Orange polenta cake with honey syrup recipe

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 578 calories / serving
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As Italian-inspired desserts go, this orange and almond polenta cake is definitely one of our favourites. Served with a sticky honey and orange syrup, it makes a delicious dessert or party treat – just add a dollop of vanilla cream!

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm (8in) round springform tin with nonstick baking paper and grease with sunflower oil.
  2. In a bowl, combine the flour, sugar, ground almonds and polenta. Add the orange zest and juice, eggs, honey and oil; mix to combine. Spoon the cake mixture into the prepared tin and level the surface with a spatula. 
  3. Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin before turning out onto a serving plate or cake stand.
  4. For the syrup, put the honey, orange juice and 60ml (2 1/4fl oz) cold water in a microwave-safe jug. Microwave on high for 1 minute, stirring halfway through with a metal spoon, until combined and heated through. Alternatively, put all the ingredients in a pan and warm through on the hob. 
  5. Pour the syrup over the cake and leave to seep in.
  6. Put the yogurt or cream in a small bowl and swirl through the vanilla paste. Scatter over the orange zest. Serve the cake in slices with a dollop of the cream or yogurt on the side.

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  • Ingredients

  • For the cake

  • 150ml (5 1/2fl oz) sunflower oil, plus extra for greasing
  • 225g self-raising flour, sifted
  • 80g caster sugar
  • 80g (3oz) ground almonds
  • 120g (4oz) polenta
  • 1 large orange, zested and juiced (approx 140ml or 1/4pt)
  • 3 eggs, lightly beaten
  • 2 tbsp clear honey
  • For the syrup

  • 100ml (3fl oz) honey
  • 1 large orange, juiced (140ml or 1/4pt orange juice), plus extra zest, to decorate
  • To serve

  • 150g (5oz) Greek yogurt or double cream
  • 2 tsp vanilla paste
  • Energy 2435kj 578kcal 29%
  • Fat 22g 32%
  • Saturates 3g 15%
  • Sugars 36g 40%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 85g Protein 14.7g Fibre 4.1g


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