Jamie Oliver Orange Polenta Cake
Jamie Oliver’s Orange Polenta Cake is a gluten-free cake that combines the nutty flavor of ground almonds with the bright, refreshing taste of oranges. The addition of polenta gives the cake a slightly grainy texture, which pairs beautifully with the moistness of the orange syrup. With a subtle sweetness and a bold citrus flavor, this cake is perfect on its own or served with a dollop of yogurt or whipped cream.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the Cake
- 200g Unsalted Butter, softened: Adds richness and moisture to the cake.
- 200g Caster Sugar: Sweetens the cake while keeping it light.
- 3 Large Eggs: Adds structure and richness to the cake.
- 100g Polenta (or cornmeal): Gives the cake its unique crumbly texture.
- 200g Ground Almonds: Adds moisture and a mild nutty flavor.
- 2 Large Oranges (zested and juiced): For fresh citrus flavor in the cake and syrup.
- 1 tsp Baking Powder (gluten-free if necessary): Ensures the cake rises properly.
For the Orange Syrup
- 100g Caster Sugar: Dissolves easily in the syrup.
- Juice of 1 Large Orange: Combines with sugar for a sweet and tangy syrup.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well combined.
- Incorporate the Dry Ingredients: Gently fold in the polenta, ground almonds, baking powder, and orange zest. Stir until the mixture is just combined, being careful not to overmix.
- Add Orange Juice: Pour in the juice from one of the oranges and fold it in gently, giving the batter a smooth consistency.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Prepare the Orange Syrup: While the cake bakes, make the orange syrup. In a small saucepan, combine the caster sugar with the juice of the second orange. Heat over low heat, stirring until the sugar dissolves. Let the syrup simmer gently for a few minutes, then remove from heat.
- Soak the Cake with Syrup: Once the cake is out of the oven, poke small holes in the top with a skewer. Pour the warm syrup over the cake, letting it soak in. Allow the cake to cool in the pan for at least 15-20 minutes.
- Serve: Carefully remove the cake from the pan and transfer it to a serving plate. Enjoy plain, or with a dollop of Greek yogurt or whipped cream.