La Différence

La Différence
A passion for food

Wednesday, 1 February 2017

Orange Polenta Cake Gluten and Dairy Free

What better a way to spend a rainy afternoon than to do a spot of baking.  What to bake was the question.  I had a few oranges in the fruit bowl and noticed a packet of polenta in the cupboard so the idea was set and an Orange & Polenta cake was on the cards.

This is the most easiest of recipes as you will see later.  The longest part is waiting for the oranges to soften and cool then it's downhill all the way.  The batter is made by just simply mixing all the ingredients together which I then poured into the tin and baked. Don't worry as the batter is very liquid but it bakes perfectly.  The lush soaking syrup can be made whilst the cake is baking.

The cake has a wonderful texture, a delightful little grainy bite but oh so moist and intensely orangey.
Grand Marnier is an optional addition  but makes it fabulous for a dinner party dessert especially if served warm with Thick Creamy Greek Yoghurt, whipped cream or Mascapone     

The Cake Ingredients:-

150 gms Polenta
150 gms Ground Almonds
250 gms Caster Sugar  
2 large oranges
6 large eggs

The Soaking Syrup :-

100 gms Caster sugar
100 ml water
2 large oranges
an optional 2-3 tbsps Grand Marnier  

You will need to grease and line a 21 cm / 8½ inch baking tin 


Add 2  oranges to a pan of water, bring to the boil and simmer until the skins are soft (approximately 30-40 minutes)

 Drain off the water, leave to cool slightly, remove any seeds then blitz until a paste is formed

Leave to cool 

Add all the other cake ingredients to a mixing bowl along with the pulped orange and mix well together

 Pour into the prepared baking tin.  The batter is fairly runny but don't worry.

Bake in a pre-heated oven 180C / 160c for a fan oven  Gas mark 4  ( US 350 F)

Mine took exactly an hour in my fan oven set to 160c /350F but check with a skewer after 45/50 minutes. If it comes out clean then it's baked through. Leave to cool for 10 minutes or so.  Skewer the cake all over the top ready for the soaking syrup.

Whilst the cake is baking make to soaking syrup.  Add the remaining sugar and 100 ml water to a pan bring to the boil and simmer uncovered for 10 minutes.  Add the orange zest & juice from one orange and thinly slice the remaining orange and add to the pan. At this stage you can add the optional Grand Marnier.  Continue simmering for just a few minutes. Until the orange slices are softened but not falling apart.

Carefully remove the cake from the baking tin taking off the baking parchment before placing on your serving dish

Spoon over the syrup, (there's quite a lot but the cake will soak it up)  and arrange the orange slices around the cake.

Just before serving sprinkle with a little icing sugar

I served mine whilst still warm with a dollop of delicious thick Green Yoghurt but it would be perfect with whipped cream or mascarpone cheese 



  1. That looks fabulous Dor, need Polenta and oranges and I'm on it xx

  2. Thanks Niki, I hope you enjoy it.. it's a real doddle to make ♥

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  4. This looks gorgeous Doreen. Think the oven temp. for USA could be wrong, would hate for American bakers to waste their ingredients!

    1. Ooops, how did I do that... thank you so much Eleanor, it's very much appreciated... I've amended the temperature now. ♥

  5. This looks absolutely divine, Dor!

  6. I've made a version of this kind of cakes with clementines (which cook quicker) and loved it and know I'd love this too.

    1. I love the sound of that Caroline it would be perfect over the Christmas period too ♥

  7. I made a polenta cake not to long ago! It was a hit with everyone! Can't wait to try yours!

  8. Dor you are so amazing with cakes! This sounds wonderful. Pinning to make it later!

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥