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Orange & Lemon Polenta Cake

Orange & Lemon Polenta Cake

Serves pea 9 Clock icon 1 hour
You've never tasted a sponge like it - bright orange coarse polenta and nutty ground almonds suck up the citrus juices far better than any regular flour (in our opinion) creating a moist yet light cake, perfect for summer celebrations.

6 Farmdrop products in this recipe

£ 13 .80
6 items.

Here's how you do it

  1. Preheat the oven to 160℃. Grease and line a 20cm square cake tin.

  2. In a large bowl beat together the butter and sugar until light and creamy. To this mixture add the eggs, 1 at a time, whisking between each addition.

  3. In another bowl combine the ground almonds, polenta, baking powder and the zest.

  4. To the first bowl gradually stir in the dry ingredients and the lemon and orange juice until just combined.

  5. Pour the mixture into the cake tin and pop in the oven. Bake for 35-40 minutes until firm to the touch, slightly golden and a skewer comes out of the cake clean.

  6. Decorate with whipped double cream, fresh berries and a dusting of icing sugar.


  • 200g butter
  • 3 eggs
  • 100g polenta
  • 200g ground almonds
  • 1/2 an orange (zest and juice)
  • 1/2 a lemon (zest and juice)

From the larder

  • 1 tsp baking powder
  • 100g caster sugar
  • 500ml double cream (optional)
  • Seasonal berries (to serve)

Suitable for

  • Gluten free