicious. For a dairy-free version the butter can be substituted with coconut oil.

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Orange polenta cake

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Serves: 10
  • Calories 475


  • 200 g unsalted butter
  • 100 g caster sugar
  • 100 g demerara or brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 200 g almond flour
  • 100 g polenta
  • 2 oranges, zest
  • 1 tsp baking powder, gluten-free
  • 1 pinch salt


  • 150 ml orange juice
  • 50 ml lime juice
  • 100 g caster sugar


Polenta cake

  • 1)

    Preheat the oven to 170 degrees Celsius. Line the bottom of the springform tin (20 cm) with baking paper and grease the sides.

  • 2)

    Beat the butter and sugar in a large bowl until light and creamy. Mix in the eggs, then stir in the vanilla essence.

  • 3)

    Then stir ground almonds, polenta, orange zest and baking powder and a pinch of salt into the cake mix.

  • 4)

    Pour the mixture into the tin and bake for 60 minutes, or until golden brown on top and an inserted toothpick comes out clean.

  • 5)

    Remove the tin from the oven and leave to cool completely.

Orange and lime syrup

  • 1)

    In a small saucepan, heat the orange juice, lime juice and sugar. Simmer over a medium-low heat for about 10 minutes, or until slightly0 thickened. Set aside to cool.

  • 2)

    Prick the cooled polenta cake all over with a skewer, then brush generously with the syrup.

  • 3)

    Remove from the cake tin. Serve with a dollop of crème fraîche or some whipped cream.

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