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Orange blossom & almond polenta cake

Polenta makes a lovely, fluffy flour substitute in this zesty cake

Course Dessert
Cuisine baking
Keyword Polenta cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Calories 405 kcal
Author Lakeland


For the cake

  • 150 g butter plus extra to grease
  • 150 g caster sugar
  • 4 large free-range eggs beaten
  • 100 g Greek-style yoghurt
  • 2 tsp Nielsen-Massey Orange Blossom Water
  • 200 g ground almonds
  • 200 g instant polenta
  • A pinch of salt
  • 2 tsp gf baking powder

To decorate

  • 1 tsp Neilsen-Massey Orange Blossom Water
  • 3 tbsp caster sugar
  • Fine shreds of orange zest
  • A few toasted flaked almonds


  1. Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) aluminium PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.

  2. Beat the butter and caster sugar together in a bowl until light in texture, then gradually beat in the eggs. Stir in the yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing.

  3. Transfer to the cake tin and level the surface. Bake in the middle of the oven for 55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.

  4. To decorate, put the blossom water into a pan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.

Nutrition Facts
Orange blossom & almond polenta cake
Amount Per Serving
Calories 405 Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 9.2g58%
Sugar 21.6g24%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.