Mary Berry Orange Polenta Cake Recipe

Mary Berry Orange Polenta Cake is a bright, citrusy, and beautifully moist cake made with fine polenta and ground almonds. Its texture is soft, tender, and slightly grainy in the most pleasant way, absorbing the warm orange syrup poured over the cake after baking. This dessert feels refreshing yet indulgent and works wonderfully for afternoon tea, celebrations, or as a gluten-friendly bake when using gluten-free flour.

The natural orange aroma, combined with the subtle nuttiness of almonds, makes this cake a comforting treat that stands out for its simplicity and elegance.

What Is Mary Berry’s Orange Polenta Cake?

Mary Berry Orange Polenta Cake is a moist citrus cake made with polenta, ground almonds, and orange zest, then finished with a glossy orange syrup. The polenta gives it a unique tender crumb, while the syrup keeps the cake soft and enhances the citrus flavour.

Other Popular Mary Berry Recipes

• Mary Berry Manor House Cake
• Mary Berry Strawberry Muffins
• Mary Berry Apricot Cake
• Mary Berry Lemon Drizzle Cake in Loaf Tin

Why This Recipe Is Worth Trying

• Naturally moist texture – Polenta and almonds help the cake stay soft for days.
• Beautiful citrus flavour – Fresh zest and syrup add brightness.
• Gluten-friendly option – Easily made gluten-free with GF flour.
• Simple method – One-bowl mixing and an easy syrup topping.
• Perfect for any season – Works for spring, summer, or festive gatherings.

Essential Ingredients to Make Mary Berry Orange Polenta Cake

• 200g unsalted butter, softened
• 200g caster sugar
• 3 large eggs
• 100g fine polenta (cornmeal)
• 140g ground almonds
• 100g self-raising flour (or gluten-free self-raising flour)
• 2 large oranges, zested
• 1 teaspoon baking powder

For the Orange Syrup

• Juice of 2 oranges
• 100g caster sugar

Handy Kitchen Tools for Best Results

• 20cm round cake tin – Ideal size for an even, moist bake.
• Electric hand mixer – Helps cream butter and sugar to a light texture.
• Fine grater or zester – For extracting maximum citrus aroma.
• Mixing bowl – To bring all ingredients together easily.
• Saucepan – Needed to prepare the warm syrup.

Step-by-Step Guide to Making Mary Berry Orange Polenta Cake

Step 1 — Prepare the cake tin

Grease and line a 20cm round tin with baking parchment. Preheat your oven to 160°C (140°C fan).

Step 2 — Cream the butter and sugar

Beat the softened butter and caster sugar until pale, creamy, and fluffy. This helps create a lighter crumb.

Step 3 — Add the eggs

Mix in the eggs one at a time, beating well after each addition. If the mixture curdles, add a spoonful of flour.

Step 4 — Fold in dry ingredients

Add the polenta, ground almonds, self-raising flour, baking powder, and orange zest. Fold gently until fully combined.

Step 5 — Transfer to tin

Spoon the batter into the prepared cake tin and level the top with a spatula.

Step 6 — Bake until golden

Bake for 40–45 minutes, or until the top is golden and a skewer inserted in the middle comes out clean.

Step 7 — Prepare the syrup

While the cake bakes, heat orange juice and sugar in a small saucepan until the sugar dissolves. Simmer briefly to thicken slightly.

Step 8 — Pour syrup over the cake

While the cake is still warm, prick the top with a skewer and slowly spoon the syrup over it, letting it soak through.

Step 9 — Cool and serve

Allow the cake to cool in the tin for 15 minutes before transferring it to a rack. Serve once fully cooled.

What I Got Wrong (And How I Fixed It)

• Cake turning too crumbly – Adding a bit more butter improved the moisture.
• Centre sinking – Ensuring the oven temperature was correct fixed it.
• Syrup running off – Pricking deeper holes helped absorb more syrup.
• Overly coarse texture – Using fine polenta instead of coarse improved tenderness.

Healthier Version of Mary Berry Orange Polenta Cake

• Swap some butter for Greek yoghurt for a lighter crumb.
• Reduce sugar by 20% without losing flavour.
• Use honey in the syrup for natural sweetness.
• Replace some almonds with oat flour for added fibre.
• Serve with low-fat yoghurt instead of cream.

Ingredient Substitutions for Mary Berry Orange Polenta Cake

• Substitute oranges with lemons or blood oranges.
• Replace ground almonds with hazelnut or pistachio meal.
• Swap self-raising flour with plain flour + baking powder.
• Add vanilla extract for extra aroma.
• Replace caster sugar with light brown sugar for a deeper flavour.

Pairing Ideas: What to Serve With Mary Berry Orange Polenta Cake

• Crème fraîche – Light and tangy pairing.
• Greek yoghurt – Adds creaminess without heaviness.
• Vanilla ice cream – Perfect for serving warm slices.
• Fresh berries – Complements the citrus beautifully.
• Whipped cream – Softens the syrupy texture of the cake.

Expert Tips to Make Perfect Orange Polenta Cake

• Use fine polenta to avoid a gritty texture.
• Cream butter thoroughly for a fluffy sponge.
• Do not overmix once flour is added to avoid heaviness.
• Pour syrup gradually for maximum absorption.
• Check early in the oven, as polenta cakes can brown fast.
• Use fresh oranges for the best aroma and brighter taste.
• Let cake rest fully before slicing for neat, clean cuts.

Creative Ways to Customize Mary Berry Orange Polenta Cake

• Add poppy seeds for texture and visual appeal.
• Mix in chocolate chips for a citrus-chocolate combination.
• Make a lemon-orange blend for sharper flavour.
• Use blood oranges for a deep red syrup finish.
• Add rosemary or thyme for a herbal, gourmet twist.
• Top with candied orange slices for a stunning finish.

Storing Mary Berry Orange Polenta Cake the Right Way

• Store at room temperature in an airtight container for 3–4 days.
• Refrigerate if the weather is very warm.
• Freeze slices for up to 2 months, wrapped well.
• Thaw naturally at room temperature before serving.

How to Reheat Mary Berry Orange Polenta Cake (If Needed)

• Warm in the microwave for 10 seconds for softness.
• Heat in the oven at 140°C for 5 minutes to refresh texture.
• Drizzle with extra warm syrup if reheating slightly dries it out.

Nutritional Breakdown (per serving)

• Calories: ~320
• Carbohydrates: 38g
• Fat: 16g
• Protein: 6g
• Sugar: 26g
• Fibre: 1g

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FAQs

Why is my orange polenta cake crumbly instead of moist?

A crumbly texture usually means the batter didn’t have enough moisture or the cake was overbaked. Ensure you use fine polenta, measure ingredients accurately, and add the full amount of syrup while the cake is still warm so it absorbs properly.

How do I stop my polenta cake from becoming too gritty?

Use fine polenta (not coarse cornmeal) for a smoother crumb. Creaming the butter well and allowing the batter to rest for a few minutes before baking also helps soften the polenta.

Why did my orange polenta cake sink in the middle?

Sinking happens when the oven temperature is too low or the batter is overmixed. Ensure your oven is preheated properly and fold the dry ingredients gently to maintain structure.

Can I make this orange polenta cake gluten-free?

Yes. Replace the self-raising flour with a gluten-free self-raising blend. The cake’s texture works naturally well with polenta and almonds, making it one of the easiest cakes to adapt for gluten-free baking.

Wrapping It Up

Mary Berry Orange Polenta Cake is a bright, moist, and beautifully textured bake that celebrates the fresh flavour of citrus. With its syrup-soaked crumb and tender, nutty texture, this cake offers a lovely combination of simplicity and elegance.