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Orange polenta cake with honey syrup recipe

103 ratings

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! See method

Serves 6
15 mins to prepare and 45 mins to cook
578 calories / serving
Vegetarian

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

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

Method

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.
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.
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.

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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.
Pour the syrup over the cake and leave to seep in.
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.