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Mary Berry Orange Polenta Cake

Mary Berry Orange Polenta Cake
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-orange-polenta-cake/