Luxury orange and almond polenta cake

(141 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Orange and almond cake
Orange and almond cake
  • Serves: 10

  • Cooking time:

Polenta cake might not sound like your cup of tea, but if you need a gluten-free cake recipe, polenta is the perfect substitute for flour and still tastes the same in your sponge! This deliciously moist orange and almond polenta cake might be luxury but it is low-effort baking as it requires just six ingredients, most of which you're bound to have in your cupboards. You might have thought you couldn't make cake without flour but polenta is a great substitute for those with a gluten intolerance and makes baking with coeliac easy and delicious!


  • 2 small oranges
  • 5 large eggs
  • 175g (6oz) caster sugar
  • 175g (6oz) ground almonds
  • 50g (2oz) polenta (cornmeal)
  • 5ml (1tsp) baking powder

For the orange syrup:

  • 50g (2oz) caster sugar
  • Juice of 1 large orange

Polenta should be readily available in your supermarket - check the 'foods of the world' section - but if you can't find it, you can use stoneground cornmeal instead.


  1. Place the oranges, unpeeled, in a pan, cover with water and bring to the boil. Lower the heat, cover and simmer for 1¼ hrs until very soft. Drain and cool for 30 mins.
  2. Preheat the oven to 190°C (375°F, gas mark 5). Grease and lightly flour a 24cm (9½ in) springform cake tin and line the base with greaseproof paper.
  3. Roughly chop the boiled oranges, removing any pips. Place in a food processor or blender and purée. Whisk together the eggs and sugar for 1-2 mins then stir in the ground almonds, polenta and the baking powder, followed by the puréed oranges.
  4. Pour into the tin and bake for 40-45 mins until light golden and just firm to the touch. Leave to cool in the tin for 10 mins then turn out and cool completely.
  5. To make the syrup, place the sugar and 60ml (4tbsp) water in a small pan and heat until the sugar dissolves. Boil, without stirring,
  6. until the mixture turns light golden. Remove from the heat and add the orange juice. It will bubble and caramelise so reheat gently until dissolved.
  7. Serve the cake in thin slices with the warm or cold syrup and crème fraîche. Lightly dust with icing sugar.

If you want to make a classic orange cake, try our recipe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 253(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(141 ratings)

Your comments

comments powered by Disqus

FREE Newsletter