Mary Berry’s Orange Polenta Cake


I can never resist Mary Berry’s new Cookbooks. There are always some new dishes I must try.

There are several recipes in her new Classic book  and it’s great to have a cake for our gluten-sensitive grandson.

This Orange Polenta Cake is delicious though i’d have been pushed to fit it into a 20cm cake tin. My 23cm springform tin was just right.

Cookery was amongst the several  Further Education classes I took after i retired as a consultant pathologist. Joyce was the best tutor by far. Not only were all her recipes tried and tested – foolproof – but I learnt how to follow and adapt recipes from all different sources.


Orange Polenta Cake

Bake 160°C 65 mins

300gm marg/ butter
300gm caster sugar

300gm ground almonds
150gm.fine polenta
1 teaspoon baking powder

4 lightly beaten eggs
1 orange – juice and finely grated zest

For the glaze
1 orange – juice and finely grated zest
75 gm caster sugar
2 tab water
Place in a small saucepan

Grease and line the base of a 23cm springform cake tin
Combine dry ingredients in a medium bowl
Cream the marg/ butter and sugar until light and smooth
Add the eggs one at a time interspersed with the dry ingredients
Stir in the orange juice and zest

Spoon into the prepared tin and level the surface
Bake 160°C until golden brown and a skewer comes out clean
Allow to cool in the tin for 10 mins then loosen

Stir the glaze over a low heat until the sugar has dissolved
Raise the heat and simmer until syrupy
Spoon carefully over the cake so that the zest is evenly distributed

Serve with whipped cream or crème fraiche and a spoonful of compote if liked
Freezes well

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