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    Polenta, Almond and Orange Cake with Saffron Syrup

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    Polenta, Almond and Orange Cake with Saffron Syrup

    Polenta is ground cornmeal. Here it gives the cake a startling golden colour, which is enhanced by the saffron syrup.

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8 - 10


    • 175g unsalted butter, softened
    • 3 large eggs, beaten
    • 125g self-raising flour, sifted
    • 1 tbsp baking powder, sifted
    • 125g polenta
    • 100g pack Waitrose Ground Almonds
    • Grated zest of 1 and juice of ½ an orange
    • 1 orange, peeled and cut into segments
    • 175g golden caster sugar
    • For the syrup:
    • 300ml fresh orange juice
    • 125g golden caster sugar
    • Generous pinch Bart Spices Saffron


    1. Preheat the oven to 220°C, gas mark 7. Grease and line the base of a 20cm round cake tin. Place the grated orange zest, butter and sugar in a large mixing bowl and beat together until light and creamy. Gradually beat in the eggs.
    2. In a separate bowl, mix together the flour, baking powder, polenta and ground almonds. Fold into the creamed mixture with half the orange juice (reserve the remaining juice for the syrup).
    3. Spoon the mixture into the prepared tin and bake for 10 minutes. Reduce the oven temperature to 180°C, gas mark 4 and bake for a further 35-40 minutes, or until well risen and firm to the touch. Leave to cool in the tin for 5 minutes.
    4. Meanwhile, make the syrup. Place the remaining orange juice, reserved orange juice, sugar and saffron in a pan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 5 minutes.
    5. Turn the cake out onto a serving plate. Spoon three quarters of the saffron syrup over the cake and leave until cool. Arrange the orange segments in the centre of the cake and pour the remaining syrup over the top. Serve with a spoonful of Greek yogurt, if desired.

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