August 27, 2014

Polenta is a very versatile ingredient. When I was little our mother used to cook Polenta with milk and sprinkle it with sugar – greatest kids lunch ever – and so easy! But what I like the best is to make savory Polenta slices and put them on the grill – served with some spicy dip!

Orange polenta cake makes for a great last minute cake. Doesn’t take too long to make, uses only basic ingredients and is best served warm with vanilla ice cream. Thanks to the orange juice the cake is fruity and stays nice and moist.


  • 1 cup flour
  • 0.75 cups polenta [corn flour]
  • 1 cup sugar
  • 4 tablespoons butter
  • 0.25 cups vegetable oil
  • 1 teaspoon vanilla essence
  • 2 tablespoons orange zest
  • 1 cup fresh orange juice
  • 3 eggs
  • 1 tablespoon baking powder


_ line the base of a round cake tin with baking parchment and butter the sides

_ preheat oven to 180°C

_ combine flour, polenta and baking powder

_ cream butter, oil and sugar together [put 4 tablespoons sugar to the side for later] 

_ add one egg at a time [mix until light and fluffy]

_ mix in dry ingredients

_ add orange zest, vanilla essence and half a cup orange juice [batter will be rather runny – the polenta will make up for it when baking]


_ transfer to the baking tin and bake for about 35 minutes

_ heat remaining juice with the 4 tablespoons sugar [simmer for 5 minutes]

_ remove cake from the oven

_ drizzle the orange glaze over the top of the still warm cake




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