Iced orange polenta cake with berries 

Iced orange polenta cake with berries

Iced orange polenta cake with berries 

MAKES 1 x 20cm CAKE

  • 180g unsalted butter, softened and diced, plus extra for the tin
  • 200g golden caster sugar
  • 3 large eggs
  • finely grated zest and juice of 2 small oranges
  • 130g ground almonds
  • 2 tsp baking powder, sifted
  • 100g fine polenta (for example Holland & Barrett Maize Meal)


  • 150g icing sugar, sifted
  • 2-3 tbsp sieved orange juice
  • sliced fresh strawberries
  • extra orange zest (optional)

Preheat the oven to 190C/170C fan/gas 5. Butter a loose-bottomed 20cm cake tin about 7cm deep and line the base. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process briefly on pulse for 10 seconds until smooth.

Transfer the mixture to the tin, smooth the surface and bake for 35-40 minutes or until golden and a skewer inserted at the centre comes out clean. Remove from the oven and leave the cake to cool in the tin before removing.

Combine the icing sugar and enough orange juice to give a thin icing. Lightly coat the top of the cake using a palette knife and leave to set for 1-2 hours. Just before serving, arrange a few sliced fresh strawberries casually on top with a scattering of orange zest if wished.

SERVING IDEA This also makes a brilliant pud served with a dollop of crème fraîche and jammy berries.