Mary Berry Orange Polenta Cake

There’s a certain kind of quiet joy in baking a cake that doesn’t shout for attention. This Orange Polenta Cake, from Mary Berry’s well-loved recipe, is just that — gentle, fragrant, and reassuring. The kind of cake that lets the orange do the talking. It’s naturally gluten-free (thanks to polenta and ground almonds), but that’s almost beside the point. The crumb is tender, the flavour’s honest, and the syrup? Oh, the syrup soaks in like sunlight into sponge.

I’ve made this on grey afternoons and bright Sunday mornings — it’s never felt wrong. It keeps well, doesn’t mind a bit of rough handling, and always seems to get better by day two.

No flashy icing, no fuss — just a golden, citrusy hug of a cake.

Ingredients

For the Cake:

• 200g unsalted butter, softened
• 200g demerara sugar
• 3 large eggs
• 1 tsp vanilla essence
• 200g ground almonds
• 100g coarse polenta (or fine polenta for smoother texture)
• Zest of 2 oranges
• 1 tsp orange blossom water
• 1 tsp gluten-free baking powder

For the Syrup:

• 5 cardamom pods, lightly crushed
• 250ml fresh orange juice (3–4 oranges)
• 30ml orange blossom water
• 125g golden caster sugar

How To Make It

1. Preheat your oven to 160°C (320°F). Grease a 20cm springform tin. Line the base and sides with parchment, then grease that too. Yes, it’s worth doing both.
2. In a mixing bowl, beat the butter and demerara sugar until pale and fluffy. The sugar will stay a bit grainy — that’s normal. It softens as it bakes.
3. Add the eggs one at a time, beating well after each. Stir in the vanilla.
4. In another bowl, combine the almonds, polenta, orange zest, orange blossom water, and baking powder.
5. Fold the dry ingredients into the wet mixture, gently. Stop as soon as everything’s combined — don’t overmix.
6. Scrape the batter into the prepared tin and smooth the top. Pop it in the oven and bake for 40–50 minutes. The cake should be golden and just pulling away from the tin’s edges.
7. Remove it from the oven and let it cool for 10 minutes in the tin. Then turn it out carefully onto a plate. It’s delicate — I’ve broken one before trying to rush. Let it rest.
8. While it cools, make the syrup: Put the orange juice, orange blossom water, cardamom, and sugar in a saucepan. Simmer gently for about 10 minutes until slightly thickened. Let it cool a touch.
9. Poke small holes all over the cake with a skewer. Then brush the syrup over — in stages. Let it soak in, then go again. You might not need all of it. (Or you might. I won’t tell.)

Common Mistakes

Why is my cake crumbly?
Polenta cakes don’t have gluten — so they’re naturally a bit more delicate. Don’t try to slice it hot.

My cake’s gritty — what went wrong?
You may have used coarse polenta. If you prefer a smoother bite, use fine polenta next time.

It’s too dry — help!
You might’ve overbaked it or underdone the syrup. The syrup’s not just for taste — it’s for moisture too.

Do I need orange blossom water?
Not strictly. But it adds a lovely floral note. If you skip it, maybe double down on zest.

Why is my syrup soaking unevenly?
Try warming the syrup and the cake — temperature makes a difference. Cold cake won’t absorb as well.

Storage & Reheating

• At Room Temp: Keeps for 3 days in an airtight container.
• In the Fridge: Up to a week, though it firms up a bit. Bring to room temp before eating.
• Freezer: Wrap in cling film and foil. Freeze for up to 3 months.

To Reheat:

• Oven: Wrap in foil and warm at 175°C for 10–15 mins.
• Microwave: Heat individual slices for 20–30 seconds.
• Steamer: Gentle steam brings it back to soft perfection.

What to Serve With It

• Thick Greek yoghurt or crème fraîche — adds tang and richness.
• Fresh raspberries or blueberries — sharpness lifts the orange.
• A cup of Earl Grey — the bergamot pairs beautifully with the floral notes.

FAQs

Can I make this dairy-free?
Yes. Swap butter for a dairy-free baking spread. It’ll be a bit softer but still delicious.

Can I add other fruit?
Absolutely — blueberries or raspberries work well. Fold them in gently.

What if I don’t have polenta?
Fine cornmeal is a decent substitute — just avoid anything too gritty.

Can I make it ahead?
Yes, and I’d recommend it. The syrup settles in better overnight.

Try More Recipes:

• Mary Berry Date And Walnut Cake
• Mary Berry Manor House Cake Recipe
• Mary Berry Apricot Frangipane Tart