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Orange Polenta Cake with cut slices on a white plate wither silver teaspooons
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5 from 8 votes

Orange Polenta Cake

Orange Polenta Cake is a zingy and fresh citrus cake! Much like our Lemon Polenta Cake from our baking recipes polenta is the star of the dish!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: afternoon tea, Birthday
Cuisine: Australian, International
Keyword: birthday cake, polenta
Servings: 8
Calories: 446kcal
Author: Adrianne


  • Cake Tin (22.5cm)
  • Electric beaters
  • Stiring spoon
  • Mixing bowl
  • Citrus Zester
  • Juicer


Orange Polenta Cake

  • 200 grams butter soft, Note 1
  • 150 grams caster sugar
  • 150 grams almond flour Note 2
  • 140 grams polenta Note 3
  • 3 eggs
  • 1 tsp baking powder Note 4
  • zest of 3 oranges Note 5
  • juice of one orange Note 6


Orange Polena Cake

  • Preheat oven to 200°c/400°F, gas 6
  • Crack each egg into a jug, discard shells and whisk to combine
  • Use a citrus zester to zest the oranges and set aside
  • Use a juicer to juice 1 of the oranges and set aside
  • Place your butter into a mixing bowl and use electric beaters to beat. Add the sugar and continue to beat.
  • Add the orange zest followed by almond flour and stir to combine
  • Pour the whisked eggs into the batter and use a spoon to stir till combined
  • Add polenta and baking powder and stir again to combine.
  • Transfer the cake mix into a lined cake tin and bake for 40- 50 mins. You will notice the edges of the cake turn a light golden brown. You can use a skewer inserted into the centre of the cake to test if it is done. Note 7



  • Note 1 As part of the process to make this cake the 1st thing I do is take the butter out of the fridge and leave it on the bench for a bit. This allows it to soften naturally which speeds up the process of beating it as well as allowing the process to be easier. I use a hand held mixer so if I m trying to beat hard fresh out of the fridge butter, the bowl can spin wildly out of control if the butter is not soft to start with. 
  • Note 2 This is slightly different to almond meal, however both work well. Almond flour is finer and doesn't have any brown flecks from the skin of the almonds which some almond meal ranges can have. 
  • Note 3 We use more polenta in this cake than our Lemon Polenta Cake to allow for the additional of the orange juice. 
  • Note 4 For our Lemon Polenta Cake we don't use baking powder as we don't really need it. However due to the addition of more wet ingredients in this Orange Polenta Cake, I do recommend using it. 
  • Note 5 For our oranges, we use the zest from all 3 and the juice from 1. The zest of approximately 2 of them go in the cake and 1 goes on the cake. 1 whole orange gets juiced and the juice as well as any pulp goes into the cake. 
  • Note 6 I use a hand held juicer. Simply cut 1 orange in half and juice each half. I tip the pulp and juice in (just no orange seeds!) 
  • Note 7 This is a popular technique I use to test my cakes. If the skewer comes out clean, the cake is ready. If there is any wet mix, it needs a little more more time. The top of the cake should also spring back when lightly pressed with the tip of a finger. 


Calories: 446kcal | Carbohydrates: 37g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 202mg | Potassium: 53mg | Fiber: 2g | Sugar: 20g | Vitamin A: 751IU | Calcium: 55mg | Iron: 1mg