Orange Polenta Cake Recipe

Blood orange polenta drizzle cake

  • serves 10
  • Easy

Change up the classic lemon drizzle with juicy blood oranges. Our polenta cake is easy to make and the ideal sweet treat to accompany your morning coffee



  • unsalted butter 250g, soft
  • caster sugar 250g
  • eggs 4, large
  • self-raising flour 100g
  • fine polenta 150g
  • baking powder ½ tsp
  • blood orange or regular orange 1, zested
  • blood orange juice 100ml, (freshly squeezed or from a carton)
  • lemon ½, juiced
  • icing sugar 9 tbsp


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5 and line a 900ml loaf tin with a long strip of baking paper. Put the butter and caster sugar into a large bowl and beat with electric beaters until really light and fluffy. Whisk in the eggs, 1 at a time, until completely incorporated. Stir through the flour, polenta, baking powder and orange zest, with a pinch of fine salt. Pour into the tin and bake for 25-30 minutes or until a skewer poked into the middle comes out clean. Use the skewer to make 12 holes, about 3⁄4 of the way down, all over the cake.

  • Step 2

    Mix together the blood orange juice, lemon juice and 3 tbsp of icing sugar, then pour 1⁄2 over the surface of the cake. Leave to cool completely then use the strip of baking paper to lift the cake onto a platter. Put the remaining icing sugar into a bowl and gradually add the remaining blood orange juice mix, stirring to make a glaze. Spoon over and serve.

Discover more of our easy loaf recipes here...

Mint Chocolate Cake with Lime

Nutritional Information

  • Kcals 461
  • Fat 23.5g
  • Saturates 13.7g
  • Carbs 56.1g
  • Sugars 37.9g
  • Fibre 0.9g
  • Protein 5.9g
  • Salt 0.3g