Mary Berry Orange Polenta Cake

Mary Berry’s Orange Polenta Cake is made with butter, caster sugar, eggs, ground almonds, polenta, baking powder, ground ginger, orange zest and juice, ginger syrup, icing sugar, and stem ginger. This delicious Orange Polenta Cake recipe creates a moist and flavorful dessert that takes about 2 hours and 35 minutes to prepare and can serve up to 8 people.

Mary Berry Orange Polenta Cake Ingredients

• 250g (9oz) butter, softened, plus extra for greasing
• 250g (9oz) caster sugar
• 4 eggs, beaten
• 250g (9oz) ground almonds
• 175g (6oz) polenta
• 1 tsp baking powder
• 1½ tbsp ground ginger
• Finely grated zest and juice of 1 large orange
• 4 tbsp ginger syrup (from the stem ginger jar)
• 115g (4oz) icing sugar, sifted
• 2–3 stem ginger bulbs, finely chopped

How To Make Mary Berry Orange Polenta Cake

1. Preheat the Oven: Preheat the oven to 160°C/140°C Fan/Gas 3. Grease and base-line a 23cm (9in) springform tin with non-stick baking paper.
2. Prepare the Batter: Measure the butter and caster sugar into a bowl. Whisk with an electric hand whisk until pale and creamy. Add the eggs a little at a time, whisking until well incorporated. (The mixture might curdle a little at this point – don’t worry!) Gently fold in the almonds, polenta, baking powder, ground ginger, and orange zest.
3. Bake the Cake: Spoon the mixture into the prepared tin and level the top. Bake in the preheated oven for about 1¼ hours, until pale golden and coming away from the sides of the tin.
4. Cool and Add Juice: Pour the orange juice over the warm cake and leave to cool in the tin on a wire rack.
5. Make the Icing: Mix the ginger syrup and sifted icing sugar in a small bowl until smooth and thick. Place the cooled cake onto a plate and spread the icing over the top using a palette knife. Scatter over the ginger pieces and leave to set for about 1 hour.
6. Serve: Cut into 8 generous wedges.

Recipe Tips

• Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smoother batter and better rise.
• Don’t Overmix the Batter: Fold in the dry ingredients gently to avoid overworking the batter, which can make the cake dense.
• Check the Cake Early: Start checking the cake 10 minutes before the suggested baking time to prevent overbaking. The cake should be golden and come away from the sides of the tin.
• Cool the Cake Completely: Let the cake cool completely before adding the icing to prevent it from melting or sliding off.
• Use Fresh Orange Juice: For the best flavor, use freshly squeezed orange juice rather than store-bought.

What To Serve With Orange Polenta Cake?

This moist Orange Polenta Cake pairs well with fresh fruit, such as berries or slices of orange, a dollop of Greek yogurt, or a drizzle of honey. It also can be served alongside a cup of tea, coffee, or a light dessert wine for a delicious treat.

How To Store Leftovers Orange Polenta Cake?

• Refrigerate: Let the leftover Orange Polenta Cake cool to room temperature. Cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 1 week.
• Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It will be kept in the freezer for up to 3 months. To thaw, place the cake in the refrigerator overnight before serving.

Mary Berry Orange Polenta Cake Nutrition Facts

Serving Size: 1 wedge (of 8)

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 30mg
• Potassium: 200mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Lemon And Lime Cake
• Mary Berry Double Chocolate Chip Cookies
• Mary Berry Vegetarian Quiche
• Mary Berry Coconut And Lime Cake