Orange and polenta cake

Orange and polenta cake




  • 200g butter, melted
  • ½ cup polenta
  • 1 cup cake flour, plain
  • 1 cup castor sugar
  • 1 teaspoon baking powder
  • Zest of one orange
  • 3 eggs
  • ½ cup milk
  • 3 tablespoon orange juice
  • 2 tablespoons castor sugar (extra)


Preheat oven to 180°C.

Melt butter.

Combine all dry ingredients with orange zest and put aside.

In a mixer, whisk eggs until light and fluffy (approx 5 minutes).

Slowly pour in melted butter and continue whisking for 1-2 minutes.

Turn whisk to low and gradually pour in dry ingredients and zest.

When just combined add milk and orange juice and fold with spatula. Once combined, pour the mixture into a funnel springform cake tin that has been greased well.

Bake in oven for 45 minutes. Remove and cool on wire rack.

While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil, boil for 2 minutes then remove and brush syrup over orange cake.


  • This mixture is very wet which makes a lovely moist cake. If you don’t have a funnel cake tin you can use a regular one, you just need to drop the temp down to 170 and cook for an extra 30 minutes or until a skewer comes out clean.
  • Cooking on a lower temperature caramelizes the sugar and butter so you end up with a beautiful crust.
  • Serve with cream or a good quality yogurt to compliment this delicious cake.
  • This would make a beautiful dessert served with stewed plums .
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

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