Orange Polenta

Orange Polenta

This cake is moist and buttery and has a slightly grainy texture. This is a ‘transitional’ cake, in that I will slowly transition it into a gluten free one as I improvise. This time, I baked it in a bundt just to dress it up, and am happy with the outcome.  The next time I bake this, I will mill the polenta first, so that the texture is different. I will also replace the flour slowly with buckwheat or ground almonds.


250g Butter (I used salted butter)
180g Caster Sugar
140g Polenta
200g Self-raising Flour
2 large Navel Oranges (use zest and juice)


  1. Preheat oven to 160ºC. Oil and flour a 23cm bundt.
  2. Cream the butter and half the sugar till light and fluffy (almost white), then add egg yolks one at a time until emulsified, flour and polenta. Do not overmix the flour.
  3. Whip the egg whites and the remaining until medium peak is formed.
  4. Add the creamed mixture to the egg white mixture.
  5. Put the batter into a bundt and bake for 70 minutes.
  6. Cool bundt on a wire rack and when cooled, transfer to a serving plate and sift icing sugar over the cake.
  7. Cake can keep for three days at room temperature.